;Week 7: Dog Days, continued.

The heat continues. I can't remember a summer this hot for this long barring one 14 years ago when I was farming in Belchertown and the heat index was over a hundred for two weeks and over 90 for so many more. I remember spending long lunch breaks floating (with a very pregnant belly, by the way) in the cold, cold water of the Swift River which flows out of the bottom of the Quabbin. In addition, we had long, long days standing on the pavement at the Harvard Square Farmers Market behind the Harvest Co-op. I don't remember a whole lot about those days except that the morning sickness hit right at noon, I always wanted a nap and that the heat was not my favorite thing. It still isn't. I don't like seeing wilting plants in the fields or feeling the dirt dry under my hands when I harvest potatoes six inches down. We've had just enough rain to keep most of our harvest alive, but only just and we are starting to feel worry in our gut that we won't be able to get enough water to everything and it is only July barely kissing August. Those dog days are here a bit on the early side. They are actually even starting to talk about it in this article on drought in NE.
Still, I didn't like last week's ripping thunderstorms- which blasted through parts of town, but just danced around the farm. That's a bit much and no thank you. We don't actually get a lot of water from those.
Some of you also witnessed last week's excitement on Tuesday when Emergency Services needed to land a Lifeflight helicopter in the field closest to the road in order to meet an ambulance transporting a patient from a
head-on collision on Rt. 30. Thank you to all who were patient and stayed out of the way  in the CSA room as requested by the police/fire crews. The beans and basils fully recovered. I have not heard about the patient except that he was also supposed to make a recovery (albeit a long one).

I would also like to send out a shout out to the Bose Corporation! They have come out three times this summer to help us get some huge projects done and I can't thank them enough. Last week, they came on a seriously hot day and helped us harvest all the garlic- yep. ALL OF THE 14 beds of garlic. It is bunched and curing in the barn and that is just brilliant. Many hands make for happy farmers. Whew.

In Your Share:

Carrots
Cabbage-red
Broccoli
Eggplant (?)
Summer Squash
Cukes are having a very hard time...
Kale
Fresh onions
Celery
New Potatoes

Pick Your Own

Basil!!!!! Get it now folks, it won't last long- one of these crazy thunderstorms will bring with it a fungal disease called Basil Downy Mildew which will take the plants down quick. There is nothing that we can do about it- so make pesto now. Five varieties- 2 sweets (Genovese and Italian Large leaf) are most susceptible; a Purple Opal that tastes like sweet but is beautiful and perfect for Caprese Salad layered with fresh tomatoes and mozzarella; Lemon basil which is the perfect accompaniment to a tomato soup, gazpacho or cream sauce; and Thai basil which makes Thai coconut curry sauces sing in your mouth. All of these basils are best stored by grinding them up with a little water or olive oil and freezing in ice cube trays (transfer cubes to a plastic freezer bag for storage).
Flowers are powering along! Help us out by taking some short stems from the newest babies out there.
Green beans are just getting started and so are the purple beans, go on out and grab a couple of handfuls to add to a dinner this week. Remember, please, that this is not the time for making dilly beans. Thanks all!

Recipes: I know that I've done a couple of weeks of zucchini and now I slightly missed the boat because we aren't giving out beets this week, but I found this recipe and thought I definitely had to share it with all of you and, I kinda sorta hope that some of you might have some beets left over in the fridge right now.
Creamy Beet Hummus (via foxandbriar.com)
3 med. beets, washed and trimmed
3-4 garlic cloves
1/2 cup tahini
1 cup plain yogurt
4 Tbsps fresh lemon juice
1 tsp salt
fresh ground black pepper to taste
pinch of cayenne
olive oil for drizzling, parsley for garnish

Preheat oven to 375. Wrap beets in aluminium foil and place on a cookie sheet, roast for an hour or so until tender. Let cool.
When cool, use a paper towel, to remove the skin (red beets will stain everything, so be prepared, but if you are using gold or chiogga beets then you should be fine).
Cut into wedges, add to a food processor with all the other ingredients except oil and parsely. Puree until smooth. Transfer to a lovely bowl, garnish with drizzles of olive oil, parsley and edible flowers (look in the PYO!!!) Enjoy.

Another fun favorite this week is Carrots- we've been waiting a little longer than usual for them to fatten up, but some of them are finally ready. If they make it home, our sweet, fresh eating summer carrots are usually a favorite ride home snack, we suggest removing the greens before storing (use the greens like parsley). I like my carrots cooked (I have the unfortunate gene that makes all things in the carrot family from dill and cilantro to fennel taste like I've just filled my mouth with dish detergent) then try slicing them into sticks, tossing with a little olive oil and salt/pepper and roasting them until tender and browning. Soooo ggooooddd. Another fun way to eat them is to slice them into coins, and saute them in A LOT of butter, slowly, stirring occasionally until they start to brown and caramelize- they are best when they are almost, but not quite, starting to burn.