Yikes, it's almost September! How'd that happen so quickly?
Once again, we are experiencing some technicnal difficulties with our computer (IE, ours is unusable, and we haven't been able to replace it as quickly as we hoped), so I can't compose a Word document for the newsletter. I am including some recipes here today, though, because some of you guys let me know last week how important those were to you. Thanks for the feedback guys, and thanks for your patience while we deal with our computer issue! Don't forget, if you ever need a recipe, all past recipes are up on our blog! Click the CSA Blog link on the homepage of our website to check it out.
Also important: We are still drying down our garlic, and trying to see if it is curing well, or not. If you found a bad spot in your garlic from last week, please let us know.
We seem to be surviving the storm pretty well so far (Knock on wood!). It's been very busy here for the last few weeks, lots of harvest and not much sleep - But we should be busy in August, otherwise we'd be in trouble! We have two great apprentices helping us out - Dave and Caitie. Yahoo, we're running on adrenaline right into September!
Lizzy is doing great, trying really hard to crawl but not quite there yet. She's sleeping through the night now, for which I am extremely grateful.
In the share this week:
Tomatoes, 3 lbs
Cherry Tomatoes, 1 pint
Beets, 1 lb
Carrots, 1 bunch
Kale, 1 bunch
Lettuce, 1 head
Basil, 1/4 lb
Past recipes that will be useful for this week's share are:
Fresh tomato salsa
Pesto
Kale Chips
New recipes for this week:
Roast Carrots and Beets
1 lb beets
1 bunch carrots
1 onion
1 bulb garlic
2 Tb olive oil
Salt and black pepper to taste
Chop beets, carrots, and onion into uniform sized chunks, about 1 inch or less. Mince garlic. Toss beets, carrot, and onion chunks with garlic and olive oil. Season with salt and black pepper to taste. Roast in a 400 degree oven for approximately 45 minutes, or until very soft and beginning to brown. Yum - one of our favorites.
A few wonderful Tomato and Basil recipes:
Tomato and Basil Appetizers
These tomato slices simply topped with freshly sliced basil and salt and pepper. Prepare these tomatoes about 30 minutes before serving and allow them to come to room temperature.
- 2 large tomatoes
- salt and freshly ground pepper
- 4 large basil leaves, chopped or rolled and sliced thinly (chiffonade)
- vinaigrette or salad dressing
Fresh Tomato and Basil Sauce Recipe:
- 3 pounds tomatoes, seeded and diced
- 1/4 cup chopped fresh basil
- 1 large onion, minced
- 3 cloves garlic, minced
- 1/2 cup olive oil
- salt and pepper to taste
In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
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