You MAY have these things: Summer squash of some variety or color, lettuce (of some variety), beans, cucumbers of some variety, chard or beets, beans of some variety?, kale, peppers? Blueberries?… It is still early in the season, but now that we are picking more variety, you will start to see some of the greens available as a choice.
In the coming weeks you will be seeing peppers and tomatoes. BUT, I am pretty sure you are getting both today. We have just started picking a few, so I cannot be sure when you will first get any in your box.
So we are picking a TON of cucumbers and summer squashes!!! Need some? Need to get a half bushel or more of any of them to make something with? We will give you a wholesale price, so let me know asap so we can get extra on your truck. We have surplus of quite a few things because we had anticipated the Boston Public Market being open by now.
Baked Risotto with Greens
- 1 T olive oil
- 1 small onion, minced
- 1 cup arborio rice
- 1 3/4 cups low-salt vegetable or chicken stock
- 1/2 cup tomato sauce (jarred pasta sauce will do)
- 3/4 cup grated parmesan or pecorino cheese
- 1 bunch greens such as kale, beet greens, or chard, stems removed, washed and coarsely chopped (about 4 cups)
- salt and pepper to taste
Preheat oven to 400. In 1-quart baking dish, combine oil and onion over moderate heat. Cook until onion is soft, 3-4 minutes. Add rice, stir to coat with oil, and cook for 1 minute. Add the chicken stock, tomato sauce, and greens, and simmer for 3-4 minutes. Turn off heat. Add half the cheese and smooth out the top with the back of a spoon. Add salt and pepper to taste. Sprinkle with remaining cheese. Cover and bake for 30-35 minutes, until rice is cooked through and has absorbed most of the liquid. Should be moist but not soupy.
I have found with kale I needed to cook on stove top with cover on for another 6 minutes to get the kale to wilt down enough and use additional ½ cup water.
There is an awesome beet risotto I have posted on the blog…if you make it with the Golden beets it looks like saffron rice! My friend who does not eat beets ate it gladly 🙂
Today’s Lunch (Monday)
This ad hoc recipe came together with 2 heirloom tomatoes, about 12 or so basil leaves, a garlic clove, 3 yellow squash, a Cousa squash (the light green one) and some grated parm.
Julienne the squash, salt lightly. I used my mandolin and the julienne was spaghetti size. Chop the tomatoes, chiffonade the basil. Heat a little olive oil in a saucepan, add garlic, stir around a little, add chopped tomato, stir around a little more, then add the basil. Meanwhile, heat a little olive oil in sauté pan over medium high, squeeze any excess moisture out of the squash and toss into the pan. Carefully toss squash around (I used some large tongs) for 3-4 minutes. Top with the tomatoes from the saucepot and cheese. Adjusts seasoning to taste. YUM. No leftovers.
The Bob White continues to parade around the yard and sing his song. Yesterday he walked/skipped in front of my lawnmower and somehow went undetected by the dog. Today (Sunday) he sat one the wall near the barn and called. It really is a joy to see and hear. Faith and I went for a little ride down the river today and saw a pair of Kingfishers. They continued to move ahead of us, chattering the whole while 🙂
We’re digging potatoes and there is hardly anything sweeter than a new potato! I can eat a pound of them boiled up with butter… and to be honest, I have done that for a few lazy dinners. And pulling up potato plants and rooting around for those wonderful tubers, is like finding buried treasure.
Glenn brought in a couple peaches today, so it won’t be long before we see them at markets and CSA. Glenn and I scouted most of the farm the other day and things are looking good. I always appreciate the greens and the onions the most, though tall corn is majestic and there’s something very nostalgic about rows of apples trees covered with fruit.
Eat well, Geneviève Stillman