CSA Week 3

Vegetable List
Astro Arugula
Rainbow Chard
French Breakfast Radish
Green Garlic
Muir Head Lettuce
New Red Fire Head Lettuce
Quart 'o' Edible Pod Peas
Some Kind Of Zucchini and/or Summer Squash
Notes from the Farm
Farming, for us, is everything... our family, our community, everything... it's all a part of farming, and our farm... we didn't plan it that way, we didn't even think about farming, or our farm, or what being a part of a farm entails... we just didn't think... and we haven't really planned much of anything, it's all just happened.
We are structurally leaderless... and visionless. I mean, that's not totally true. We generally have a vision of growing food, having fun and not losing money... and on any given day we really nail 2 out of those 3 goals. But we don't have a rigid vision of who we want to be as a farm, how it should be set up, what we should be growing, how we should be selling it... there is no plan, and no end game... and that's been working pretty well so far.
I think taking a vague approach works because it allows us to be flexible... so much of what we do is directly in response to what you folks have asked for, what farmers' market customers and farmstand customers have asked for... you all have shaped the farm, in many ways, more than we have... it's the best, you've really taken a load off our shoulders.
We know what needs to be done because, as a farm, we've grown up with you... we don't need to think about farming because we're not crafting business policy beyond our abilities... we're growing incrementally. And that growth, like all growth, is such a hoot to be a part of... it makes sense where we are today looking back over the years... but it always feels static in the moment, it's an illusion... like when car wheels are turning so fast they seem to be standing still.
We're so lucky to have the luxury of farming from the heart... please slap us around if we start to screw that up.


Recipes
Zucchini Tacos
1/4 cup extra-virgin olive oil
2 medium zucchini, cut into 1/2-inch rounds
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup finely chopped white onion (from 1 medium onion)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas
Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving
In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.

Arugula Salad with Strawberries
1/2 pint strawberries, rinsed, hulled, and quartered
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches arugula, washed, dried, and trimmed
1/2 cup toasted pecan halves
In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes. In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper. To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

Fried Zucchini
Safflower oil
1 1/2 cups panko breadcrumbs
3/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 small zucchini, cut lengthwise into 1/2-inch thick wedges, then crosswise if desired
Lemon wedges, for serving
Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper. Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.