Summer CSA, Week 12

No need for witty banter or endless anecdotes about potato bugs. This week has been a whirlwind of excitement and organized chaos.

When Janaki starts out the day on Monday saying “It’s going to be a big week” you know we are in for a wild ride!

Thankfully our farm crew is loaded with young blood. We are the next generation of farmers, we are full of energy and excitement.

As the summer winds to an end the cultivating season does as well. We shined up the cabbage field. Pulling weeds, wheel hoeing and spot hoeing.

This week also saw lots of trailer loads of vegetables. The potato washer came out of storage after Patricia and I tucked it away so nicely. The pack shed is a professional game of Jenga now.

We loaded and unloaded carrots, potatoes and onions all week long. With lows getting into the high 40s dare I say it, we are all thinking about fall.

The Food Farm made an appearance at the State Fair! Janaki, Annie, Truman and Ellis along with many other cast members of the Food Farm crew made the pilgrimage down to the great Minnesota get together. Truman and Janaki made it on stage to talk about good food alongside Tom Hanson from the Duluth Grill.

Work around the farm went from zero to 100 real quick this week. We all know the further into the season we get the more work and the faster the pace. However I don’t think anyone was ready for it to happen this fast!

I personally love the fast paced energetic days. The go-go-go feeling keeps you on your toes. I love thinking about the people picking up their CSA boxes and smiling after seeing the beautiful vegetables waiting for them to enjoy.

As always from a fantastic farm crew,

Tiffany


In your CSA box: Beans, Broccoli, Basil, Carrots, Cilantro, Cucumbers, Garlic, Lettuce Mix, Onions, Red and Hot Peppers, Potatoes, Parsley, Tomatoes, Zucchini

Perfect Potato Salad

  • 1 lb red potatoes
  • 1 fresh small onion
  • 2 tbs parsley
  • 2 ears of corn
  • 2-4 stalks of celery
  • 1/2 cup of mayo
  • 2 spoon fulls of dijon mustard
  • Salt and pepper

Cube potatoes and steam until fully cooked. This takes about 20 minutes but keep watch. Potatoes are easy to over cook. Also boil water to cook corn. Once water has come to boil place corn cobs in water for 4 minutes.

Chop onion, celery and parsley. Cut corn from cob. Rinse potatoes in cold water to cook them down. Place potatoes in large bowl for mixing. Combine onions, celery, corn and parsley to potatoes.

Add mayo and Dijon mustard to mixture. Add extra mayo as necessary and salt and pepper to taste.

Tomato Peach and Cucumber Salad with Pistachio Vinaigrette

  • For vinaigrette
  • 1/2 cup roasted pistachios

    1/3 cup extra virgin olive oil
    2 tbs white wine vinegar
    1/2 cup water
    1/2 cup fresh basil leaves, packed
    1/2 tsp kosher salt
    Ground pepper

For the salad

  • 1 lb tomatoes
  • 1 cucumber
  • 2 peaches
  • 1/4 cup mixture of mint and basil

For vinaigrette roast pistachios for 5-10 minutes in oven at 350 degrees. Transfer all but two tbs of nuts to food processor (save 2 tbs for garnish!) combine olive oil, wine vinegar and 1/2 cup of water to food processor as well. Mix until smooth. Also add basil, salt and pepper to mixture until smooth.

For salad slice tomatoes into large slices of using large tomatoes. Peel cucumber and chop into slices. Peel peach and cut into 1/2 inch wedges. Layer tomatoes, cucumber and peaches onto plate. Drizzle with dressing and top with pistachios!

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