>Summer Week 8 (Zucchini, Purslane, Swiss Chard)

• Zucchini
• Swiss Chard
• Amaranth or Mallow Greens
• Purslane
• Salad Onions
• Thai Basil or Marjoram

Rival apricots from Rama Farms in Bridgeport
I’m happy I was able to find any fruit this week. Rama farms came through for me though with more of these incredible apricots. Next week will be the beginning of peach season. I’m still working on getting some blueberries to make up for last week, but they’re hard to get in the quantity that we need.

Sorry, there is no u-pick this week.

Weeding is the order of the week now. Weeding and planting. Planting fall greens and roots, weeding salad, greens, carrots, and getting the jungle cleaned out between the beds in the squash, cabbages and pumpkin patch—this section alone is nearly 1/4 of our farm this year. The plastic mulch has saved us an incredible amount of weeding. All that needs to be done really is cleaning between the beds, which can be done with the rototiller if caught early enough. However, everything was perfect in the hot week, but it was so dusty I just couldn’t get to it all, and then it rained. The 6-inch weeds that were perfect rototiller munching size became 2 feet tall. Then by the end of another week they are 3 feet tall. I got about half-way finished but now they have to be cut first because the rototiller keeps binding up. Still, it beats hoeing and hand-weeding. It would have cost us over $1000, probably $2000 to hand weed and hand cultivate those rows without the plastic. And, it saves so much water by holding in moisture. We’ll probably only need to water once or twice the whole rest of the summer. If the ground was exposed and we had to use sprinklers, we’d be watering every other week and the plants would be moisture deprived.

We need to get MIke moving on his tractor cultivating so those rows of new basil and greens and carrots can get cleaned up and aerated, and then he can get moving on the winter carrots, beets, and greens. We’re planning lots of colors of everything to brighten up those grey days. I’ve had so many people asking if we had golden beets and the striped “Chioggia” beets. I prefer to wait and have them in the winter, when it’s easier for the farm to get boring. Now we’ve got so many choices in the summer coming up, we don’t really need all those colors of roots.

If I can keep Cosmo out of the tomato greenhouse, we may have enough to share with everyone next week. And the broccoli should be big enough. I’m guessing two more weeks on the green beans because the fruits are only an inch long.

• Broccoli
• Cabbage
• Cucumbers
• Stir-Fry Greens
• Radishes
• Tomatoes

1 1/2 tbsp. Chopped Raisins (optional)
1 tbsp. Salt
2 pounds Greens (spinach, escarole, chard, collards, or other greens, or a mixture)
2-4 tbsp Olive Oil, divided
2 cloves Garlic, peeled and smashed, not minced
4-6 Anchovy Fillets drained and mashed
2 tbsp. Capers, rinsed and drained
10 Black Olives, pitted and halved
1/8 tsp. Black Pepper
1/3 cup grated Parmesan Cheese

1. Soak raisins in hot water until plump, about 15 minutes.
2. Bring a large pot of water to boil. Add the salt, then add the greens. Simmer until tender, 3 to 10 minutes. (Spinach will need only a few minutes, while collards will need about 10)
3. Drain the greens in a colander and run under cold water. When cool, squeeze out excess water with your hands.
4. If using Swiss Chard, heat 2 tbsp. of oil in a sauté pan. Add the chopped chard stems and sauté over medium heat until tender, 5 to 7 minutes. Remove from the pan and set aside.
5. Wipe the pan clean; return it to the burner and heat 2 more tbsp of oil. Add the garlic and cook, turning often, until lightl brownd and fragrant, 3 to 5 minutes. Remove the garlic and discard it.
6. Add the cooked and drained greens (and the chard stems if using) to the pan with the garlic-infused oil and cook for 1 minute, stirring constantly. Add the anchovies to taste; add capers. Stir to combine and continue to cook for 30 seconds. Remove the pan from heat. Set the mixture aside to cool for 10 minutes. Transfer the greens mixture from the skillet to a food processor (do not use a blender).
7. Drain rasisins and squeeze out excess moisture. Add the raisins, olives, and hot pepper flakes to the processor. Pulse process just until mixture is finely chopped and combined, but not puréed. You can also chop the ingredients using a large chef’s knife.
8. Stir in the Parmesan cheese. Serve immediately or at room temperature. Best if used the day it is made.

1 tsp finely grated Fresh Lemon Zest
3 tbsp Fresh Lemon Juice
1 tbsp finely chopped Shallot or Onion
1/4 tsp Dijon Mustard
1/2 tsp Salt
1/3 cup extra-virgin Olive Oil, plus additional for brushing zucchini
1/4 tsp Black Pepper
3 tbsp chopped fresh Flat-Leaf Parsley
4 Zucchini (1 3/4 to 2 lb total), halved lengthwise
12 oz Purslane, thick stems removed (4 cups)
10 oz Pear or Cherry tomatoes, halved lengthwise

1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
2.Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
3. Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
4. Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

6 responses to “>Summer Week 8 (Zucchini, Purslane, Swiss Chard)

  1. >Incredible apricots? Honestly, why bother because I’m just going to have to throw them out since they are complete mush. Last week they were already starting to mold around the pit! I would rather have one pint of expensive blueberries that I can enjoy than a bag of rotten apricots!

  2. >Will whoever wrote this comment please tell me who you are so I can fix this problem? I can’t help you if you don’t tell me who you are. We have been eating these apricots every day for three weeks and I’ve only found one or two moldy ones. Thank you,Shelley

  3. >I have to say that I agree with the comment about the fruit. The quality of the fruit has been disappointing..its been on the verge of over ripe upon pick up. Tree ripe is one thing but being completely mushy and moldy is not what we were expecting. i wanted fresh fruit that i could enjoy and not have to rush and try and find uses for before they turn completely bad.

  4. >Wow! I am surprised by the harsh nature of the comments about the fruit! And from CSA subscribers too! Have you guys tried the apricots they are selling in the stores? They’re terrible! When I do buy fruit in the store I always have to buy it and plan on eating in a couple weeks. Being able to enjoy fruit the day I get it is a luxury. I have been a subscriber for a very long time and it has been my experience that if you are unhappy with something or just plain don’t like it Shelley and Mike will go to great lengths to make sure that you are happy. Have you tried asking them to susbsitute apricots for something else? The berries a few weeks ago were the sweetest berries (except for the last week), the cherries were wonderful and I am counting the days until we get the peaches. Oohhh, the peaches! Produce is supposed to be ready to eat when you purchase it and ripe fruit can be pretty soft. I feel like the being a csa subscriber isn’t only about fresh, chemical free produce, but also about knowing who is growing your food and in some way building or participating in our local community. I don’t think this means that you have to love all of your produce, meat and eggs, but I do think that it gives the opportunity to communicate to the grower/business owner your opinions. Leaving nasty public blog entries before making any attempts to fix the situation has potential to be hurtful and to damage their business. Post your comments with a name or email address! Thank you.

  5. >We have been loving the types of vegetables that have been included in our summer share this year. The garlic scapes (something we had never tried before) were to die for. I wasn’t sure how to use the purslane this week, but we ended up using the leaves as salad greens and it made the best salad ever! I prefer the purslane over lettuce! I’m going to look forward to purslane each year. Thank you Shelley and Mike for providing us with wonderfully fresh, excellent quality vegetables and for expanding our menu.

  6. >We’re not on the fruit share program. Thanks for working so hard to fix the problem. In our opinion, nature isn’t always the most forgiving medium, (our cat got gobbled up by racoons this last week.) The only perfect fruits and veggies are from “synthetic” distributors.Sincerely,The Snows

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