By Cecilia
You may have noticed last week that we have a brand new (to us) vegetable in the barn. This is the first year we have grown celtuce and I hope that everybody gets a chance to try it before we run out. I love it. I want all of you to love it, too. Ashely included a recipe for it in last week’s blog post and I would love to hear if any of you tried it. I’m not going to include another celtuce recipe this week, but I do have some suggestions:
Peel it!
Chop it!
Shave it!
Cook it!
Eat it raw!
With spices and herbs!
Without spices and herbs!
It’s delicious!
Upcoming Events:
Farm Potluck Friday, August 4th (Date change!)
BBQ and Baseball Sunday, August 27th
CSA Barn Hours:
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Winter hours: 2:30-6PM (starts the week after daylight savings in November)
Pick List:
Eggs
Candy Fresh Onions
Alto Spring Leeks (We pick them small; they are tender and delicoius.)
Garlic
Red Gold New Potatoes
Yaya carrots
Hakurei Turnips
Dark Star, Cocozelle, and Yellowfinn Summer Squash
Mideast Peace, Slicer, and Pickling Cucumbers
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
Celtuce (see recipe below!)
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Regiment Spinach
Cilantro, Dill, Parsley, and Basil
Albion Strawberries
Pick Your Own Raspberries, Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Filigreen Farm Blueberries for sale!
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread: Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Cold Noodle Salad With Spicy Peanut Sauce, from nytimes.com
Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 turnips (about 4 ounces)
1 tablespoon sesame oil
½ cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
FOR THE SPICY PEANUT SAUCE
½ cup smooth peanut butter (not natural)
¼ cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated
Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and turnips into ⅛-inch thick slices, then cut into thin matchsticks. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.