The Abundant Time
When Seth and I are harvesting summer squash out in the field, groans of dismay float out of the prickly zucchini plants often. A way-to-big zucchini is held aloft. We commiserate, and carry on harvesting.
There’s almost too much food at this time of year… and all of it is waiting to be sold, eaten, preserved, or whisked away to CSA pick up stations.
At this time of year, I practice deep appreciation. I savour each cherry tomato melting on my tongue, each bite of grilled zucchini, every crunchy green bean. I know that in the middle of winter, I will use my imagination to come back to this time, when my only regret is that I don’t have a hollow leg, or a second stomach.
Being a farmer isn’t always an easy life – there are moments of doubt, anxiety, and danger, and there are plenty of gross and stinky things to deal with on a daily basis. But it’s truly a privilege to work with the land, to enjoy this beautiful food, and to help get more organic fresh food to your plates. Thanks for supporting us to follow our passions.
Garlic Festival at Amara This Weekend!
The Second Annual Comox Valley Garlic Festival will happen this Sunday August 10! It’s a great chance to stock up on your winter supply of flavorful local garlic, sample and pick up amazing garlic creations (like garlic scape jam and garlic braids!) and enjoy some local entertainment. It’s family friendly, so bring the kids!
What’s in the Share this week?
- Pea Shoots!
- Green Beans!
Here is your weekly zucchini recipe! This one comes from Karin Watson, one of our CSA members who is always handy with the recipes.
Recipe: Curried Zucchini Soup
Prep & Cook Time: 1 hour
Serves 6, as a side dish
- 1-2 tsp coconut oil
- 1/2 an onion, chopped
- 1 tsp curry paste
- 3 medium zucchini, diced
- 1 garlic clove, minced
- 3/4 tsp ginger, minced
- 1 tsp sea salt
- 1/3 cup lentils, soaked overnight *
- 3 cups broth
- 1/2 can coconut milk
- Melt coconut oil over med heat in a large pot
- Add onions and curry paste. Sauté until onions are translucent (approx. 3 minutes)
- Add zucchini, garlic, ginger and sea salt. Sauté for another 5 minutes before adding lentils and broth.
- Add lentils and broth and bring to a boil. Immediately reduce to a simmer and cook for 30 minutes or until lentils and zucchini are tender.
- Add coconut milk and incorporate witha high-speed blender or an immersion blender.
- Adjust salt and pepper to taste. Serve
* Soak lentils overnight. Rinse well and drain before adding to soup.
After watching the beans flower, and set out little “beanlings” over the past couple of weeks, we are celebrating the harvest of delicious tender sweet green beans! We’ve been enjoying them as a side dish to almost every meal this week.
Recipe: Green Bean Sides
(Source: Simply in Season: Recipes that celebrate fresh local foods in the spirit of More-with-Less by Mary Beth Lind & Cathleen Hockman-Wert)
1 pound of green beans. Cut into 1″ pieces. Cook in a small amount of water until crisp-tender, about 2-5 minutes. Drain and add one of the options below:
In 1 tablespoon butter or oil lightly sauté 2 cloves minced garlic and 2 tablespoons finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of one lemon and serve.
In 1 tablespoon butter or oil sauté 1/4 cup minced onion. Add 2 TBSP minced fresh mint. Add cooked beans and season to taste with salt and pepper. Serve.
In 1 TBSP oil sauté 1/4 cup minced onion and 1 clove minced garlic. Add 2 TBSP minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 minutes. Season to taste and serve.