WILD HARE WEEKLY SUMMER#10/18

The season has truly come into fruition.  Relentless yet pleasing, exhausting but somehow invigorating--this is what I think Camus was getting at when he wrote about the invincible summer that lies within.  Everything is push and pull. Many farmers will agree that July is the absolute worst--a force to be reckoned with. Be that as it may, sitting down to a summer meal (or more likely, snacking on something out in the field) is about the most life-affirming of things that we do.  Every time we turn around, there is another round of crisp cucumbers, summer squash of every shape and kind, sweet blueberries and incredible tomatoes ripe and ready for the picking.   This week, we’re delighted to have enough of all these things to go around for members of our CSA, along with some gorgeous fennel that just happens to be in its prime out there in the field and some long-awaited bunched baby carrots.  With any luck, the heat will actually break between now and the end of the week, and we can find ourselves baking Zucchini Breads and roasting some split Tomatoes with Fennel for soup.  But until then, few things satisfy quite like quick raw salads made of Tomatoes, Cucumbers, Fennel and yes, even those Zucchini. 

Warm Wishes,
Katie

IN THE FARMSHARES THIS WEEK:

Cucumbers, Zucchini & Summer Squash, Baby Bunched Carrots, Tomatoes, Fennel, Blueberries & Shiro Plums (Lg. Shares)
 

SEASONAL RECIPES & TIPS:

QUICK ZUCCHINI SAUTE
Smitten Kitchen

• 1 to 2 tablespoons olive oil
• 2 tablespoons thinly sliced almonds
• 1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
• Salt and freshly ground pepper
• Peelings of pecorino romano or parmesan cheese, to taste (optional)

CONTINUE TO RECIPE

CUERNAVACA STYLE CUCUMBER SALAD
Mexican Food Journal

• 3 cucumbers
• 1 large white onion
• 2 teaspoons oregano
• 4 limes
• 1/2 tsp. salt + to taste

CONTINUE TO RECIPE

TOMATO FENNEL SALAD
Ina Garten

• 1 1/2 pounds heirloom tomatoes
• 1 small fennel bulb
• 2 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

CONTINUE TO RECIPE

CHOCOLATE ZUCCHINI BREAD
This is the best of its kind, and it reminds me of not one but TWO of my most cherished people at this farm. My dear friend Ellie (yep, that wonderful Ellie who used to work with us here) went through a post-collegiate baking phase one summer, and one of the many delicious things Ellie baked up was the following recipe that a member Lore shared with her.  Lore has great taste in vegetables, and I don't just say that because we supply her with so many of them.  I genuinely look forward to hearing what Lore's cooking from week to week, and now thanks to her, I look forward to treating myself to this delicious treat every summer.  

• 2 (1oz) Squares Unsweetened Chocolate
• 1 1/2 C Sugar
• 2 C Zucchini, grated
• 2 C Whole Wheat Pastry Flour
• 1 tsp Salt
• 3/4 C Semi-Sweet Chocolate Chips
• 3 Eggs
• 1 C Vegetable Oil
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1 tsp Cinnamon

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Melt chocolate squares in a double boiler until smooth. In a large bowl, combine eggs, sugar oil, grated zucchini, vanilla & chocolate; beat well. Stir in the flour, baking soda, salt & cinnamon. Fold in the chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.