These beautiful pictures of the vitex and nettles, which are planted in the same field as thriving asparagus and rhubarb, are from this past Saturday evening. At that time, the heat wave was only a prediction and it was clear, crisp evening. Now that we are roasting in the middle of the heat wave, I am doing my best to remember the cool breeze that will return.
When the heat wave first appeared on the horizon, we began preparing. We thought about the needs of the animals: shade and cool water, and adjusted their water lines and paddocks to be sure they had ample access to both. We stopped planting last week, as the heat is stressful on the young transplants with their small root systems. We moved heat sensitive plant starts to the shade house and irrigated the field crops for extra time starting on Friday. We switched our irrigation schedule to early evenings and mornings, rather than simply during work hours.
So far, the crops seem to be okay, the animals are making it, and the humans are getting by. We are dreaming of the fog and return to normal temperatures.
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig Sweet and Red Long Fresh Onions
Parade Scallions
Rhonda Beets
Yaya carrots
Pink Beauty Radishes
Dark Star, Cocozelle, and Yellowfin Zucchini
Armenian, Poinsett 76, and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)
Money Maker and Diamond Eggplant
Lantern, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)
Hot Peppers
Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (Tomato totes still available! Please come and get one!)
Emiko Napa, Farao, and Caraflex Green Cabbage
Calypso Celery
Dazzling Blue Kale
Ruby Red Chard
Lettuce
Parsley, Cilantro, and Dill
Melons
Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)
Albion Strawberries
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)
Pick your own raspberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Cucumber Salad With Roasted Peanuts and Chile, from nytimes.com
6 cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
¼ cup salted, roasted peanuts
¼ cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar or maple syrup
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)
Toss cucumbers with ½ teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and ½ teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.