Beating the Heat in the Lakes

Man, it’s been hot and stormy lately.  Every night I go to bed, I’m kind of anxious because it’s become so common for about a 60 mph wind blow in yet another inch of rain or two or three.  What has the dewpoint been around here lately anyway?  80 degrees?

Thundercloud over Lake Lida

Our one saving grace lately has been the lake.  We’re lucky to have a little public beach on Lake Crystal just  4 minutes from our house.  For the last two nights we did a few hours of farmwork just to get good and hot enough so the lake felt that much better.  It’s an age-old tradition in farm life (at least around here), which, as I was talking to grain operator yesterday, is maybe becoming a rarity as most production is now done in an air-conditioned cab.  At least of few of us dirt farmer will carry on.
In the box:
Carrots
Norland Red Potatoes
Arugula: Oakleaf-shaped green with band
Red Torpedo Onion
Two Summer Squash
Two Peppers: Everybody got at least one purple pepper…some got one green and one purple.  The purples are a bit tricky since they taste like a green one.  I suggest using in a salad and not cooking as they loose their color when cooked.
Green Beans
Cauliflower

Bunch of arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Recipe courtesy of Tyler Florence
© 2016 Television Food Network, G.P. All Rights Reserved.


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