CSA Veggie Harvest #10 : August 26 & August 28

 

a few reminders

these are hyperlinks, click on ’em to check ’em out

Our Shiitake Mushrooms for Sale to You

See Some August Farm Photos

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page

 

suns august 2014

in your crate

garlic

tomatoes

cukes

summer squash

1/2 pound BASIL : use quick, HIGHLY perishable! (see recipe below)

bagged baby kale (see kale recipes & usage)

cabbage

radishes

broccoli

SUNFLOWERS!!

Share Crate: grape, cherry tomatoes, zucchini, cukes

 

one of the Share Crates on Tuesday

one Share Crate Aug 26 2014

The tomatoes are coming strong… we have many, many varieties!

Allow me to introduce:

speckled or striped roman, an heirloom roma-type tomato

striped roman

recipe/usage: Basil

 

1/2 pound makes about 2 batches (SEE RECIPE BELOW) of pesto. Pesto is great to freeze now for winter use.  One great tip is to make your pesto, put it in ice cube trays and freeze, then remove from the trays and keep frozen in quart bags.  Pull ice cubes of pesto as needed.

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.”

Presto Basil Pesto!

2 large cloves garlic
3 firmly packed cups fresh basil leaves
2 tablespoons parmesan cheese (can skip until eaten)
1 cup olive oil
½ cup pine nuts (can substitute walnuts, cheaper, still very tastey!)
 
Put garlic in food processor or blender and grind.  Add all other ingredients and blend until basil leaves and nuts are in small pieces.

 

 

We’ve had some great helping hands many of these Thursdays.

In absolute honesty, Evie says, “The tractor rides the funnest part!”

Thank you Evie and Christine!

We’re kinds sorry school’s starting again….

"the tractor rides are the best part!!"

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