Summer Crops Arriving

As Derek always talks about in his posts, nothing on the farm stays the same - it is so true with the crops at this time of year. Long summer days and warmth help the veggies mature at a rapid pace now. This week, we are definitely receiving summer squash, aka zucchini. Zucchini provides many nutrients, including a good amount of vitamin A, vitamin C, potassium and more. Enjoy the various colors and shapes offered - they taste similar with very subtle differences and can be used interchangeably in recipes. If using within a day or 2, they can be kept on the kitchen counter. If you want to keep it longer, place in a produce cloth bag, a paper bag, or perforated or open plastic bag in the refrigerator. They need air circulation to prevent spoiling.

I think everyone knows what to do with their squash, but for some new ideas search this site under Squash (summer) for everything from squash salads, to main courses and of course dessert! One of my favorite and easiest ways to enjoy the squash is to grill it. Cut lengthwise in half or quarters and brush with olive oil. Grill over a medium flame. Be careful about walking away because it cooks up quickly. Turn until browned on all sides and cooked to desired tenderness. Remove from grill and if desired drizzle with olive oil, sprinkle a little salt and pepper and chopped fresh herbs. Enjoy!

Fennel is another new crop we'll probably receive starting this week. Like squash, fennel has a significant amount of potassium and vitamin A, as well as some vitamin C and a good supply of fiber. Fennel stores well in a loose plastic bag or container in the refrigerator. It will keep for a couple of weeks. One of the easy ways I like fennel is to thinly slice or mandolin fennel and add to salads - it adds a really nice crunch and slight anise flavor. This is a very versatile crop and is equally delicious raw and cooked. Again, search fennel on this recipe site and you will find a lot of recipes. A good one to try now is the Cous Cous with Fennel, Chard and Chick Peas and/or the Shaved Fennel Salad with Parmesan Cheese.

Now that the herbs are coming (yay), a word about storing. Cilantro and parsley seem to store for 1-2 weeks in the fridge in a plastic bag or container. Basil, on the other hand, does not like to be cold. When you get it home, snip the stems and place the basil in a glass or jar of water and keep on the counter. I have heard that it keeps best if you place a bag over the basil, but stems of basil don't hang around long enough for me to measure the difference. I do like to place some of each herb in a glass of water on the counter so that are at arms reach when I am cooking.