It’s hard to believe, but we’re halfway through the farm season. This coming Saturday, July 20th, from 8am to 11am, we’re having a little celebration to mark it. Basically, it’s an Open House up at the farm space. We’d love if you could join us. Come to work or just come to look around. It’s up to you. The farm can be accessed from the back parking lot of the Biscayne Apartments located at 150 Northland Drive. Or, you can access it from the gate across from Jackson’s Wine & Spirits at 1411 N. Limestone. If you have trouble finding us, you can reach Andrew on his cell at 230-9855.
Here’s what’s in your box this week: wild blackberries, collards, leeks, summer squash (zucchini and/or yellow squash), parsley, sweet corn and cucumbers.
Read on for recipes and meal suggestions.
Andrew and Reva Russell English
An herb-based condiment from Argentina and Uruguay, chimichurri is often made with cilantro, but we like it best made from parsley. It’s traditionally served atop grilled and roasted meats, but it honestly improves just about everything we put it on, including veggie tacos, omelettes, sandwiches, wraps, potato chips, roasted veggies and fish. Our recipe is adapted from Michelle Bernstein’s at Food and Wine.
1/2 c chopped parsley leaves (no stems)
3 – 4 T red wine vinegar
4 – 5 large garlic cloves, minced
2 t dried oregano OR 2 T fresh oregano leaves
2 – 3 t crushed red pepper
1/2 t kosher salt
1/2 t fresh, ground pepper
1/2 c extra virgin olive oil
In a blender of food processor, pulse the parsley, vinegar, minced garlic, oregano, crushed red peppers, salt and pepper until smooth. Add 1/4 c of the olive oil, while blender/food processor is going. Transfer mixture to a small bowl and pour the rest of the olive oil over the mixture. Let sit at least 20 minutes before serving. Any sauce that isn’t eaten should be refrigerated. Just be sure to bring it up to room temperature again before serving.
Elote a.k.a. Mexican Street Corn Salad
(Adapted from OhSweetBasil.com)
3 ears of corn, husked
3 T crema*
2 T lime juice
1/4 t ground cumin
1/2 t smoked paprika
1/2 t chili powder
1/4 t black pepper
1/2 t salt
1/3 c crumbled cotija cheese
1 – 2 leeks, minced
1 medium cucumber seeded and diced
1/4 c cilantro chopped
Heat a grill to medium heat or heat a dry cast iron skillet to medium high. Add the corn, turning occasionally until slightly charred on each side. Remove from grill/skillet and allow to cool a few minutes. Hold corn upright in a medium-sized bowl and cut off all of the kernels. Add all remaining ingredients and stir gently. Adjust seasonings. Serve room temperature or cold.
*Crema is a type of Mexican sour cream available in most grocery stores. If you can’t find it, just substitute a mixture of 2 tablespoons sour cream and 1 tablespoon mayonnaise.
Summery Veg & Pistachio Saute
(Adapted from HighOrganics.com)
1 bunch collards, stems removed and sliced into ¼ inch ribbons, washed and drained
1 – 2 medium zucchini or yellow squash, ends removed, split lengthwise and cut into 1/2-inch pieces
1/2 medium onion or 1 large leek, sliced thin
4 cloves fresh garlic, peeled and minced
1/3 c shelled pistachio nuts, coarsely chopped
1/4 c white wine
1/2 T each, fresh parsley and oregano, chopped or 1 t each dry
salt and pepper to taste
4 T plus 1 t extra virgin olive oil as needed
1/2 c feta cheese (optional)
Heat 2 T olive oil in a large pan over medium heat. Add onions/leeks. Cook beginning to turn translucent. Add collards and stir with the onions and coat with oil. Lower heat to medium. Allow greens to wilt. Once the collards have lost some volume (after about ten to twelve minutes) add white wine and toss to coat. Cook until wine evaporates and greens are tender. Season with salt and pepper and toss to combine. Remove from pan for later use.
While greens are cooking, place squash into a bowl and drizzle with 1 T olive oil, tossing to coat all surfaces. Season with salt and pepper. When greens are done, Add 1 T oil to hot pan. Add squash and turn the pieces so the cut surfaces are on the pan bottom. Cook so the surfaces are just crisping and turning golden. Turn squash and cook other side. Cook enough to heat the squash through and brown, but do not cook until soft.
When squash pieces are golden, make a well in the center of the vegetables and add 1 t of olive oil. Once warm, add garlic and cook until fragrant. Stir gently to mix in garlic. Sprinkle herbs over the squash and stir to mix. Scatter nuts over the dish, then add the greens and onions. Toss to combine well. Place in serving dish then scatter cheese on top (if using). Serve hot.