Just when we start getting into a routine, it is time to change things up: summer is officially here and we are moving from springtime lush greens (more lettuce anyone?) into heartier heat-loving crops (zucchini and cucumbers for a start.) Flavors of summer are fundamentally different from those astringent tastes of spring and the earthy taste of autumn. Summer is it's own palette entirely: the brightness of cucumbers with the tang of yogurt dressing ; the richness of blueberries or currants beside the sexy aromatics of basil. Be sure you tuck into the fresh garlic sooner rather than later. The bulbs are not cured and so need to be treated like a fresh vegetable and won't store well - cut them into your kale fry this week or simply suspend them in vinegar to preserve the spicy deliciousness for the off season. If bunches of greens are starting to pile up in your fridge - simply put them into some boiling water for a quick blanching (20-30 seconds) and then drain, stuff tight as you can into freezer bags: you will be grateful for the small effort in the quiet of next winter.
In this week's share:
- blueberries (PYO)
- fresh garlic
- cucumbers or zucchini (whichever you don't get this week you will get next week)
A quick note about PYO as the season moves forward: We deeply value having our members get out into the fields to experience the simple pleasures of agrarian life. We are heartened by the uniqueness of our CSA in this way. But we know it's not always easy. So as in past years, we encourage those of you who are eager to pitch in to please pick an extra pint for those members who don't have the time/footwear to get out to the patch and pick themselves. Pick a pint for yourself and pick another to leave behind for a fellow CSAer.
All the best,