Our Harmony Valley Farmshare Arrives Again!

The list of things in my life that happen according to schedule is a pretty short one. Haircuts? Maybe you get them every 6-8 weeks, but I haven't been to a barber - much less a hairdresser - in more than 10 years. I just shave my head when the spirit moves me (see my picture for evidence). Housework? I wish - in my house, we're more likely to clean like crazy people just before guests come over (or when there's something sticky on the floor) than we are to pick a weekly time.

Even amongst the things that do come regularly, my Harmony Valley farmshare is unique. My wine club delivery from Graziano Family of wines comes so infrequently that I can't even remember if it's bi-monthly or quarterly. And I'm never concerned about whether or not I've finished the last wine delivery before the next one arrives - I just request another wine rack for my birthday and I'm good to go.

So while there's something daunting about the regularity of my weekly farmshare, there's also something incredibly liberating about the fact that it comes so regularly. Sure, there's an inevitable scramble, as we try to figure out how to eat the last of this week's produce. But there's also a regular purging - out with the old, in with the new! - that I wish I could incorporate into more parts of my life. There's a forced acknowledgement - "I should have eaten those tomatoes" - but there's also a new chance to do better every single week. "This week, I swear I'll try a new recipe," I think, or "I'll give away some produce before it goes bad." Each week, I get another chance.

In the spirit of taking new chances, I present to you this week's farmshare bounty. It's an abundant crop - Harmony Valley continues to impress me - and I'm excited to dig in. Here's the list, directly from the Harmony Valley e-newsletter (the photo comes from them too):

  • Italian red garlic: Chop or crush garlic and stir into softened butter with grated cheese such as Parmesan and, if you wish, chopped herbs like thyme or rosemary. Roll compound butter into a log and wrap in plastic; store in the freezer. Slice a chunk off as needed for topping steaks or chops, mashed potatoes, or a quick garlic bread on a busy night.
  • Gunnison Yellow onions: Our best storage onions! Slice and caramelize onions, then spoon over fresh fish and bake with a sprinkle of salt and Cajun seasoning.
  • Red Wing onions: From Bejo organic seed. Slice thin and add to a ham or turkey sandwich.
  • Peppers: Orange Ukraine, Red, yellow or green bells, señorita pimentos, jalapeños: All these peppers are from our own seed stock. Add sautéed sweet and hot peppers to bean soups to boost the flavor. Tomato variety bag: We are reaching the end of our summer vegetables and transitioning into fall, so now is the time to enjoy your favorite tomato dishes one last time.
  • Sweet Olive Grape or Black Cherry tomatoes: Teeny tomatoes make a charming addition to grilled skewers. Raspberries: Raspberry bran muffins!
  • Edamame: Cook and shell Edamame beans, toss with cooked rice, chopped raw veggies, and a little bit of oil, chill and serve as a cold salad dish. This is true Edamame, from our own seed supply.
  • Cauliflower, cheddar, white, panther, or romanesco: Steam florets and chill; toss with a lemony dressing and a hard grating cheese such as parmesan or Pastureland Sogn.
  • Broccoli: Add crunchy broccoli to a stir fry with onions, almonds, garlic, and sesame oil over rice.
  • Satina Gold Flesh Potatoes: How about cheesy mashed potatoes with broiled steaks and warm braised cabbage?
  • Yukina savoy: Can be cut in thin strips crosswise and added to a cole slaw, or mixed into a grain salad.
  • Salad mix or spinach: Top with red onion, Ukraine peppers, roasted grape tomatoes, steak strips, croutons, and a sweet vinaigrette.
  • Green Top celeriac
  • Green Savoy Cabbage: Pair with carrots, onion, and grated celeriac to make a fresh and crunchy cole slaw to accompany early fall dinners.
  • Green Top Red or French Breakfast radish: The leaves will be a fine addition to soup or stew; add at the very end to keep their green color. Chop radishes and toss with cooked veggie dishes to add a crunchy texture.