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:
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.
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
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