|This week we started harvesting tart cherries.|
We made a turning point with cherry harvest this past week. The sweet cherry harvest has come to an end for 2015 and we are now harvesting tart cherries. The cooler has boxes and boxes of sweet cherries tucked away and we will continue to market, pack and deliver sweet cherries.
|The bees are buzzing in the garden.|
Flowers are showing up in all corners of the garden
and attracting bees, butterflies and a few hummingbirds.
|Hummingbirds love the Red Runner Beans.|
What to expect to find in your bin the week:
Parsley & Cilantro
Here are a couple of recipes that include items that will be in your bin this week.
Marinated Zucchini Salad
MARTHA ROSE SHULMAN Yield Serves four
Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.
MARTHA ROSE SHULMAN Time About 20 minutes Yield 2 cups
It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
2 cups cooked chickpeas
2 large garlic cloves, peeled, cut in half, green shoots removed
½ cup flat-leaf parsley leaves
Salt to taste
¼ cup fresh lemon juice
¼ cup extra virgin olive oil, plus additional for drizzling if desired
3 tablespoons sesame tahini, stirred well if the oil has separated
Plain low-fat yogurt as needed
(Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.
Advance preparation: This will keep for 4 days in the refrigerator and freezes well