This week's weather kept us slowed down a little bit, which meant that we actually got a little time off on July 4th! But now that it is hot and sunny, we know that the tomatoes will be ripening soon, and the corn sweetened up, and the raspberries are getting bigger and bigger, and it's time to transplant the fall crops. Like cauliflower, going in this afternoon. We harvested a lot of carrots this week, a multi-step process that involves a tractor going through the patch and lifting the carrots from below while loosening the soil (the potatoes are harvested in a similar fashion). Then, ideally with a large crew, a few people go through the loosened carrots and lift them out of the ground and pile them up. To box up the carrots, people snap off the tops and shake off any large dirt clumps, then put the carrots in the box. The final step is to wash the roots in our washer, and send them to market!
At Sheridan School this week you will find a wide variety of summer fruits: peaches, apricots, sour cherries, raspberries, blueberries, and more! We have CORN for the first time, freshly harvested and so sweet and delicious. We will have a wider varieties of tomatoes--heirlooms, cherries, plums, and standards. We will have more and more potatoes, too. We are all very happy these days with so many delicious treats and snacks to eat while we work...nothing beats the heat like a cool juicy peach!
Heather came up with some amazing lettuce recipes, so think outside the salad!
Grilled Romaine with Pomegranate or Sour Cherry Glaze
2 1/2 cups pomegranate or sour cherry juice
2 tbsp Dijon mustard
2 large romaine lettuce
1/4 cup olive oil
salt and coarse black pepper to taste
cooking twine (optional)
For the glaze:
1. Place the juice in a small saucepan over medium heat. Bring to a slow simmer and cook for 15-20 minutes or until the liquid has been reduced by two thirds.
2. Take off heat and set aside. Whisk in the tbsp of Dijon mustard.
For the Romaine
1. Heat a grill (or grill pan) on medium high heat.
2. Lightly coat the romaine with olive oil with your hands or a cooking brush. If the romaine is not tightly packed, tie with cooking twine.
3. Place the lettuce on the grill for about 1 minute on each side or just until grill marks appear and the tips of the lettuce begin to wilt.
4. When finishing grilling, take the romaine off the heat and transfer to a cutting board. Chop into bite sized pieces.
5. Transfer the romaine to a serving plate and drizzle with the glaze.
6. Serve and enjoy! Serves up to 6 people. Terrific topped with pitted and stemmed sour cherries and paired with grilled protein.
Butterhead, or Boston, OR Bibb Lettuce is one of our freshest and mild lettuces and it is often favored for it's flavor and bowl-shaped leaves. Try using butterhead lettuce leaves to hold your favorite egg, tuna, or chicken salad or you can use the leaves like a torilla for fresh tacos OR use them as a wrap!
My personal favorite is ahi tuna fish tacos with cilantro, shredded cabbage, scallions and lime in bibb lettuce leaves. So simple to cut the tuna into large dice, sear on high heat, squeeze some lime and season with salt and pepper. Place the fish in the bib lettuce and toss some cabbage and chopped scallions on top and sprinkle with cilantro. So easy and fresh!
Or try this recipe, adapted from the Huffington Post!
Herbed Haddock Wrapped in Lettuce
The lettuce holds in the haddock's moisture to keep it from drying out while also infusing the fish with the flavors of the herbs.
3 tablespoons unsalted butter, softened
2 tablespoons chopped mixed fresh tarragon and/or parsley
1 tablespoon lemon juice
1 tablespoon lemon zest (optional)
1 tablespoon chopped shallots
4 6-ounce haddock fillets
4 large green or red leaf lettuce leaves, center rib discarded
1/2 tsp salt
1/4 tsp black pepper
1. Preheat oven to 450°F with rack in middle.
2. Mash together butter, herbs, lemon juice, lemon zest, and shallots. Spread 1 Tbsp butter mixture on bottom of a 1 1/2-quart shallow baking dish.
3. Season fish with salt and pepper Divide remaining butter mixture and spread on fillet, then roll up. Place 1 fillet on a lettuce leaf, then tuck leaf around fish to enclose fish and place in baking dish. Cover dish tightly with foil and bake until fish is cooked through, about 15 minutes.
4. Suggestion: Serve with boiled potatoes in butter and summer savory. Enjoy and serves 4.
Plus, a delightful summer cocktail recipe...
2 fresh basil leaves
2 slices cucumber
1.5 oz vodka
1 oz lemonade
.25 lime juice
Garnish: Lime wedge and/or cucumber wheel
In a shaker, muddle the basil and cucumber. Add the remaining ingredients and fill with ice.
Shake well and strain into a rocks glass filled with fresh ice. Garnish with a lime wedge and a cucumber wheel.