Dear Farm Family,
Last week was a great week here at the farm. Our first few days of sign ups for the Fall season have gone very well, and we have confirmed participation with our drop sites, expanding the capacity of some and adding a few new ones. We are constantly encouraged and amazed at the level of support we are receiving. This week, we will announce our Fall enrollment to the general public. If you haven’t yet secured your spot, it would be best to take care of that now, so you can make sure you get to keep your same drop site and/or delivery day. All you have to do is click this link, and you’ll be redirected to our sign up page. We’d love to have you join us for our next season!
As you know, your pick-up day is tomorrow, Monday, June 28th. Our harvest this week includes butter beans, pink eyed peas, new potatoes, bell peppers, sweet banana peppers, sweet corn, slicer tomatoes, cherry tomatoes, eggplant, cantaloupe, and sweet beauty watermelons! Please remember that box contents can and usually will vary according to share size and availability.
Our heat wave is likely to continue through the final three weeks of our season, so please pick up your produce as soon as possible after it is delivered. One member recommended packing a cooler with a thin layer of ice in the bottom in your car on your pick up day if you can’t make it straight home. Just drop your box in the cooler, and it will keep the box fresh for several more hours. Not a bad idea!
We don’t normally include non-vegetable items in our offering, but we happen to have 2 irresistible kittens on the farm that are in need of a good, loving home. They are both males, and I have attached a photo below. If you’re interested in adopting them, please send us a quick email, and Pinckney’s wife, Mandi, will respond with all the details.
We wish you safe travels and happy eating for all of your 4th of July festivities!
Best,
Jody
Just a reminder…Pinckney’s Produce is on Facebook! If you’re interested in more frequent news and photos from the farm, please become a fan of our Facebook page. We are updating this page frequently with the current happenings, and we will also be posting pertinent articles, recipes, and photos throughout the season.
Scott Peacock’s Butterbean Hummus
Yield: Makes about 3 1/3 cups
Ingredients
- 1 pound large butter beans
- 3 to 4 cloves garlic, peeled
- 1/3 cup tahini
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 to 1 1/2 cups extra-virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
Directions
Pick through and wash the butter beans. Put them into a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from the heat and drain, reserving the cooking liquid.
To the bowl of a food processor fitted with a steel blade, add the drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance and on the tongue. Taste carefully for seasoning and add more salt and cayenne, if desired.
