Week 10

Vegetable List

Brussels Sprouts
Mokum Carrots
Cauliflower
Rainbow Chard
Sun Drop Cucumbers
A World Of Eggplant
Orion Fennel
Curly Kale
Head Lettuce
Ailsa Craig Sweet Onions
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Shallots
Sungolds
Tomatillos
Tomatoes
PYO Herbs, Flowers & Husk Cherries

Notes from the Farm

It's remarkable how reliable time is.
We get asked all the time about the season; how are things going, what's new or is there enough rain... and every season is a snowflake, we have something to say about every season... but no matter the ups or downs, the slow or fast starts, the lack or excess of rain, come the last week of August, the farm finds it's level.
There is a predictability to the last week of meteorological summer. The summer brassicas are worn out, the corn is nearly done, the peppers and eggplants are hitting their stride, the squash is ready for harvest... it's always the same.
Over the weekend, I started combing through some old logs... sales, harvests, activity, labor... all the self registered data I could find. And the data painted a brutally cold portrait... it doesn't matter who farms here, or the weather, or the farmstand customer count... the last week of August is always the relative same.
And part of that predictability is letting go of our summer members.
I am so fond of our summer members... some of them local, some just here for a few months... but there's a cozy comfort to faces of summer... it's something I love, like flowers blooming in the garden... and just like that, with the crushing weight of fall, they all slip away too.
I'm grateful for our summer members... colors in our community, friends of choice, people who sweeten the already sweet world of (greater) casco maine.
And to the summer members... thank you. We hope you've had a blast. And we hope to see you around the bend.


Recipes

Fried Brussels Sprouts

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (½ cup)
2 Fresno or red finger chiles, thinly sliced into rounds (⅓ cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

Cucumber Coconut Soup

2 cups homemade or low-sodium canned chicken stock
1 whole skinless and boneless chicken breast
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 jalapeno pepper, seeded and minced
2 pounds cucumbers, peeled, seeded, and cut into ½-inch pieces
1 13 ½-ounce can unsweetened coconut milk
½ cup lightly packed fresh cilantro leaves, plus more for garnish
¼ cup freshly squeezed lime juice
Coarse salt and freshly ground pepper

Bring chicken stock to a boil in a small saucepan. Add chicken; return to a simmer, and reduce heat. Cook, covered, until chicken is cooked through, about 12 minutes. Transfer chicken to a plate, reserving stock, and let cool.
Heat olive oil in a medium saute pan over medium heat. Add onion; cook until soft and translucent, about 4 minutes. Add garlic, jalapeno, and cucumbers; cook 1 minute more. Add reserved chicken stock, and bring to a simmer; cook until cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
Working in batches, transfer cucumber mixture to a blender or food processor, and puree until smooth. Add coconut milk and cilantro to last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; place in refrigerator until soup is completely cool. Stir in lime juice, and season with salt and pepper.
To serve, shred chicken into bite-size pieces. Ladle soup into bowls; top each with chicken, and garnish with cilantro.

Baked Cauliflower Custards

1 head cauliflower (about 1 ½ pounds), cut into small florets (about 8 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 ½ cups finely grated Gruyere (about 4 ounces)

Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.