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The Weekly Harvest
Beets Broccoli Cabbage Onions Summer Squash Eggplant Tomatoes
We are just beginning to see some ripe tomatoes so some of you will receive your first tomatoes this week and others next week.
NEWS FROM THE FARM
I started this newsletter on Sunday, that™s the 28th of July and here it is August 1st and Friday night and I am just finishing it…Please excuse my lateness, it has been a very long week with a steadily dwindling work crew as interns depart for other endeavors. We have many jobs for volunteers…cutting tops off shallots and onions both of which can be done sitting and listening to the music of your choice or more active and hot jobs like weeding!!
Here on the farm we need rain, hard to believe after all the rain we had for weeks but that led to shallow rooted plants and now they are in need of more surface moisture.
Next in the box…tomatoes of course, peppers and leeks.
vEGGIE INFO AND COOKING TIPS
Beets are back and you still don™t know what to do with them?? Check out the recipe section. And what about all those herbs you are getting this year. See Simone™s cooking tips below for ideas!
KATE™S KORNER
Kate and family were on vacation and arrived home early in the week so we will have news from Kate next week.
COOKING TIPS FROM SIMONE
Parsley (Flat/Italian and Curly): I use parsley more than any other fresh herb; I grow it in a pot by a South window during the winter. I use only Italian Parsley in cooking, fresh or added to many dishes. It is one of the herbs used in a ‘Bouquet garni™ (= Thyme, Parsley and Bay leaf) to add fragrance to a soup or a sauce. I reserve the curly variety for decoration of dishes, it does not have enough taste, but if you get some in your box use it anyhow.
My two favorite uses of Parsley: Gremolata and Persillade
Gremolata is a mixture of chopped parsley, garlic and lemon zest. Persillade (Pronounced “per-see-odd”) is simply chopped parsley and garlic. Although these are not technically sauces, I use them as a fresh bright finish to sprinkle over roasted or braised meats, pasta, and anything grilled”. Try a “persillade” on a steak grilled to perfection, instead of any barbecue sauce. Add on plain, boiled potatoes.
Above Recipe is from Alice Waters, The Art of Simple Food – Notes, Lessons, and recipes from a Delicious Revolution (2007)
I highly recommend this book for learning the basics and cooking of real food without spending hours in the kitchen.
Basil (Thai, lemon, purple and green):
Green Basil is also called Sweet Basil, it is best used with fresh or canned tomatoes, sauces and of course for making pesto.
Purple basil is as sweet as the green one, I use it only fresh or for decoration. I have tried to make pesto with it and it was not as flavorful as the one made with Green Basil.
Lemon Basil is nice with fruit salads and custards.
Thai Basil is a spicy one, try with Thai dishes.
Lovage: Always use sparingly, it has a very strong taste.When a recipe call for just a stalk or two of celery and I do not have celery handy I use a little Lovage. Also nice added to a vegetable or bean soup.
Savory (summer and winter): Both Savories help in the digestion of many foods. Summer Savory is sweeter,
Winter Savory is much stronger, spicy (use sparingly). Dry most of your winter savory for use in winter dishes like soups, stews and beans. Use Summer Savory with vegetables, with veal, pork, sausage. Add a little of either savory when cooking cabbage to avoid the strong cabbage odor.
Oregano (the variety Greek oregano is the one for culinary use), it is more spicy than Marjoram but they complement each other.
It dries very well for winter use.
Thyme: Part of a ‘Bouquet garni™ for soups or sauces. Great with beef and pork. Dries very well for winter use.
Cutting celery: use instead of Celery when you need only a stalk or two. Not as strong as Lovage.
Celery, along with onions and carrots, is the basic ingredients when making stock, braising meat and saut©ing.
EVENTS
Iowa City Green Drinks is an informal meeting opportunity for those interested in local environmental issues.
We meet at The Red Avocado at 521 E. Washington St. www.theredavocado.com
First Thursdays (The next one is August 7th) from 5:30-8:00 for fun, contacts, local beer, information, gossip, inspiration, business, and more- a great way to meet other local environmentalists!
For more information, www.greendrinks.org (USA, Iowa City) or contact icgreendrinks@yahoo.com.
This announcement was sent to us by CSA member Risa Dotson Eicke.
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