Tomatoes 1 pint blueberries
½ lb green beans 1 lb red onions
Cucumbers Summer squash
Basil Bag 1 lb beets
1 head cabbage
We’re a little sad this week because it is our apprentice Carisa’s last week before she goes back to school. Luckily, we have our other great apprentice, Dave, here with us and a new girl, Caitie, slated to arrive on the 25th!
We harvested the garlic two weeks ago, and it has been drying down in our greenhouse. This week we will hang it in the barn to continue the drying process. We’re also hoping to harvest all of our storage onions this week or next week, and they, too will get laid out in the greenhouse to dry for a few weeks before getting trimmed and bagged for winter. Our other big project this week is getting all of our blueberries raked. Next week will probably be the last week for blueberries.
Mostly in August we just harvest harvest harvest all the time, and try to squeeze a little sleep in too!
No Lettuce or salad this week – we are between successional plantings in both – but the leafy greens will return next week. In the meantime, enjoy the fruits of summer!
Christa, Mike, and little Lizzy
Recipes of the Week:
Fresh Pesto Pasta
1 bag basil
1/2 cup Parmesan-Reggiano or Romano cheese
1/3 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve over pasta with diced fresh tomatoes.
Super Easy Sautéed Summer Squash
4 small summer squash or 2 to 3 medium
1/4 cup vegetable broth or chicken broth
2 cloves garlic, diced
1 onion, diced
About a dozen medium basil leaves, chopped roughly
Salt and freshly ground black pepper, to taste
Oil a large skillet and heat over medium heat. Sauté the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a few minutes longer, until almost tender. Add the garlic and green onions and continue cooking and stirring until tender but still a bit firm. Stir in the basil and add salt and pepper to taste.