- Spring Onions
- Celery: Braised Celery
- Garlic
- Broccoli
- Eggplant: Grilled Eggplant
- Red Swiss Chard: Lemon Garlic Rainbow Chard
- Dragon Tongue Beans: Sauteed Dragon Tongue Beans
- Cucumbers: Creamy Cucumber Soup
- Mixed Summer Squash: Zucchini Bars with Brown Butter Frosting
- Carrots
- Tomatoes: Fresh Tomato Salsa
- Sweet Corn
Herb Shares: Basil, Cilantro, Dill, Thyme, Mint
The new faces this week are the celery and dragon tongue beans. Let’s start with the dragon tongue, what a fantastic name! These beans are an open pollinated French heirloom bean with a creamy white flesh etched with purple fiery streaks. They are also known as dragon lingerie for their somewhat exotic appearance. This bean will turn white, or creamy yellow, when cooked providing an almost nutty, meaty texture. We’ve boiled them and then added some butter and kosher salt. The boys have devoured all of the beans at the supper table put out in this simple manner. There is also a link to a simple garlic saute bean recipe above. I find I personally like them cooked versus raw. We are experimenting with a fermentation recipe of these beans which may find its way into the winter shares if we enjoy its flavor.
The celery has a robust flavor making it stand out from the rather bland tasting celery found at the grocery store. If you are making an item that doesn’t use the leaves or odds and ends, you can chop them up and freeze them for future soup/stock recipes.
We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.
Live music this Friday, August 9th, 6-9pm with Reimer Revolution.
Eat Well. Smile Often.
Your Farmer,
Heather