Despite our persistent, creative variations on the traditional Rain Dances borrowed from a number of unsuspecting indigenous cultures [alas, we even tried doing the infamous Irish Anti-Rain Dance backwards, to no avail !!!], the lingering drought continues in Northumberland, Lancaster, and Middlesex Counties, even though Richmond and Fredericksburg received substantial rain. Go figure. In addition to the need for constant watering, we are having to soak extra long, just to soften the earth enough to pound in even our specially-prepared wickedly sharpened oak tomato stakes and trellising. In fact, over at Holly Hills Organic Farm, where they resorted to using an auger to drill holes for posts, they still had to soak the ground thoroughly and long just to be able to get below one foot in depth. But, we remain confidently optimistic, since most of the crops are bearing well and everyone is managing to keep an upbeat, positive attitude that really boosts morale, making daily life on the farm pleasurable and enjoyable for all, in spite of the stifling humidity and wilting heat. Crop Report We have already started harvesting garlic here at Olin-Fox Farms as well as at Grateful House Farms which will continue for the next couple of weeks. The garlic crop will start showing up in your shares the week of July 11th, after having a bit of time to cure. Recent articles in national publications such as The Washington Post [June 20, 2007 "Cause For Concern In Chinese Bulbs?"] cause concern, indeed, among those who appreciate the health benefits of high quality and purity in the foods they consume, such as our discerning members, because they know its source and deal directly with the growers. The ‘powers that be’ in DC have yet to heed the alarm about vanishing honeybee colonies, which is at least as serious an issue as ‘global warming’. One would think that if humanity might be facing worldwide starvation within four years as crops fail without bees to pollinate them, the big shots in government who are supposedly representing our interests might at least take notice. In the meantime, with Mother Nature's cooperation, by July 11th, two summer produce favorites ought to be making their debut for the season---juicy, flavorful, really ripe tomatoes should be in full swing along with betasseled, tender and tasty sweet corn. Our mouths are already watering in anticipation!

For those with fruit shares, Week 6: Berries

Please consult your distribution list for details.

Recipes

Grilled Squash (CSA Members George & Pat) & Cucumbers (CSA Member Pamela)

After washing the squash and cucumbers thoroughly and patting them dry with a dish towel or paper toweling, slice them lengthwise and marinade at least an hour in Italian salad dressing [store bought will do, jazzed up with your favorite mix of Mediterranean herbs and a couple cloves of minced fresh garlic]. Peel the cucumbers and run a spoon down the center of each slice to remove most of the seeds. Make sure the grates on the grill are very clean. Then place face down on the hot grill to sear the surfaces and seal in the juices. Turn slices over and continue grilling. The squash take a bit longer than the cucumbers, normally. Keep a close eye of them to avoid overcooking. Season with salt and pepper and serve as a savory side dish.

Grilled Salmon on Sautéed Cucumbers

Prep time: 5 mins.

Cooking time: 10 mins.

Servings: 2

This unlikely combination is actually a perfect pairing [unlike the ‘Wild Trout Almondine with Sautéed Bananas’ I tried once at a manor house five-star hotel restaurant near Elgin in the Highlands of Scotland!]: the rich sweetness of salmon complemented by crunchy mild cucumbers actually works well. And it looks good, too.

Ingredients

2 salmon fillets or pieces, at least 1" thick 1 large cucumber

1 tablespoon butter oil for fish, as needed

½ lemon, sliced salt & pepper

fresh dill, minced, for garnish

Directions

It might be less daunting to cook the cucumbers ahead of time and set them aside before you start grilling the salmon.

Sautéing the Cucumber

As suggested in the recipe above, slice the cuke lengthwise and scoop out the seeds with a spoon. Slice it crosswise then about ¼" thick. Melt butter in large skillet and add cuke slices. Salt lightly. Cook, stirring frequently, until tender but still crunchy, 3-4 mins. tops. Remove from heat and transfer to a platter to halt further cooking. Cover to retain heat while you grill the salmon.

Grilling the Salmon

Start with very clean grates on the grill. Fire it up. Brush fillets generously with oil. Salt and pepper lightly. Put on grill over medium direct heat. Turn fillets after 5 mins. Check for doneness 3 mins. after turning (center should be opaque). Total time will depend on thickness of fish and temperature of grill; figure on 10 mins. for fillets one inch thick. Don’t overcook or fish will be dry.

To serve, spread cucumbers on serving dish or divide them between warmed individual plates. Place fish on top, sprinkle with minced dill weed, and a lemon wedge or two alongside. Delicious with a chilled sauvignon blanc!

Written by Ethan Brent, Official Newsletter Focalizer

Bon Appetit!