Backyard Gardens CSA: Week 12 – August 23, 2017

DIRT FROM THE FIELD:

Hey everyone! How did you enjoy the total solar eclipse on Monday? The farm team from BYG spread out across the state and adjacent regions to experience it in different ways- from a fiddle camp in Weiser, ID, to the top of a mountain outside Richland, to the rim of Hell’s Canyon, we enjoyed the amazing coincidences in the cycles of our planet, and hope you did too!

The plants must have enjoyed the weekend too, because they produced fruits like crazy for your CSA bins this week! Pounds of tomatoes, cucumbers, and squash are making their way to your plates as we speak, and it fills our hearts with joy here on the farm. Joy, or appetite-destroying delight? Things got a little silly on the farm today as we found cucumbers that fit perfectly into our farm arsenal:

It was a pleasure to have an all-girls team on the farm today, counting Garik because of his ponytail and feminist philosophy towards life. Ariel, a glassblower from Lostine who also works at the Jennings Hotel, joined us for the first time, and we’re hoping she’ll join us again some time soon! We also harvested our first calendula blossoms for our friends at Wild Carrot, and filled order for produce such as cucumber for Terminal Gravity, arugula for Winding Waters, and chard and kale for Ruby Peak Naturals, among many other items. What a pleasure to have partnerships with these amazing local businesses. A diverse and integrated community is a strong community!

Calendula blossoms, to become skin-healing ingredients in soaps and lotions for Wild Carrot in Enterprise.


THIS WEEK’S SHARE:

I am disappointed to say that not only did I forget to take my usual daily photo of the mountains off my back patio on Mill Street this morning, but I also forgot to take pictures of your perfectly gorgeous CSA shares! I hope you will forgive me and enjoy these pictures of your savoy cabbages floating in their wash-water soup and cherry tomatoes that Beth will be using for her catering this week instead. It’s also included in our #backyardgardensjoseph Instagram, are you a follower?

Full Share

1 Head Lettuce

1 Savoy Cabbage

1 Bunch Basil

3 Cucumbers

1 Bunch Beets

1 Eggplant

1 Bulb Garlic

1 Sweet Onion

2 lbs Summer Squash

2 lbs Heirloom Tomatoes

Half Share

1 Head Lettuce

1 Savoy Cabbage

1 Bunch Basil

2 Cucumbers

1 Bunch Beets

1 Bulb Garlic

1 Sweet Onion

2 lbs Summer Squash

1.5 lbs Heirloom Tomatoes


FEATURED ITEM:

When cucumbers come on fast, there’s no time to waste using them for quick pickles, snacks and salads. Lynne made a version of this Asian-inspired salad for farm crew members Christina and Cole’s incredible wedding last weekend. It is simple to make, yet a bit adventurous. I had a serving myself, and was blown away by the combination of flavors! Thanks for sharing, Lynne.

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Cucumber, Peach and Herb Salad with Prosciutto

This height-of-the-summer salad makes a main course for two or an appetizer for guests. The Asian-inspired flavors are extra-refreshing. You can substitute the prosciutto with cooked chicken, grilled pork or steak--or leave out meat altogether. 

Ingredients

  • 2 medium cucumbers
  • 1 large ripe peach
  • 1 bunch mizuna or arugula substitute spring mix
  • 1 bunch cilantro leaves, roughly chopped
  • 1/4 cup fresh mint leaves
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper
  • 8 slices prosciutto optional

Instructions

  1. Slice the cucumbers in half lengthwise and slice each half on an angle about 1/4-inch thick. Transfer to a bowl.

  2. Pit the peach and cut into wedges and then into medium-sized chunks. Add to the bowl with the cucumber along with the mizuna, cilantro and mint.

  3. Add the seasoned rice wine vinegar (see Recipe Notes) and toss well. Add the oil, salt and pepper and taste for seasoning.

  4. Arrange the salad on a platter and top with folds of the prosciutto, if using.

Recipe Notes

Seasoned rice wine vinegar contains sugar. If you have standard rice wine vinegar, simply add a large pinch of granulated sugar to your salad while tossing and adjust to suit your taste. 

More CSA box ideas for this week from Cook with What You Have:

Braised (Savoy) Cabbage with Bacon

Summer Squash with Tomatoes, Basil and Lemon

Sweet Pepper and Onion Tian

Cheers,

Caitlin

p.s., If you can save your beautiful savoy cabbage, Lynne has promised me an amazing cabbage au gratin recipe coming soon!