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In this week’s share:
Melon, Potatoes, Tomato Mix: Heirlooms, Slicers and Plums; Basil, Eggplant, Sweet Peppers, Hot Peppers; Cabbage ‘Tendersweet’
U-Pick: Cherry Tomatoes, Green Beans, Kale
Classic pesto ingredients are basil, pine nuts, garilc, olive oil, parmesean cheese and salt. Any number of variations to this are possible, yielding similarly delicious results. Pine nuts are the most frequently substituted as they can be hard to find. So, if you don’t have pine nuts, try walnuts, or skip the nuts all together and go for it. If you like pesto, make plenty now and store some in the freezer to be thawed and enjoyed later. You can freeze pesto in small tupperware dishes, or in ice cube trays. If using ice cube trays, once frozen, transfer the pesto cubes to ziplock bags for storage.
Ingredients:
4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1/4 cup grated parmesan
1/4 cup grated pecorino Sardo or parmesan cheese
1 teaspoon coarse kosher salt
Preparation:
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Best,
Farmer Steve
In this week’s share:
Romaine Lettuce ‘Green Towers’; Broccoli (Tuesday only); Tomato Mix: Heirlooms, Slicers and Plums; Herbs: Basil, Dill, Cilantro, Parsley; Green Beans; Kohlrabi: ‘Kolibri’, ‘Winner’; Hot Peppers; Scallions ‘Evergreen Hardy White’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Marketmore’, ‘National Pickling’; Kale ‘Red Russian’, ‘Toscano’
U-Pick: Cherry Tomatoes, Green Beans
A recipe for Tabouleh:
This middle eastern dish can be served as a side, used as dip with pita bread or crackers, scooped into grape leaves, lettuce leaves, or even wrapped into steamed kale or collard greens. Bulghur is the grain traditionally used, though you can substitute couscous if you like and get great results.
Ingredients:
Parsley (chopped)
Mint (chopped)
Tomatoes (diced)
Scallions or medium onion (diced)
Lemon juice
Olive oil
Salt and pepper
Preparation:
Make bulghur or couscous, set aside to cool. Combine chopped herbs and diced vegetables in a bowl with your grain. Sprinkle lemon juice, olive oil, salt and pepper on top. Chill before serving. Enjoy!
Best,
Farmer Steve
In this week’s share:
Red Leaf Lettuce ‘Magenta’; Tomato Mix: Heirlooms, Slicers and Plums; Herb mix: Dill, Cilantro; Kohlrabi: ‘Kolibri’, ‘Winner’; Hot Peppers; Scallions ‘Evergreen Hardy White’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Lemon’, ‘Marketmore’, ‘National Pickling’;
U-Pick: Cherry Tomatoes, Green Beans
Additional items for sale: Sunflowers, U-Pick flowers
A recipe for Stuffed Tomatoes:
These stuffed tomatoes are easy to prepare, and make a great side dish.
Ingredients:
Big Tomatoes
Plum Tomatoes (diced)
Bread Crumbs (crushed saltines work as well)
Grated Cheese (mozzarella, cheddar)
Cooked sausage (or sauteed vegetable of your choice)
Preparation:
Cut big tomatoes in half. Scoop out flesh. Put big tomato halves in a baking dish to wait. In a mixing bowl, combine the flesh of the big tomato along with the diced plum tomatoes, bread crumbs, sausage and half of the cheese. This is the filling. Spoon filling into big tomato halves, sprinkle tops with cheese. Place in oven, bake until cheese is browned (10-15 minutes). Enjoy!
Best,
Farmer Steve
In this week’s share:
Red Butterhead Lettuce ‘Skyphos’; Tomato Mix: Heirlooms, Slicers and Plums; Basil; Cabbage ‘Early Jersey Wakefield’, Scallions ‘Evergreen Hardy White’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Lemon’, ‘Marketmore’, ‘National Pickling’;
U-Pick: Cherry Tomatoes, Green Beans
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetipsBest
A recipe from Farmer Steve: Summer Squash Quesadillas
The farm continues to provide a bounty of summer squash and I’m sure many of you have come up with creative and delicious ways to prepare the different varieties. Summer squash quesadillas can serve as an appetizer, quick snack, side dish or the centerpiece of a meal.
Ingredients:
Tortillas
Summer squash, sliced thinly
Scallions, diced
Cheese (mozzarella, cheddar, monterey jack)
Oil
Preparation:
Lighly sautee onions and summer squash in oil until light brown. Remove from pan. Put a small amount of cooked vegetables on one side of each tortilla. Sprinkle cheese on top, plus salt, pepper and herbs to your liking. Fold tortilla over vegetables. Cook quesadillas in a large pan over medium heat, 1-2 minutes for each side, or until lightly browned. Remove from heat, cut in to pie-like slices, serve and enjoy!
Optional toppings: diced tomatoes, dollop of sour cream or yogurt, guacamole, salsa, etc.
Additional fillings: basil, cilantro, mushrooms, corn, black beans or any other vegetables you like.
Alternate method: do this all on the grill! Same steps, except you can grill the vegetables, and brush the tortillas with oil.
Best,
Farmer Steve
Additions to this week’s share: Hot peppers; plus a choice of red peppers, eggplant or corn. Flowers: Sunflowers for sale: $1/big stem, $5/6 big stems, $3/bunch small sunflowers U-pick flowers: pick flowers in the field, 25 cents per stem (all but the sunflowers). Some scissors will be on hand, bring your own if you like. Best, Farmer Steve
In this week’s share:
Lettuce: Green Romaine, Red Butterhead; Tomato Mix: Heirlooms, Slicers and Plums; ‘Chiogga’ Beets; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Marketmore’, ‘National Pickling’; Kale: ‘Red Russian’, ‘Lacinato’, ‘Winterbor’.
U-Pick: Cherry Tomatoes, Green Beans
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Tomatoes and Kale:
This raw kale, tomoato, avocado salad is one of my favorites I learned while living in California
1 bunch kale, shredded
1-2 tomatoes, chopped
1/2 avocado
1-2 tablespoons olive oil
1/2 lemon
Sea salt, to taste
Options to your taste: cayenne pepper, raisins, pine nuts, sesame seeds
Preparation
Chop the kale into thin ribbons, drizzle with olive and sprinkle with salt. Massage the kale with your hands – this softens the kale making it good to eat raw. In mixing bowl, toss in tomatoes, avocado; squeeze lemon, add any other toppings to your liking. Enjoy!
Best,
Farmer Steve
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