SUMMER CSA // WEEK 8
“Cooking is like love. It should be entered into with abandon or not at all.” - Harriet van Horne
PRODUCER SPOTLIGHT: Tucumcari Mountain Cheese // Tucumcari, NM
About Tucumcari Mountain Cheese Factory: Tucumcari Cheese factory is an all-natural cheese manufacturer in Northern New Mexico: “The cheese with an enchanting taste!” Their milk comes from cows free of rBGH (recombinant Bovine Growth Hormone), produced with GMO-free feed, and is not irradiated. Furthermore, one of their investors operates an Organic Valley dairy and so some of the milk is produced under Certified Organic practices.
A NOTE FROM NICK + WHAT'S IN THE BOX??
The bustle and rush of the summer is ebbing to the cooler nights and back-to-school intentions. The summer’s music festivals have about wrapped up and the harvest is upon us. We are expecting to get into watermelons, honeydew, and cantaloupe next week, however, the word I have been hearing all summer is “we’ll see, there has been a lot hail lately.” And flooded fields. There is never a dull moment.
If you’re like me, I’m a die-hard CSAer. When it comes time to decide what to make for dinner, it’s like "well, what's the produce this week?” Recipes are a fun challenge to try something new as there is only so much boiling and then lathering with salt and butter one can do. Recipes help us reach for new flavors, colors, juxtapositions. A little umami perhaps. We’re still slicing watermelon radishes and I think they’re my top choice for salad adornment these days. Their flavor also doesn’t have the sharp radish bite, but is more mellow and sweet, indeed slightly reminiscent of memories of a jolly rancher. Anyone experience that?
We would love to hear from you on your cooking & food prep forays! Recipes, photos, and tales from the front lines…send ‘em in! Have a good week! - Nick
Pickled Dilly Beans
Peach and Gouda Pizza
Polish Beet Soup (Barszcz Czysty Czerwony) – “Borscht”
This easy clear red beet soup (barszcz czysty czerwony) recipe gets the desired hint of sourness from lemon juice or vinegar and is great eaten hot with boiled potatoes or cold with rye bread. Barszcz in Polish means "borscht." This meatless soup is often served with mushroom uszka ("little ear" dumplings) for Polish Christmas Eve dinner known as wigilia, when it is known as barszcz wigilijny.
White Barszcz - White borschtis made with white kiełbasa cooking water, potatoes, sour cream, sausage, hard-cooked eggs and a żur, (similar to a kwas, a sour starter made by fermenting bread and/or beets.
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