August 3 Newsletter

Hello Everyone,

Wunsch Farms continues to march on with cherry harvest. We are still hand picking sweet cherries and have also started harvesting tart cherries. We dodged the hail storm and are content with things being dusty and dry. We also have "no wind" posted on our weather wish list. Tart cherries bruise easily and warm temperatures and wind can be troublesome. Our receiving crew refer to the bruising as "wind whip" and it makes a negative impact on the grading of the fruit.

The main garden is buzzing with bees. We also had a few sightings of swallowtail butterflies this week.
Towards the end of the week my nephew and his friend completed harvesting the garlic. You will be receiving a few heads of fresh garlic in your bin. Fresh "uncured garlic" is moister than the usual "cured" garlic, but can be crushed, baked, diced, etc.. just like normal garlic.

What to expect to find in your bin this week:

Cherries
Apricots
Zucchini
Broccoli
Carrots
Fresh garlic
Cucumbers
Dill
Sunflowers

Beyond the bin offerings:

Cherries
Red raspberries
Black raspberries
Mixed greens
Basil

Here are some recipes using items you will find in your Week 9 bin.


Edamame Guacamole

Epicurious  | March 2013

Makes 2 cups; Serving Size: 2 Tbsp.

ingredients

• 1 c. frozen edamame beans, thawed
• 1 c. fresh broccoli florets
• 1 c. avocado, chopped
• 1 Tbsp. plus 1 tsp. fresh lime juice
• 1/2 tsp. garlic, minced
• 1/4 tsp. jalapeño, minced
• 2 Tbsp. tomato, chopped and seeded
• 1 Tbsp. red onion, minced
• 1 Tbsp. green onions, thinly sliced
• 1 1/2 tsp. fresh cilantro, chopped
• 1/2 tsp. kosher salt
• Pinch freshly ground black pepper

preparation

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)


Apricot Coffee Cake                           (I substituted fresh apricots in this recipe with great success!)

Epicurious  | February 2002

Makes 9 servings


ingredients

• 14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 2 tablespoons fresh lemon juice
• Grated zest of 1/2 lemon
• 1 15 3/4-ounce can apricots, well drained
• Confectioners' sugar, for garnish

preparation

1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
4. To serve, sift confectioners' sugar over the cake and cut into squares.

Make Ahead.
 The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.