Yes We Are Almost Done Harvesting Zucchini

This is why my mom developed this cookbook when I was a kid:

Dad did the caricature.

Blanche.

We sold this cookbook at farmers markets during the zucchini season in Champaign. I remember our booth was by a huge crate of corn.  I remember my first smell of corn husks and eating wax from a honeycomb.

Three ways to get your zucchini out of sight and into your belly: 

1. Grate and Freeze each in its own separate freezer bag.  Thawed, this can be used for making zucchini bread later in the winter.
2. Blanch and Freeze!  FIrst, chop each zucchini or goldy squash coarsely, drop in boiling water for 1 minute, and then transfer to a bowl of cold water with a slotted spoon. THEN freeze in containers or freezer bags.  (Freezing willy nilly without the blanching will result in very weird texture and is only appropriate to thaw for baking as above.) When you are ready, pull out the zucchini, drop into soups or stir fry.
3. Zucchini Fries, recipe here:

•    2 zucchini

•    1 egg white

•    1/4 cup milk

•    1/2 cup shredded Parmesan cheese

•    1/2 cup seasoned breadcrumbs

•    Vegetable cooking spray

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

If you buy zucchini or yellow squash at any old grocery store, there is a substantial probability that it is genetically modified.  The questionable GMO. 

GMOs are "genetically modified organisms" and, as defined by The Non GMO Project, are "plants or animals created through the gene splicing techniques of biotechnology aka genetic engineering.  This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding."

The Non GMO Project has listed the following as plants in our marketplace that are currently in commercial production:

• Alfalfa (first planting of GMO alfalfa was in 2011)
• Canola (about 90% of US crop)
• Corn (about 88% of US crop)
• Cotton (about 90% of US crop)
• Papaya (most of Hawaiian crop, about 988 acres)
• Soy (about 94% of US crop)
• Sugar Beets (about 95% of US crop)
• Zucchini and Yellow Squash (about 25000 acres)

Thankfully, if you are a Peasants' Plot CSA member, know that our seed comes from a certified organic seed company that pledges to preserve the state of organic seed and oppose GMOs.

Upcoming on the farm:  various winter squash like butternut and buttercup, fall greens like arugula and spinach and possibly the ever-popular mustard mix, more varieties of kale, leeks and tomatoes.

Basil

Butternut

New beds, newly seeded for fall greens.

Red Russian kale, just now recovering from flea beetle damage.

You know what this is.

Field of tomato plants.

Pickled Purple People the Natural Way

Since my last post, I've had several people comment "Pickling is that easy?  Just add vinegar and spices and plop in the fridge?"
Well.....
Pickling CAN be that easy.  You can make it a little harder by deciding to seal your jars with a pressure canner or with the hot water bath method.  Canning so that you can store outside of the fridge involves more specifics in the recipe, depending on what you are canning, to heighten acidity and discourage botulism.
Then there is the natural lacto-fermentated way, which is the oldest method.  It uses the naturally-occuring bacteria called lactobacilli that is already populating the leaves and roots of plants growing in or near the ground.  Organic farms rely on microorganisms like these to keep plants healthy. In the fermentation process, lactobacilli create a natural preservative called lactic acid.  This by-product of fermentation keeps vegetables in a state of preservation while promoting the continued growth of "good bacteria" in the gut.  Whey is a good source of lactobacilli, too, so often recipes call for it.  If you are buying good-quality yogurt, the whey will be the liquid that has separated out on the top.

So let's try it.....

Lacto-fermentated Ginger Carrots
4 c grated carrots, tightly packed
1 T freshly grated ginger
1 T salt
4 T whey or an additional 1 T of salt.

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices .  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat a hammer until juices cover the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Cover tightly and leave at room temperature about 3 days before transferring to cold storage.

Pickled Purple People

Our share can easily fit on the back of a bike!

Just Pickle It!!
Want an easy way to always have a great salad condiment?  Pickle your purple carrots.  Please.

1 bunch carrots, cut into slices
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 T dill and/or coriander seeds
1 1/2 T salt

Drop carrots into a 4-quart nonreactive saucepan of boiling salted water for 45 seconds no more, then drain in a colander and rinse under cold water to stop the cooking.  You just blanched something, if you didn't realize it.  Transfer carrots to a heatproof bowl.  Bring remaining ingredients to a boil in the saucepan, then reduce heat and simmer 2 minutes.  Pour pickling liquid over carrots and cool, uncovered.  Chill carrots, covered, at least 1 day for flavors to develop.   Then you can put them in a nice mason jar and store refrigerated for....ever.  Or at least for a long time.  It is a colorful, satisfying sight and good to eat.

Amazing Potato Salad from Laura
"As promised, although late, below is the green been & potato recipe that I was raving about. And drooling over every time I think about devouring it. The recipe is from Thomas Keller's (French Laundry) ad hoc at home book. Lots of steps, but so worth it! "  -Laura Cripe of Moss Design

1 1/2 pounds thin green beans
1 pound fingerling potatoes (12-14), about 1 inch in diameter (i used your purple potatoes, beautiful!)
1 sachet (see note below)
Kosher salt
1 cup (about 4 ounces) walnuts, toasted
ground fleur de sel or fine sea salt
3 radishes, about 1 inch in diameter (i used your radishes)
1/2 cup minced shallots
About 1 cup sherry vinaigrette (recipe below)
freshly ground black pepper
2 tablespoons minced chives
4 black mission figs, halved
splash of fresh lemon juice
16 very thin slices Iberico ham or prosciutto (about 3 ounces) (optional)
extra virgin olive oil
goat cheese (optional)

Bring a large pot of salted water to a boil for blanching the beans. Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. Meanwhile, hold the beans a handful at a time with the ends facing the same direction and, using scissors, cut off the stem ends. Add the beans to the boiling water and cook for 2 to 3 minutes, until just tender. Drain and cool in the ice bath, then drain on the paper towels.

Cut the potato into 1/4 inch slices; discard the end slices. Put the potatoes, sachet, and 2 teaspoons salt in a large saucepan, add cold water to cover, bring to a simmer, and cook until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool; discard the sachet.

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper, spread the walnuts on the pan, and toast in the oven, for 10 minutes, or until lightly toasted. Turn the pan around midway through the 10 minutes. Remove from the oven, transfer to a plate, sprinkle with fleur de sel, and let cool.

Fill a small bowl with ice water. Trim the ends from the radishes. Using a mandolin or other vegetable slicer, slice the radishes. Transfer slices to the bowl of water to keep crisp. Drain and dry slices on a paper towel before serving.

To serve, transfer the beans to a large bowl and add the potatoes, shallots, and walnuts. Whisk the dressing and spoon it over the salad. Season with salt and pepper, sprinkle with about half the chives, and toss well.

Arrange about half the salad on a platter. Place half the figs over the salad. Toss the radishes with the remaining salad, and arrange over the first layer of salad. Add the remaining figs, and sprinkle with the remaining chives and a few drops of fresh lemon juice. If using goat cheese sprinkle on top of the salad.

Arrange the ham on a small plate and drizzle with olive oil. Serve with the salad. Serves 6

Sachet:
1 bay leaf
3 thyme sprigs
10 black peppercorns
1 garlic clove, smashed and peeled

Sachets are used to flavor cooking liquids. A cheesecloth sachet encloses small herbs and spices such as peppercorns and cloves, and works like a tea bag.

Use cloth tea bag or cheesecloth. Put herbs, garlic and peppercorns in a 7-inch square of cheesecloth, roll once, tuck ends and tie at both ends with kitchen twine.

Sherry Vinaigrette:
2 tablespoons Dijon mustard
1/4 cup red wine vinegar (or balsamic)
3/4 cup olive oil
2 tablespoons honey (optional)
seal salt and fresh ground pepper