What a giant, beautiful amount of produce this week!! This was the week Hurricane Irene hit last year and destroyed a lot of the farm, and most of the tomatoes. This year is certainly making up for it, and they are so damn good! I have been eating a lot of tomato sammiches, and I think I see some tomato jam in my future. Anyone have the perfect savory-with-a-hint-of-sweet recipe?!
After share pick up I whipped up a nice raw veggie salad and sautéed some shrimp in last week’s awesome pesto for lunch. YUM. Full recipe at bottom.
The full haul…
5 ears sweet corn
5 lbs tomatoes
1 green pepper
1 bunch basil
1 bunch arugula
1 squash (I think I have a patty pan problem, I never choose any of the others this year)
1 bunch salad turnips
1 pt cherry tomatoes of choice (yellow were new so we grabbed those)
Happy rich (summer spinach) I have no idea what this is. Do you?
5 lbs peaches! HELL YES!
Egg share: ½ dozen pastured eggs
Flower share: hydrangeas, sunflowers, amaranth, zinnias, celosia, etc.
I didn’t get anything but my juice at the Farmer’s market cause I have enough stuff at home, BUT I did get to try Red Jacket’s new Lite juice, which pleased me to no end, as I rarely drink juice I didn’t make because it is too sugary and it makes me feel unwell, and though I like their regular all-natural fruit juices, this has no sugar added at all, it is JUST fruit juice, and it is STELLAR. Color me obsessed. I hope this will be a regular occurrence.
And as for the salad, here is how to make your own.
Dice 2 cucumbers ,chop up some raw broccoli, slice a handful of each purple, yellow, and orange cherry tomatoes and toss in a bowl with a little salt and pepper. Shuck and cut 4 ears of sweet corn, 2 jalapeños, and a little spicy Italian pepper and sautee in a little butter and garlic, and heat in a pan.
Sautee shrimp with 1/2 cup pesto for 4 minutes in the same pan as the corn.
Toss it all together and pile in a bowl. Eat it up.