This Week’s Share
Cucumbers make their debut in the share this week. Just enough at first to slice on a salad or sandwich, but look forward to more in the coming weeks. You’ll start to see summer squash in the share this week or next. The summer squash is a little behind this year. Our first planting was set back by symphylans – a very challenging soil pest that we are trying to learn to out smart. Symphylans are small, white “centipede-like” soil arthropods that feed on the root hairs of plants. Despite our efforts to help the plants grow through this root pruning, many of the summer squash plants in the first planting are the same size as when they were planted weeks ago. As soon as we realized the first planting wasn’t going to amount to much, we planted an extra couple of beds in another field. These squash should start producing soon and will provide the usual bounty. Also on the vegetable horizon are more fresh onions, basil and parsley, and tomatoes.
Pommes a l’Huile
Adapted from Vegetable Love
1 ½ lbs new potatoes
1 teaspoon salt
3 grinds black pepper
1 ½ tablespoons tarragon vinegar (or substitute white wine vinegar)
¼ cup olive oil
¼ teaspoon dry mustard
1 tablespoon stock
1 tablespoon chopped herbs of your choice
Boil the potatoes in their skins in salted water until they can be pierced with a toothpick. Drain. As soon as the potatoes can be handled, slip off the skins in slated water. Slice into 1/8 inch thick slices and put into a glass or ceramic bowl. Combine remaining ingredients except herbs and toss potatoes in this mixture. Cool to room temperature. Fold in chopped herbs.
Steamed Carrots with Sesame Vinegar and Cilantro
Adapted from Kitchen Garden
2 tsp finely chopped cilantro
1 tablespoon finely chopped ginger
½ tsp. sesame seeds toasted
½ cup rice wine vinegar
¼ cup orange juice
2 tablespoons brown sugar
Combine all the ingredients except the carrots and set aside. Cut the carrots into ¼ inch slices. Steam in a steaming basket over boiling water until just tender – about 10 minutes. Remove from steamer and mix with vinegar mixture. Serve hot or chilled.
Adapted from Vegetarian Cooking for Everyone
3 tablespoons olive oil
1 large onion, quartered and thinly sliced crosswise
1 bunch of chard, leaves only, chopped
Salt and freshly milled pepper
1 garlic clove, or equivalent amount of fresh garlic
6 to 8 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme
1 cup grated gruyere
2 tablespoons freshly grated parmesan
Heat 2 tablespoons of the oil in a 10 inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan.
Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.
Serve in the pan or slide it onto a serving dish and cut it into wedges. The gratineed top and the golden bottom are equally presentable.
Carrot and Cilantro Soup
Adapted from Chez Panisse Vegetables
3 tablespoons butter
1 bunch of carrots
3 or 4 potatoes
Salt and pepper
1 1/2 quarts chicken or vegetable stock
Peel and slice the onion and put it on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them in large chunks. Once the onion is fairly soft, add the carrots and potatoes, salt generously and continue to stew, covered, for about 10 minutes more. Add the stock to cover, and simmer until the vegetables are entirely cooked. Take the pot off the heat. Puree the soup in a blender or food processor and strain through a medium sieve. Adjust the seasoning with salt and pepper. To serve the soup, bring back to a simmer, ladle into bowls.