Thursday, September 6, 4:00-6:00pm, Cook Field Parking Lot
Remember to bring a reusable bag as we switch to the new pick up routine. And thanks for your patience…
Produce for this week:
Self Select Items: tomatoes, peppers, eggplant, potatoes
We will also have garlic seconds and lots of basil. Ian says this is a good week for pesto.
Tentative for next week:
- Spring onions
We should also still have a number of self select items including tomatoes, peppers, eggplant, garlic next week.
A note about the watermelon: You will be getting Icebox watermelon. This is a small watermelon with seeds that will last on your counter for a week or two. You will know it is ripe when you thump on it and you get a hollow sound.
This season has been especially buggy. The the heat followed by drenching rain followed by heat has proven especially suitable for all sorts of insects in the field. These conditions have also made it difficult for cooler weather crops such as radishes, turnips, and Chinese cabbage. We have had a number of crop failures. Rest assured that we are working on it. Thanks for bearing with us and please share your comments, thoughts, questions and concerns. Ian does have some strategies for getting the bugs out of the broccoli.
Pesto by Ina Garten
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Watermelon Tomato Basil Salad
- 2 cups watermelon cubed
- 1 cup tomatoes (halved or quartered if using cherry or grape tomatoes, roughly chopped if using larger tomatoes)
- 1 Tablespoon olive oil (optional)
- 1 Tablespoon balsamic vinegar
- Salt to taste
- 1/4 cup basil leaves roughly torn
Simple….just combine all the ingredients in a salad bowl….