We’re in the middle of a heat wave here in northern New England and temperatures have topped 9o+ for the past four days and in some places, tipped over into 100+. TOO HOT TO COOK.
Luckily there’s not much in this week’s farm share that needs cooking. This week I picked up beets, 1 pound fava beans, cilantro,1 pound new potatoes, squash, cabbage, cauliflower, mizuna, carrots, 2 cucumbers and biera kale, which looks a lot like collard greens to me…
I’ve been trying to preserve more than last year to reduce waste so this week will be a lot of pickling!
- The cabbage is going to get sliced and paired with the cucumbers, cauliflower and a store-bought red bell pepper for a pickled slaw.
- The beets will keep until it’s cool enough to roast them and then they too will get pickled.
The squash I’m going to saute (god help me) and pair with a green salad with mizuna and store bought (but grown in Maine!) baby spinach. I think I might just go whole hog and steam the fava beans too to add to the salad.
I’ve got some carrots left over from last week’s share too so what doesn’t get chopped up for salad use I’m going to make into this yummy raw carrot and sunflower spread from The Front Burner blog.
Not sure yet about the cilantro, potatoes and kale. Hopefully they’ll keep until the heat breaks!
What are you eating to keep cool when the temperature spikes?