“I appreciate “nice” days so much more, and never take them for granted.” Is this a lie I tell myself to get through the not-so-nice extreme Minnesota days? We broke records in July for the highest heat index ever! 130 degrees recorded on July 19th, along with the highest ever recorded dew point. Now 2 weeks later… 78 degrees, a cool breeze, and low humidity. I appreciated every second of this weather change yesterday on the farm. Fluffy clouds obscured the sun as we worked out in the field. The sun would emerge occasionally, and with the constant, cool, breeze it was a garden utopia. We spent the afternoon harvesting onions. Unlike their difficult garlic cousins, onions are much easier to unearth. Into the totes, and onto the wagon they went to be laid out and cured in the hot house. As I rode with the onions on the wagon, I consciously appreciated every cool gust of wind. Maybe I am not lying to myself to get through rough weather. I think the extremities make beautiful days a little sweeter.
Looks like the wonderful weather is going to continue through the weekend. Why not enjoy it spending the day at the garlic festival? We are just about ready to go. The last few garlic jars are going to be fired today, and they will be packed up for the festival. We are also bringing a few pieces out of retirement for the festival. We will have onion jars and compost jars for sale. Once they are gone, back into retirement they go.
I made a rice pilaf that made use of a variety of fresh summer vegetables from my last box. I recommend using whatever fresh veggies you have. After harvesting onions, I was craving something I could use my walla walla onions in.
Summer Fresh Pilaf:
2 tbsp olive oil
1 Walla Walla onion peeled and chopped
1 Summer squash grated
2 carrots shredded
1 large firm zucchini grated
1 clove of garlic pressed
2 tsp cracked coriander
1 c brown rice (soak for an hour before using)
2 c veggie stock
Handful unsalted cashews
Pinch ground black pepper
After I grated my squash and zucchini, I drained it in my colander. In my Flameware Cazuela I heated the oil. Next added onion, carrot, squash, zucchini, and cooked until soft. Next added garlic and coriander cooked until garlic became fragrant. Next I drained and rinsed the rice and added it to my cazuela. After I stirred for about 5 minutes, I added the stock and brought it all to a boil. I then reduced the heat to low, covered and cooked for about 30 minutes. Once the rice was tender, I put my cazuela on a hot pad. I put it on the table, and just before serving added the cashews and pepper.