The Heat of the Summer
Hi Everyone! Once again, we are back for another year of CSA. Its Maya, I am an intern from Bates, This summer is my first year working for New Roots, and so far, I’ve loved working on the farm and getting to know everyone. Each of the farmers has welcomed me with opening arms, demonstrating proper farming techniques, and pouring lots of tea during our breaks.
While the farmers have made incredible progress on their crops thus far, one challenge remains the soil’s dryness. Throughout the last few years, the temperatures in Maine have increased substantially due to climate change, and this summer is no exception. In the last month alone, the average relative humidity was up 80%, and to make matters worse, within the previous week, Monday-Wednesday had temperatures in their 90s. As global warming persists, the increase in temperatures has made farming extremely difficult, especially for the farmers at New Roots. The farmers must endure the unbearable heat while struggling to create a concrete irrigation system for their crops.
Luckily, thanks to the NRCS, New Roots recently installed a new well for their crops. As a gracious offer from the NRCS, the farmers now have a new water source. Ultimately, installing a new well will allow a more effective irrigation system, allowing more crops to be grown and eventually eaten. With these further improvements to the farm, the success of New Roots is just heating up!
Here are some recipes for you this week- I’ve been having lots of fun getting creative with these early summer crops, and I hope you have been too!
Recipe from www.acouplecooks.com
For the kohlrabi fritters:
For the avocado cream:
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine.
Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
To serve, slice the green onions. Serve fritters with avocado cream and green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.
This recipe from www.saltandlavender.com is quick and delicious, and roasting radishes is a great option if you don’t like their spiciness raw.
Recipe from www.recipes.oregonlive.com
For the best-textured salad, slice the cabbage as thinly as possible. Red cabbage retains its crisp texture far better than green cabbage. Minced fresh mint or parsley may be added in addition to the cilantro. This slaw keeps well for up to 2 days, making it good for work-week lunches or weekend getaways.
For the vinaigrette:
For the salad:
Recipe from www.feastingathome.com
To make vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar, and oil with 3/4 teaspoon kosher salt and whisk until emulsified. Adjust seasoning to taste if needed with additional salt and or cayenne pepper; set aside.
To make salad: Combine cabbage, carrots, radishes and cilantro in large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve or refrigerate for up to 48 hours.