DIRT FROM THE FIELD:
It’s 5 pm, and the sweet smell of petrichor is floating in my window on Mill Street. Petrichor is that wonderful smell of rain that has fallen on dry soil, and as described by Bear and Thomas in the journal Nature, the smell comes from the volatilization of an oil produced by certain plants during dry periods. The same authors later found that, rather than encouraging plant growth as one might expect, the oil actually retards germination of greens such as cress and mustard which we grow on the farm.
We sure could use more of that rain. With the intense heat the last couple weeks, it seems we are deep in the dog days of summer. In the brief cool of morning, the sunlight stretched its way around the edges of the clouds and played across the face of the Wallowas, drawing our eyes to upwards from the harvest at hand. As the season slides by and September waits on the horizon, you will find your bin heavy with the full richness of the summer. Potatoes make their first appearance this week following a test dig by Christina yesterday. Many pf the potatoes are quite small, so I recommend frying up with some eggs to start off your mornings. You’ll also find an ear or two of corn, perfect for grilling in the cool of evening.
Beth and several crew members are leaving for a week of catering at a dance camp on the slopes of Mount Hood. We wish them “bon voyage” and will watch over the fields with the experience of four months on the farm in their absence. My, how time flies.
THIS WEEK’S SHARE:
We’re featuring the peppers and several items from your bin with this delightfully simple recipe, carefully curated by our wonderful resident chef, Lynne Curry.
Corn and Red Pepper Soup
- 4 ears sweet corn, shucked
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium red pepper, diced
- 1 small serrano or jalapeno pepper, seeds removed
- 2 cups low-sodium broth, vegetable or chicken
- 1 lime, juiced (about 2 tablespoons)
- 1/2 teaspoon salt
- 1/2 cup heavy cream, optional
- 1/4 cup chopped cilantro, plus additional for serving
- 1 avocado, pitted and sliced optional
Cut the corn off the cob and set aside in a mixing bowl.
Heat the olive oil in a medium sauce pan over medium heat. Add the onion and peppers and cook until the onion is translucent, about 4 minutes.
Add the corn and cook for 2-3 minutes more. Add the broth, lime juice and salt, bring to a boil and simmer for 15-20 minutes.
Remove from heat and puree the soup with an immersion blender or standard blender.
Return the soup to the pot and add the heavy cream, if using, and additional broth, if necessary, to lighten the consistency. Heat briefly over low heat and add the cilantro. Taste and adjust seasoning to taste.
To serve, ladle into bowls topped with slices of avocado, if using, and sprinkled with additional cilantro.
More CSA box ideas for this week from Cook with What You Have:
I’m also going to throw in this recipe for Messa’aa, a dish I made for the 30th International Dinner on Friday at Seth Kinzie’s place. Featured country: Egypt! It was so fun to put this dish together.
Cheers to a wonderful close to August,