We know that Farmer Frank and his crew work hard to get us a nice variety of fresh produce each week, and we know that they’re stuck with the vagaries of weather, insect damage, crop failures, late ripening, early ripening, and probably more things that we can’t begin to think of. And yet, each week, we have a nice share to bring home. We know that part of it is that some of the produce comes from storage, which is the smart way to ensure a varied share each week. Simply place some of the staples that keep well, such as beans, onions, potatoes, garlic, etc., in storage for one of those weeks that lack in fresh, ripe produce. We love it, because we still get great vegetables, plus, we don’t have to put up 50-pound sacks of potatoes. You can see some of the stored crops reflected in this week’s share:
Sounds perfect for Thanksgiving, but why wait? We think that all of us should give thanks every day, not just once a year. There’s just too much to be grateful for not to do so; it should spill out into other days of the year. And, if it does, we think you can have dishes that are appropriate for Thanksgiving. Such as this one.
Now you know why we made Thyme Marshmallows, so we could mix them in ice cream, of course. A few weeks ago when we brought small cups of ice cream down to our fellow Monday night volunteers, one said that her favorite ice cream was vanilla bean with a honey swirl and mini marshmallows. We took that as an opportunity to try a new flavor, only we decided to add our own little touch with a bit of thyme in the marshmallows.
At first, we weren’t sure if we’d post this, as we’ve written up a Frittata before, and, really, once you’ve made one frittata, you pretty much know how to make any other. But, then we thought, there might be someone out there who’s just picked up a bunch of amaranth greens at his or her CSA and is desperately looking for a recipe, any recipe, to use those greens, and all he or she finds is the old standard for every type of green on the planet: sauté them in olive oil with garlic and a pinch of red pepper. Ugh. How many times can you eat that?
Okay, we’ll say up front that these are a bit more trouble than some of our recipes. But, don’t let that deter you, as much can be made in advance, leaving only cooking crêpes and assembly for the last few minutes. Plus, you’ll have an added bonus — we think it’s a bonus anyway, as it’s a super tasty bonus.
In our minds, watermelon means summer. Sure, we know that you see watermelon in the stores pretty much all year long, generally picked unripe and shipped across the globe, but true watermelon, real watermelon, only shows up in the middle of summer. We’re talking about that vine-ripened, juicy, sweet fruit, chilled completely in the refrigerator overnight immediately after picking. That’s watermelon, and anything else pales by comparison.
Tomatillos (1 basket)
Amaranth greens (1 bunch)
Yellow onions (4)
Peaches (1 basket)
Canary melon (1)
Red potatoes (4)
Armenian cucumber (1)
Plus a small bunch of collard greens from the surplus basket.