IT IS A SCHOOL NIGHT!
WILD HARE WEEKLY, SUMMER #14
It is a school night, which is why you didn't get a newsletter yesterday. It was our last night of the long summer school break together, and our daughter already had to put up with Labor Day also being a work day at her house. I really struggle with juggling parenthood and a farming business sometimes. Even though there are definite merits to raising a child on a farm, the two don't always dovetail beautifully for me. I lay awake some nights, quite foolishly, wishing I could sprout another arm or bargain for a few more hours in each day just to keep everything in the air and properly nurtured. I know I'm not alone in this feeling, but it weighs heavily on me as I attempt to weave harvest lists with homework, loading market vans and packing lunches. Food is my love language, so sending her off with chopped up vegetables, PB & J and a little lunchbox apple tomorrow is a simple but big deal for me.
Best,
Katie
IN THE CSA SHARES THIS WEEK:
Tomatoes
Cucumbers and/or Zucchini
Garlic
Carrots
Celery
Lettuce
Akane Apples
Italian Plums
SEASONAL RECIPES & TIPS
CAPONATA
David Lebovitz
3 branches celery (tough outer strings removed if necessary)
about 1 cup (250ml) Vegetable oil, for frying, or olive oil
1 pound (450g) eggplant
salt
2 tablespoons extra-virgin olive oil
1 small red onion, peeled and thinly sliced
1/2 cup (60g) green olives, pitted and very coarsely chopped (about in thirds)
2 tablespoons (30g) capers, rinsed and squeezed dry
3/4 cup plus 2 tablespoons (225ml) best-quality tomato sauce
3 tablespoons (40ml) wine vinegar, red or white
1/2 tablespoon honey (or sugar)
1/4 teaspoon red pepper flakes
Chopped flat-leaf parsley or mint, for serving
THAI CELERY SALAD WITH PEANUTS
Alison Roman
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 teaspoons fish sauce
6 celery stalks, thinly sliced on a diagonal
3 thinly sliced scallions
1 thinly sliced red chile, such as Fresno
1 cup fresh cilantro leaves with tender stems
1/4 cup chopped roasted, salted peanuts
CONTINUE TO RECIPE
APPLE AND CELERY SALAD
WITH WALNUTS AND MUSTARD VINAIGRETTE
Bon Appetit
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped