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
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 Pesto from epicurious.com:
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 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