Dig It

I’ve skipped out on updating this site these past couple of weeks, but not because things at the farm have been slow. Instead, the subscriber boxes have been getting heavier and heavier, and produce has started to fill up our fridge and pile over the dining room table.

The contents of last week’s box: zucchini, summer squash, one bunch carrots, one pint cherry tomatoes, one yellow onion, basil, an herb blend and okra for some of those who requested it. Tons of rain (almost five inches in one weekend, plus a couple more inches in the following days) caused most of the ripening cherries to split, particularly the oblong ones. So, pints were dominated by the black cherry, a darker fruit that comes close to an heirloom in flavor.

The contents of this week’s box: zucchini, summer squash, eggplant, the last fennel of the season (as the bulbs were beginning to bolt), three pints cherry tomatoes, one quart heirloom tomatoes, basil and again, okra for some of those who requested it. I spent the week being bombarded with two things: tomatoes (which the chickens appreciated) and bugs.

To add to the list of pests I’ve waged war upon this season: squash vine borers, squash bugs and the colorado potato beetle. I often wonder where all these bugs come from, if they’ve followed me from Southern Maryland and brought along all of their friends. But I handle them one day at a time and have developed a knack for noticing even the smallest evidence of their presence–a cluster of eggs here, a missing leaf there. Earlier this week we spotted the deep purple chrysalis of a tobacco hornworm, half-buried in the dirt, one end wriggling about. SO disgusting.

After the jump, the recipes that I sent out. Click images to enlarge.

JULY 7

Zucchini Pickles (from realsimple.com)

Ingredients:

1 ½ cups rice vinegar

2 serrano chilies, halved and seeded (use 1 for milder flavor)

1 1-inch piece fresh ginger, peeled and cut into thirds

2 tablespoons sugar

1 tablespoon kosher salt

½ teaspoon red pepper flakes

3 medium zucchini, cut into ¼-inch slices

Directions:

1. In a medium saucepan, combine the vinegar, ½ cup water, chilies, ginger, sugar and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
2. Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.

Serves 8-12.

Carrot-Celery Slaw with Yogurt Dressing (from realsimple.com)

Ingredients:

¼ cup plain yogurt

2 tablespoons olive oil

2 teaspoons Dijon mustard

1 garlic clove, minced

½ teaspoon kosher salt

2 cups carrots, shredded

1 cup celery, thinly sliced

1 tablespoon fresh chives, chopped

Directions:

1. In a large bowl, whisk together the yogurt, oil, mustard, garlic, and salt.
2. Add the carrots, celery, and chives and toss.

Serves 2.

Double Tomato Crostini (from realsimple.com)

Ingredients:

12 crostini

¼ cup sun-dried tomato spread

1 cup cherry tomatoes, halved

Directions:

1. Top crostini with the sun-dried tomato spread and the cherry tomatoes. Season with ¼ teaspoon each kosher salt and black pepper.

Serves 4.

Tomato and Cantaloupe Salad (from realsimple.com)

Ingredients:

1 pint cherry tomatoes, halved

½ cantaloupe, cut into 1-inch pieces

¼ cup fresh mint or basil

2 tablespoons extra-virgin olive oil

kosher salt and black pepper

Directions:

1. In a large bowl, gently toss the tomatoes, cantaloupe, mint or basil, oil and ¼ teaspoon each salt and pepper.

Serves 4.

JULY 14

Zucchini Pie (from realsimple.com)

Ingredients:

3 cups grated zucchini

1 small onion, chopped

1 cup all-purpose flour

1 cup grated provolone cheese

3 eggs, beaten

¼ cup vegetable oil

4 tablespoons grated Parmesan

2 teaspoons chopped fresh basil

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Combine all of the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Serves 6.

Summer Squash Salsa (from realsimple.com)

Ingredients:

3 tablespoons olive oil

1 medium zucchini, diced

1 medium summer squash, diced

1 yellow bell pepper, diced

½ small red onion, chopped

kosher salt and black pepper

3 tablespoons red wine vinegar

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh basil

Directions:

1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the zucchini, squash, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes. Transfer to a plate and refrigerate until cool.
2. In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.

Serves 4.

Rigatoni with Sautéed Eggplant and Tomatoes (from realsimple.com)

Ingredients:

12 ounces (5 ½ cups) rigatoni

3 tablespoons olive oil

1 medium eggplant, cut into ½-inch pieces

kosher salt and pepper

3 cloves garlic, thinly sliced

1 pint grape or cherry tomatoes, halved

¼ cup fresh mint or basil, torn

½ cup grated ricotta salata or Parmesan

Directions:

1. Cook the rigatoni according to the package directions.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
3. Add the drained rigatoni and mint or basil and toss. Divide among individual bowls and top with the ricotta salata or Parmesan.

Serves 4.

Tomato and Fennel Salad (from eatingwell.com)

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon champagne vinegar or white-wine vinegar

½ teaspoon salt

freshly ground pepper, to taste

1 pound tomatoes, cut into wedges

2 cups thinly sliced fennel bulb

¼ cup chopped parsley

1/3 cup toasted pine nuts

Directions:

1. Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and pine nuts; toss to coat.

Serves 4.