Veggie Times Week 6
Bulk Veggies this week: Kale (minimum 5 bunches $12.00)
Please email us and include your pickup location and how you plan to pay (in cash at market, or send a check) you cannot leave money with your drop off host unless you are picking up at farmers market. You items will be brought to your pickup location with your name written on it.
On the farm
Greetings! Were you surprised to get blueberries last week? They are from our neighbors farm Camp Four Farm and were delicious! We weren't quite sure everyone would get them last week, but the weather was perfect for ripening and we were able to put them in all shares. If you'd like to U-pick they have a facebook page you can check out for times and location. If you haven't noticed, the farm has started really producing. The variety and size of your box also got a lot larger last week. You should continue to get boxes like these for a while now. This seems to be one of our best seasons yet for growing vegetables, however our worst ever for weeds. It seems like every time we get a chance to weed it rains and gets super hot which only makes the weeds worse. While the vegetables don't seem to mind, it makes harvesting some crops hard and Brendan and I really like to keep the fields weed free for bug, disease and crop health reasons, but this year we may just have to accept a few more weeds than we'd like. This will also be the last week for peas, they still taste great but are not producing anymore flowers due to the heat! Now bring on the beans! We are also having a huge cabbage bounty. Due to the heat 3 plantings started maturing at the same time. Enjoy the cabbage now, there will be a break coming up soon.
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Preserving Summer Squash/Zucchini
I have the best luck freezing zucchini by grating it, squeezing out the excess water, and putting it into Ziploc bags or desired container in two cup portions and freezing it. I use it all winter in soups, vegetable fritters/pancakes, breads, cakes, burgers, spaghetti sauces, and much more! I've made zucchini pickles before and they were good. I also always dehydrate a few jars to 1/4" zucchini rounds into chips, which I re-hydrate for soups and grain dishes in the winter. I find I like the taste of the green variety best for dehydrating.
2 cups basil leaves, packed
1/2 cup freshly grated parmesan cheese (omit if you plan to freeze this)
1/2 cup extra virgin olive oil or enough to make a smooth paste
1/3 cup pine nuts (or walnuts-I always use walnuts)
3 garlic cloves, minced
Salt and pepper to taste
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add garlic and Parmesan and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the processor bowl. Stir in some salt and freshly ground black pepper to taste. Excellent with pasta, as a base on pizza, over baked potatoes, on fish or chicken, crackers or toasted slices of bread
*if you plan to freeze your pesto omit the cheese and only use enough olive oil to make a thick paste. Then put 1/8-1/4 cup dollops on a parchment lined cookie sheet and freeze. Once frozen transfer to freezer bags and then you can take our a portion size for easy pesto eating all winter!
Apple n' Cabbage Slaw
This is one of my favorite slaws to make-if you don't have red cabbage just use more green!
2 cups red cabbage
1 cup green cabbage or lettuce
2 carrots (about 1 cup)
3 green onions
small handful cilantro
For the dressing: combine 2 Tbsp salad oil, 2 Tbsp honey, 2 Tbsp apple cider vinegar, juice of one lime, salt and pepper to taste, and dash of cayenne.
Shred the cabbage into fine strips and put into large bowl. Grate the carrots using a big holed grater and add it to the bowl with sliced green onions. Finely chop a small handful of cilantro and add it to the salad mix. Cut the apple into thing match-stick pieces and add it to the salad. Toss everything together well and mix with the dressing. Serve chilled-this keeps well for a few days!
Kohlrabi and Zucchini Fritters-you may want to double this recipe if using a whole large kohlrabi
1 kohlrabi, peeled and grated
1 large zucchini, grated
1 large egg
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder (optional)
1/2 cup vegetable oil
3 Tbsp mayonnaise
1 Tbsp sriracha hot sauce
Place the grated kohlrabi and zucchini mixture into a cheesecloth or fine mesh colander and squeeze or press to let all the water out. Beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with the grated kohlrabi and zucchini. Form little patties and set aside on a plate. Heat a non-stick skillet with vegetable oi on medium high. Fry patties until they are golden grown on one side, then flip and cook on the second side until golden brown. Place on a paper towel to blot and serve warm with sriracha mayo.
I ran out of time, but here are some other delicious veggie ideas
10 delicious ways to use a bunch of basil
Sausage Kale Leek Soup