harvest 6 – July 24 & July 26 – basil!

 

We’re going to inch into some basil this week. We’ll start out slow. If you’d like to process oodles of pesto, freeze it for later, we will be selling bulk basil by the half and whole pound. Basil is very labor intensive, and fickle too. Therefore, we sell some on the side, in addition to the CSA crates. You’ll receive some servings in your crates, never fear. But if you’d like more, we will need to sell it separate. We’ll let you know when the plants are really kicking and the basil is really rolling.

Here’s some info on basil I’ve pulled, source: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce. “Basil is most commonly known for its primary role in tomato sauces, pesto, and salad dressings…. Basil, like tomatoes, thrives in the heat of the summer. Remove basil leaves from stem before usiing. Wash very gently. Toss fresh whole basil leaves into green salads and chopped into pasta or rice dishes. Top slices of tomato with chopped fresh basil leaves, olive oil, and a little salt and pepper. Storage: Fresh basil deteriorates quickly. Use ASAP. For short-term storage, wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. Basil can be easily dried.”

in your crate:

 

basil

radish

sunflowers

baby kale, bagged

green beans

beets

cabbage, red or green

kohlrabi

broccoli

chard or collard, bunched

salad mix

possibly: (soooo close) summer squash, zucchini

If all goes well, Mushroom CSA’s will receive more shiitake. And we will have more shiitake for sale at the delivery site: $12/pound. Please phone us if you’d like to special order, 1/2 pound or 1 pound (tel 989-382-5436). First come, first serve, we’ll fill what we can!

WEEKLY RECIPE:

Spanish Greens

2 tablespoons olive oil

good dollup of our minced garlic (or 3 cloves, minced)

1 pound spinach, chard, collards, or other greens, stemmed and well washed

salt and pepper, to taste

1/4 cup golden raisins

3 tablespoons toasted pine nuts (less expensive sub toasted walnuts)

Heat oil over high flame in very large skillet. Add garlic, stir until golden, about 30 seconds. Toss in greens. Season with salt and pepper. Cover, wilt greens 2-3 minutes. Add raisins and nuts. Check for seasoning and serve. Makes 2-4 servings. (source: From Asparagus to Zucchini. A Guide to Cooking Farm-Fresh Seasonal Produce. MACSAC)

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