In our region, July is known for claiming the title of the hottest month of the year. Last week you wouldn’t have guessed it as the crew enjoyed slightly cooler temps. We won’t be so lucky this week, however, with the forecast pushing 90° for the next few days. Such high temps may be hard on the farm crew, but many of the vegetable varieties are going to love it!
This weeks box brings a few new additions in cilantro, dill and even a couple of salad tomatoes 🙂
Dill is an especially exciting one for me. While it is often associated with dill pickles and potato salad, its culinary significance spans centuries across Europe and Asia, enriching a wide array of cuisines. Due to its distinct and potent flavor, even a small quantity of dill can make a significant impact, making it an excellent choice as a garnish. The delicate, feathery texture of dill leaves adds a touch of beauty, while a mere sprig can infuse a dish with a noticeable and delightful aroma. Moreover, dill finds its place in salads and serves as a crucial component, along with buttermilk, in bestowing homemade ranch dressing with its unique and flavorful character.
When considering planting dill, it’s worth noting that this annual herb, related to celery, possesses a natural tendency to self-replant and propagate extensively, adding to its appeal as a versatile and abundant addition to your garden space.
In your share this week:
Beets – Broccoli – Carrots – Chard – Cilantro – Cucumbers
Dill – Lettuce – Tomatoes – Green Onions – Snap Peas – Zucchini
Dilly Ranch Dressing, from Feasting at Home
Yield: 1 1/4 Cup
1/3 cup mayo
1/3 cup buttermilk
1/3 cup sour cream
1-2 garlic cloves, finely minced
1/2 cup fresh dill
2 tablespoons tarragon
1 tablespoon parsley, chopped
1/2 teaspoon salt, more to taste
1 teaspoon pepper
1 tablespoon lemon juice, more to taste
1 teaspoon apple cider vinegar
- Whisk the mayo, buttermilk, and sour cream in a medium bowl until smooth.
- Stir in the remaining ingredients: garlic, herbs, salt, pepper, lemon juice, and vinegar.
- Taste- you want this slightly salty and tangy- so adjust salt and lemon juice to bump up the flavor.
- Place in a sealed jar and chill. You want this cold!
Cucumber Salsa, from Lemon Tree Dwelling
The farm peppers will be in your shares soon enough, but for now store bought will have to do for this recipe…
Yield: 8 servings
1 large English cucumber, about 2 1/2 cups chopped
1/4 cup red onion, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup green bell pepper, chopped
2 tomatoes, chopped
1 jalapeño, minced
1/4 cup cilantro, minced
2 cloves garlic, minced
juice of 1/2 lemon
juice of 1/2 lime
1 teaspoon salt
- Chop the cucumbers, peppers, tomatoes, and onions into small pieces, about 1/4 inch. Add them to a medium mixing bowl.
- Mince the jalapeño (remove seeds for less heat as desired), cilantro, and fresh garlic. Add it to the chopped veggies in the bowl.
- Squeeze in the fresh citrus juices and add the salt.
- Stir well; enjoy immediately or refrigerate until ready to use.
Carrot, Date and Feta Salad; from Food Network
Yield: 4 servings
3 medium carrots
2 tablespoons roughly chopped fresh cilantro
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
Kosher salt
Juice of 1 lime
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted almonds
2 tablespoons finely chopped dates
- Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining “stubs” of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
When I first started working at the farm, a little over a year ago, I thought that all of the job would be directly dealing with plants or dirt. I quickly learned, however, that there are many tasks we do that don’t necessarily pop into your mind when you think farming. A lot of the equipment we use here is quite old. The thing about old stuff is that it tends to break. It would be really nice to just replace something when it breaks, but new stuff is rather expensive. We will usually opt for the fix it yourself mentality – something Janaki and Dave are rather good at.
Above you can see Dave hard at work as he repairs our flail mower.
For the farm crew,
Charlie
Food Farm 