The July Garden
Early to mid July is a very distinct time in the garden. We’ve started to get some hot days, and the soil dries out between rains. Lots of plants have green fruits- the melons, peppers, tomatoes- that are using this heat to ripen. I’m going to head off the tomato question by saying it will be a few weeks before you get them in your share. (I won’t be any more specific than that!) So far the “peak summer” crops look healthy and vigorous. This year I’ve planted more zucchini than yellow squash since it seems to disappear faster. It’s also easier to harvest since the plants are more open, so that means fewer scratched arms for us! Last year’s problem with onion thrips appears to be a non-issue this season. The onions are now enlarging their bulbs, and we will probably give out the first sweet onions in a few weeks.
Fennel (Anise, Florence Fennel)
What to do with this anise flavored vegetable that looks like a flattened onion? The bottom is the part you eat; the stalks are usually not used, but you can use the leaves. For using raw, it’s best to slice the bulb very thin across the grain. If you’re going to cook it, make thicker slices. Cooking mellows the anise flavor, becoming soft and sweet. It pairs well with Italian sausage, makes a good pizza topping, or, if you want to try something really good, makes a delicious pesto (recipe on back). -Aaron
Vegetables
Green Beans or Cucumbers Lettuce Carrots Yellow Squash/Zucchini Cabbage Scallions Fennel
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Dill, Summer Savory, cutting celery, Borage, Basil
Okonomiyaki
Half a small head of cabbage
2 scallions, thinly sliced
1 cup all purpose flour
2 large eggs
1/2 cup water
9 slices bacon (optional, I usually don’t add it)
other shredded/diced vegetables (onion, carrot, garlic)
Finely shred the cabbage and combine with the scallions and flour and toss to distribute everything evenly. I usually mix it with my hands. Add eggs and water and whisk together until it’s all evenly incorporated. If you want to add other ingredients, this is the time to add them. Lay out the bacon in a cold pan, overlapping the slices slightly. If you aren’t using bacon then add a few tablespoons of oil. Add enough of the cabbage mixture to cover the bacon about 3/4 inch thick. Cover with a lid and cook until well browned, 7 minutes. Flip the okonomiyaki and cook uncovered another 7 minutes. I like this with tamari or a mixture of tamari, rice vinegar and sesame oil.
Roasted Fennel Pesto
1 cup chopped fennel bulb
1 cup extra virgin olive oil
1/2 cup blanched slivered almonds
3/4 cup fennel fronds
2 cloves garlic salt
Preheat oven to 400. On a rimmed baking sheet toss fennel with a little olive oil and roast, stirring occasionally, until softened and lightly browned, about 12 mins. Meanwhile, scatter almonds on another sheet and toast 5 minutes. Let both cool a bit. In a food processor or blender, pulse fennel, fronds, garlic and 1/2 cup olive oil until pureed.Add almonds and 1/4 cup oil, season with salt and pulse to combine. Add remaining oil and pulse. from Serious Eats (Daniel Gritzer)
Zucchini Fritters
1 lb grated zucchini
1 tsp kosher salt
1/2 cup sour cream or yogurt
1 clove garlic, minced
1/2 tsp lemon zest
1 tsp lemon juice
1 large egg
1/2 cup flour
3 scallions, minced
1 tsp minced thyme
1 tsp minced basil
1/2 tsp lemon zest
1 1/2 tsp kosher salt
1/4 tsp pepper
1/2 cup oil
Salt and drain zucchini with 1 tsp salt for 10 minutes, then press out excess water. Wrap in a towel and squeeze out water. Mix sour cream, garlic, zest, juice and pinch salt to make sauce. Mix squash with egg, flour, scallions, herbs, zest, salt and pepper in large bowl. Heat oil in large skillet until hot. Drop tablespoons of batter, flatten slightly, brown on both sides. Serve with dipping sauce. Can be reheated under the broiler. adapted from simply recipes.com