News from the Farm

We've entered the steamy days of summer. Last week we put another load of first cut hay in the barn and our vegetables are growing almost as we watch them it seems. Although the spring was full of wet ground, cold weather, and pests, we've turned a corner and the crops coming in now are flourishing. We have our beautiful scallions again this week, and as we think of alliums, we are looking ahead already to our garlic harvest next week. 

This weeks share also includes new potatoes from Ironwood Farm in Albion, yet another horsepowered farm here in Waldo County. Great for roasting or potato salad! I know another item you all are waiting patiently for are carrots. Due to the wet spring our first few rounds of carrots failed and so did our friends at Sandy Meadow Farm where we have bought in summer carrots in the past. The next round should be ready in a week or two, so hold your horses and hope for good weather for your farmers!

We're also looking ahead to tomatoes! We have some ripening on the vines already and should have enough for the shares very soon. We can't wait! 
Speaking of bounty, here are some things to take special note of.

Herb Share Add-On! We have an abundance of herbs and you hopefully saw our email on Saturday that we're offering basil, parsley, tulsi, and anise hyssop, a $20 add-on to your regular share. If you want to add this on to your share next week email me at newbeatfarm@gmail.com.

Bulk Blueberries!!!  Its the time of year that we partner up with our friends at After the fall farm for organic bulk blueberry orders. Check out info below if your interested in this add on. 


Herbal Essential Oil Herb Class today at the Park on Munjoy Hill! Katherine Endy, a former shareholder who is now living in Baltimore, will be back in Portland and teaching a free essential oils class on Tuesday, July 25 at 6pm (right after CSA pickup!). “Essential Oils in the Park” is an informal introduction to  using essential oils for wellness, well-being, and natural health. There will be oils to try so you can experience them for yourself! Join Katherine on a blanket in North Street Park, 6-7:30pm. Bring a picnic, bring the kids and come relax and learn how to enhance your health!
To register, please email Katherine at katherine.endy@gmail.com. Include your name, contact number AND one thing you'd like to learn/discuss in the class!



Hope you enjoy this week's share! Your farmers, Adrienne & Ken

Delivery Location info:

Still have questions? email us at newbeatfarm@gmail.com or call 207-620-0540

Summer Squash and Beet Hash
 

1 red beet
2 Tbsp olive oil, plus more for roasting
1 pound summer squash
2 Tbsp butter
1/2 lb red potatoes, skin on, medium diced
1/2 spanish onion (or scallions!)
1 Tbsp minced garlic
1 tsp whole untested cumin seed
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp sherry vinegar

Preheat oven to 350 degrees. Rub beet in olive oil and slice in half. Place cut side down on a cookie sheet and roast 30-45 minutes until soft. When it's cool enough to handle, peel the beet and medium dice. Set aside
Place a broad, high-sided, heavy bottomed pan (12 inch cast iron works great), over medium heat. Add the olive oil, butter, and potatoes and salute for 2-3 minutes, until they just begin to turn opaque. Add the squash and onion and cook 3 more minutes, stirring occasionally Add the garlic and spices and cook 3 more minutes. Add the salt and pepper and stir to combine. Deglaze the pan with the sherry vinegar, scraping up the browned bits. Cook 3-5 minutes, until the potatoes are soft and the liquid has evaporated. Top with the beets and serve immediately.

Recipe from Black Trumpet Cookbook 

Chermoula
Chermoula can act as a marinade, salad dressing, grilling sauce, or a base for a tarar sauce. It's great paired with fish, chicken, and grilled meats such as lamb. 

Ingredients
4 poblano peppers
2 Tbsp plus 1/4 cup olive oil, divided
2 jalapeno peppers, ribs and seeds removed, rough chopped
1 spanish onion, julienned
6 cloves garlic, minced
1 cup packed fresh mint leaves
1/2 cup packed fresh cilantro (stems ok to include)
1/2 cup packed fresh parsley leaves
1 bunch scallions, green parts only, rough chopped
juice of one lime
zest of two limes
1/2 cup vegetable stock, if needed
1 tsp salt

Instructions
Over high heat, blister poblanos directly over the flame, turning every few minutes until all four sides look fully charred. Remove to a bowl, wrap in plastic, and let the peppers steam for an hour. Remove the peppers from the bowl, peel them, remove the stems and seeds, and roughly chop. 
Add 2 Tbsp of the olive oil to a small sauce pan over medium heat and salute the jalapeños and onion for 3 minutes. Add the minced garlic and sweat 2 more minutes on a low flame, stirring occasionally. Remove from the heat and let the ingredients cool in the pan. 
Add the remaining ingredients, except the salt and the last 1/4 cup olive oil, to the carafe of a blender and puree until smooth. Scrape down the sides with a rubber spatula; with the motor running add the oil gradually (count to 30). This will make the mixture creamy, smooth, and shiny. If it seems too thick, puree again, gradually adding vegetable stock until it reaches the desired consistency. Season with salt and whir to combine. Use immediately or refrigerate up to 5 days. 

Potato Salad

Our favorite way to use new potatoes! You can use any fresh veggies or herbs. Some of our favorites to chop up are cherry tomatoes, green beans, massaged kale, chives, parsley, and dill, cilantro.

You’ll need:
1 pound potatoes
salt
1 cup mustard vinaigrette
Chopped veggies of your choice (massaged kale, scallions, green beans, cherry tomatoes)
Minced herbs of your choice (parsley, dill, cilantro, chives,)
freshly ground black pepper

Mustard Vinaigrette
2 Tbsp Dijon
chopped garlic, garlic scapes or shallots
1/4 cup apple cider vinegar (or any type of vinegar)
1 cup oil (olive, sunflower, or other of your choice)

Simmer or steam your potatoes whole in salted water about 10 minutes until they are tender.
While cooking, make your vinaigrette
When tender, cool the potatoes quickly in cold water to stop them from cooking.
Dice and toss with the vinaigrette and chopped veggies and herbs.
Add salt and pepper to taste.

Enjoy!