Week Four; June 25, 2008

We had higher hopes for this week but a lot of our May seedings never germinated because the weather was so cool and dry. In all, however, it didn’t turn out so bad. And June has been a different story. All of the great stuff that comes in next month and in August is growing beautifully because we’ve had so much rain. You can see some pics of the fields in tomorrow’s Farm to Fork blog posting at Fine Cooking’s web site: http://blogs.taunton.com/n/blogs/blog.aspx?webtag=fc-farmtofork
It talks a little about how May’s weather affected us, and how, for now, we’re busy keeping the weeds at bay.

In this week’s share:

• 1 bunch of fresh onions –use all of it, from the whites to the green tops
• 1 pound sugar snap peas
• 2 heads of lettuce
• 1 bunch cilantro
• ¾ pound broccoli
• garlic scapes –chop and use as you would garlic; it’s especially good fresh in a salad, be it a green salad (see below), potato, egg or pasta
  

Recipe from Maryellen Driscoll at Free Bird Farm:
I tend to make all of my salad dressings. This is one I make for Romaine lettuce. It’s a riff on Caesar Salad dressing but lighter and with a little more zing. Minced scapes would also work well in this salad.

Juice from ½ of a lemon
1 tablespoon sour cream or mayonnaise
2 teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
dash of Tabasco
2 teaspoons coarsely chopped capers
Kosher salt and freshly ground black pepper to taste
4 to 5 tablespoons extra-virgin olive oil

In a small bowl or liquid measuring cup, whisk the lemon juice, sour cream or mayonnaise, mustard, Worcestershire sauce, Tabasco and capers. While constantly whisking, slowly pour in the olive oil to blend. Taste and add more olive oil if the dressing tastes too acidic. Season to taste with the salt and pepper.

Drizzle half of the dressing over a bowl of romaine lettuce leaves (large leaves cut into thirds or quartered). Sprinkle with grated parmesan cheese (preferably Parmigiano-Reggiano). Toss. Taste. Add more dressing if needed. Toss again. Serve with croutons (see note below).

I also like to make my own croutons. In our house, we’re kind of hooked on Heidelberg’s French Peasant loaf. It makes great toast, works for a substantial sandwich as well as good old peanut butter and jelly, and the ends of the loaf make great, crispy croutons. I usually just cut a couple of slices into squares, pile in a cast-iron skillet, drizzle with extra-virgin olive oil, toss, and then gently toast over medium-low heat. Turn pieces once golden brown and continue cooking until both sides are crisped and golden brown.