Mid-summer classics

Two mid-summer crops are ready for harvest this week, some fragrant basil and some juicy baby fennel bulbs. Our resident groundhog population enjoyed eating quite a bit of the fennel crop when it was first planted in May, but we were able to save enough for you to enjoy some as well. The basil crop is looking healthy and vigorous and should keep producing long enough to overlap with our soon-to-be-ready tomato crop.

Moraine Farm in Beverly.
Photo: Elizabeth Green

Since the first growing season at Weir River, we've struggled growing potatoes--our soil type and soil pH are ill-suited to the particular demands of potato plants. The plan this year was to work with sister Trustees farm, Moraine Farm, and Farmer Gretta to have our potatoes grown there, where they have
ample room and the lower soil pH that potatoes crave. About a month and a half ago I learned from Gretta that her potato crop is late this year, like virtually all New England farms after the cold spring we had. Small and tender new potatoes were originally expected in early July to fill out the shares between our spring crops and the late summer onslaught of tomatoes and cherry tomatoes. A behind-schedule potato crop left me worried that we would have a bit of a gap, with skinny shares throughout July. Gretta tells me that she's expecting new potatoes to be ready to harvest for next week's share, which is excellent news. And fortunately, our bumper crop of squash and cucumbers is filling out our shares quite nicely.

In your share this week: more squash and cucumber, baby fennel, basil, choice of beets or carrots and PYO green beans. Enjoy your veggies this week!

Recipe of the Week
Inspired by CSA Member Sue Roy, who delighted me on Saturday with some homemade bread and butter pickles she made with last week's share, I wanted to share this recipe. I got this originally from Annie Rockwell, the first farmer I apprenticed for fresh out of college. She taught me innumerable things about vegetables that summer, including the idea that pickles could be sweet and could be made with zucchini, which blew my mind just as much as everything else I was learning on her farm.

Annie's Bread and Butter Pickles
makes 5-6 pints

5 medium zucchini, sliced
1/4 c. sea or kosher salt

syrup:
2 c. sugar
2 1/2 c. cider vinegar
3/4 tsp tumeric
1/4 tsp clove
pinch of ginger
1/2 tsp celery seeds
a few whole peppercorns
1 Tbs mustard seeds

In a large bowl, place sliced zucchini and salt and cover with water. Refrigerate overnight. Drain well in the morning.
Combine the syrup ingredients and bring to a boil in a large stock pot. Stir in zucchini and return to a boil. Remove from heat and place in jars. Pour in remaining syrup to cover. Cover and keep refrigerated. Pickles will be ready in a day.
Note: this recipe is for refrigerator pickles, not shelf-stable pickles.