What You’re Getting:
Standard Share:
1 lb zucchini/summer squash
1 lb mixed sweet onions
1 bunch swiss chard
0.25 lb basil
2 lb tomatoes
1.5 lb cucumbers
1 pint blueberries
Family Share:
2 lb zucchini/summer squash
2 lb mixed sweet onions
1 bunch swiss chard
0.5 lb basil
3 lb tomatoes
3 lb cucumbers
1 pint blueberries
1 cantaloupe melon
Farm News:
Hi all!
It’s
August – We are doing the best to get the most done each day, and counting down
the days ‘til fall. In the meantime, we’re enjoying the incredible weather
we’ve been having lately. The big harvests have begun – We’re bringing in the
onions, and laying them out to dry in the greenhouse. After they have dried and
been trimmed and bagged, we’ll bring in the winter squash and let it cure. Then
there will be potatoes, carrots, beets, cabbages… Hopefully our new packing
building will be done so we’ll have a good place to put it all!
I was hoping to get everyone
a melon today, but there wasn’t enough from our Monday harvest for everyone, so
just the Family Shares got them this week – Next week there should be enough to
go around!
Thanks! Enjoy your veggies!
Christa, Mike, and Lizzy
Recipes
Summertime Salad with
Tomato, Cucumber, Basil and Feta
1 lb tomatoes, diced
1 cucumber - peeled, quartered lengthwise, and
chopped
3 green onions, chopped (Or 1 medium white
onion)
1/4 cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste
In a large bowl, toss together the tomatoes,
cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese.
Season with salt and pepper.
http://allrecipes.com/recipe/tomato-basil-and-feta-salad/
Swiss Chard and Basil
Salad
1 bunch Swiss chard, washed and sliced into
ribbons
1 cup loose basil leaves, sliced into ribbons
2 medium carrots, grated
2 tablespoons olive oil
1.5 tablespoons lemon juice
2/3 cup dried cranberries
1/4 cup roasted sunflower seeds
salt to taste
Clean and tear Swiss chard
from stems. Lay leaves flat and cut into thin ribbons. (This cut is called a
chiffonade!) Add to a large mixing bowl and set aside. Clean basil leaves and cut into thin
strips as well. Mint and tarragon can also make nice additions to this salad if
you have them on hand. Grate two carrots into the bowl with the chard and
herbs, and mix to combine.
Pour olive oil and lemon
juice into bowl, and then massage liquid into the greens. The dressing should
slightly wilt the salad. Cover
with a damp paper towel pressed directly against the top of the salad, and let
greens marinate for at least 30 minutes.
When ready to serve, add sunflower seeds and dried cranberries, along
with a few grinds of fresh salt.
http://www.dailygarnish.com/2013/05/swiss-chard-and-herb-summer-salad.html
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