I like to believe that there’s wisdom in the seasons, particularly eating in along with them. This line of thinking is what gets me through the cold and dark days of the Winter, and it is the kind of magical thinking that is going to get me through this week’s heatwave (so help me!). And this is why I say THANK GOODNESS for fresh Blueberries. They’re refreshing, and they come on right when we appreciate them the most—The Dog Days of Summer. We’ll have the first cups available for our CSA this week, and a few for sale at the farmstand too. Our first round is sizing up big and sweet so far, and now it is just a race against the heat and the birds. By July, I swear we’re always racing to keep ahead of something—if its not weeds, its bugs. If not bugs, then birds or sweltering. If not heat, it is some other nonsense that we’ll figure out how to work through, one way or another. And with that, here’s to our crew for “making farm happen” even when it is tough! And here’s to turning on our stoves and ovens as little as possible this week.

May you be happy (and well hydrated),
Katie’

PS: The first few pops of color are starting to show in the CSA Flower Garden. We hope to open it up for upick by next week (fingers crossed!).

IN THE FARMSHARES THIS WEEK:

Fava Beans
Kohlrabi
Lettuce
Garlic
Zucchini and/or Summer Squash
Blueberries

AT THE FARM STAND THIS WEEK

RECIPES & SEASONAL TIPS

FAVA BEANS: HOW TO COOK, SOAK, PEEL & FREEZE - Tori Avey
FAVA BEANS, TWO (EASIER) WAYS - Chocolate & Zucchini

FAVA BEANS & SEARED ZUCCHINI WITH GARLICKY CROUTONS
Epicurious

2 cups shelled (or 1 1/2 pounds in the pod) fresh fava beans
Salt and freshly ground black pepper
5 tablespoons olive oil, plus extra
1 1/2 cloves garlic, minced
1 tablespoon dried thyme
A few slices of stale baguette or other crusty bread, crust removed and coarsely diced
2 zucchini
1/2 cup firmly packed fresh mint leaves
1/2 cup loosely packed Parmesan or other hard Italian cheese, shaved
2 tablespoons lemon juice
CONTINUE TO RECIPE
SPICY KOHLRABI NOODLE SALAD
Love & Lemons
2-3 kohlrabi
4 oz. cooked (and cooled) rice noodles
½ jalapeño, sliced and/or a few thai red chiles
½ avocado, sliced
herbs: cilantro, basil, and/or mint
handful of crushed peanuts
sriracha, to taste
extra lime slices
optional: tofu or a protein of your choice
juice and zest of 1 lime
2 tablespoons fish sauce (or soy sauce or tamari)
2 tablespoons rice vinegar
1 clove of garlic, minced
1 teaspoon minced ginger
CONTINUE TO RECIPE

MARINATED ZUCCHINI & SUMMER SQUASH
Giada de Laurentiis

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
CONTINUE TO RECIPE

FRESH FAVA BEAN HUMMUS (with Avocado!)
Gabe Garcia

1 pound fresh fava beans, shelled* (yields approximately 1 cup when shelled)
1 clove garlic, chopped
½ cup water
¼ cup tahini (sesame seed) paste
½ lemon, juiced
1 avocado (skin and pit removed)
Salt to taste
1 tablespoon za’atar
2 tablespoons extra virgin olive oil
CONTINUE TO RECIPE

FAVA, FARRO, PECORINO & SALAMI SALAD
Joshua McFadden

2 1/2 pounds fava beans in their pods
2 cups Farro, cooked & cooled
1/4 pound salami, cut into 1/4-in.-thick slices and then into 1/4-in. dice
4 ounces pecorino fresco cheese*, cut into 1/4-in.-thick slices and then into 1/4-in. dice
1/2 bunch scallions, trimmed (including 1/2 in. off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well
Red wine vinegar
1/4 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed mint leaves
Extra-virgin olive oil
CONTINUE TO RECIPE