Right now, our farmers’ fields are producing the produce you crave all year. There is simply nothing like tomatoes, summer squash, string beans, and peaches picked fresh. Like wine, the flavors of small farm produce are touched by the quality of the soil. And truth be told, farmers in the northeast need nutrient-dense soil to successfully grow in our highly variable climate with 60-degree weather one day and 85 degrees the next, heavy rain one month and drought the next. All these things can weaken a plant’s resilience. You’d better be feeding great soil to keep them healthy. So, let the flavors carry the show and keep things simple this week with green, pasta, and bean salads.
Here are a couple tips for making great summer salads:
- Use about 1 ½ cups of diced veggies per person. The smaller the dice the better.
- String beans should be lightly blanched. Drop them in a pot of boiling salted water for about 2 minutes.
- If you are using the Beet Fusilli (Pasta of the Week) use about 2 handfuls per person. Fusilli, the thick corkscrew pasta, is ideal for pasta salad.
- If you are hankering for a bean salad, our par-boiled organic beans should be boiled for about 10 minutes or until your desired tenderness.
- The Summer Salad bunch (Herb & Allium of the Week) which is composed of Garlic Chives, Summer Savory, and Leaf Celery, will turn a salad dressing into a gourmet treat. Tomatoes marinated with Savory Marinade (see below in the tomato description) is a creative twist to standard tomatoes and basil.
- Finely chopped arugula adds a subtle peppery taste.
- Any great salad vegetable can simply be tossed with good olive oil, a bit of lemon and salt.
This Week’s Field Goods Favorite
Red Haven Peaches
A blue-ribbon, all-purpose peach! Luscious, top-quality fruit is great as a fresh snack or for canning and freezing. Enjoy large peaches with almost fuzzless skin over firm, creamy-textured yellow flesh. More info