It looks like it will cool down this coming week- and maybe bring a little rain (fingers crossed). As I write this however, it is in the mid 80s and it’s late evening… so I have the heat on my mind. Hot days, and warm evenings, make it hard to predict when vegetables will be their best. Broccoli and greens especially don’t want to be this hot. How crazy it is to have the number of 80 degree days we’ve had at the early part of our season. I also have a harder time predicting when I’ll be my best in this heat – but it is probably when both my hands are submerged in the dunk tank with bins of lettuce!
This heat also has me looking at today’s share list and thinking: you can eat all this stuff just how it is, you don’t even need to stand over a stove! This will obviously read differently on a 70 degree day later in the week–hold on future self, I’m coming! Truly though, I do love the weeks where the share can almost all be chopped up and served together in a big, colorful heap of verdant goodness. Add some dressing, nuts, and maybe (definitely) feta and you’re good to go! Disclaimer: I wouldn’t eat all the garlic scapes at once…
Picking up your share on hot days (should you be picking up Monday) can also be a bit more work. I have the luxury of raiding the cooler or fields on the farm on an as-needed basis. But getting veggies out of the heat and into cool water or the fridge to freshen back up is important for peak quality. Pick up your share as early as possible on days like this, and don’t hesitate to fill a side of your sink and let things like broccoli, chard and head lettuce rehydrate and cool for a bit if they seem warm. Even if your kitchen feels hot to you, the cold tap water will bring the heat back out of them much more quickly than just going into the fridge dry.
I hope this week’s share finds you all well. And I hope that the abundance of produce brings extra joy to your table- maybe someone else’s table too!
For the farm crew,
Karin
In your share this week:
Beets – Broccoli – Carrots – Cauliflower – Chard – Cucumbers – Garlic Scapes – Lettuce – Napa Cabbage – Green Onions
Mango Slaw with Cashews and Mint
From The Smitten Kitchen
2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.
About the mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.
Easy Caesar Dressing
From Cookie and Kate
- ½ cup mayonnaise
- 1 medium garlic clove, minced (or you could try a scape!)
- 2 teaspoons lemon juice, to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce, to taste
- ⅛ teaspoon fine salt
- ⅓ cup (1 ounce) finely grated Parmesan cheese
- 1 tablespoon water
- Freshly ground black pepper, to taste
- In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
- Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you’d prefer a more bold dressing, add another ¼ teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired. Keeps 5 days.
Food Farm 