Monday, August 1, 2011

Farm Update: August 1, 2011

While it's been a bit quiet here on the Zephyr Farm blog, the farm is buzzing with activity, continued growth and the high energy that surrounds summer. A lot can happen on a farm in two weeks. We've harvested all of the garlic, planted a new field of your favorite fall crops and hauled many heavy harvest bins brimming with summer squash and cucumbers. We made it through the heat wave, had a taste test of a sun jewel melon (coming soon!) and spent hours picking delicious filet beans. More and more tomatoes are ripening by the day and the eggplant and peppers are right there too, ready to make a delicious ratatouille. 

We're loving our time spent on the farm and at the farmer's markets and it's so gratifying to see your friendly faces and know you're going home with happy bellys. Thank you to our CSA members, market customers and the restaurants that make all of this growth possible!

We'll be back tomorrow with a CSA breakdown but in the meantime, enjoy some farm photos and a recipe for chilled cucumber soup.

Chilled Cucumber Soup
This soup is a great way to stay cool and hydrated during these hot summer days, inspired by this recipe.

7 cucumbers, peeled, seeded and roughly chopped
1 tsp salt, plus more to taste
2 cups scallions, white and green parts, chopped (a little less than 1 bunch)
1/2 cup basil, chopped
2 garlic cloves
1 cup buttermilk or yogurt
1 cup light cream
fresh lemon juice 
freshly ground black pepper

Toss chopped cucumber with salt and let sit for 20-30 minutes. Add next 5 ingredients and blend well with an immersion blender or blend in batches using a food processor or blender. Once smooth, taste and season with salt, fresh pepper and lemon juice. Chill in fridge at least 2 hours. Garnish each bowl with toppings of your choice.

Garnish Ideas:
cucumber ribbons or diced cucumber bits
basil slivers
diced salad turnips
avocado bits
diced and seeded tomato
minced hot peppers

- Jess & the ZFC

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