Hello members and friends,
It’s been a rather social week on the farm, with two tours coming through over the last couple days. Once in awhile, it’s nice to step back and view the farm through others’ eyes. When we’re not focused on all the tasks to be done, we can see what is there in the present — all the land’s beauty and the vibrancy of the growing veggies yet to be harvested as well as the memory of those that have already made their way into your meals. The farm feels good. And we asked for hot and dry weather to help out the growth of the tomatoes, eggplants and peppers, and we got it!
While we’re grateful for a break in all the rain, the heat has affected the growth of lettuce (none this week) as well as summer squash and cukes, so you will probably see fewer of those in your share this week. But, there are lots of flowers on the squash and cuke plants, and we’re irrigating regularly, so hopefully we’ll see an uptick in production there. We hope you all have good swimming holes to visit this week, and if not, remember that the farm’s spring-fed pond is available to you!
This week’s share
- Frisee/Curly Endive
- Summer Squash
- Tri-Color Beans
CUCUMBER NOODLES WITH CARROTS AND PEANUT SAUCE
We brought this wonderful, refreshing dish to a potluck the other night, and several people asked to know what was in the delicious sauce as they slurped it up after finishing the rest of the salad!
- Ingredients: Cucumbers; carrots; 1/4 cup peanut butter; 3 TB vegetable stock or water; 1 TB brown rice vinegar; 1 TB grated fresh ginger; 1 TB tamari; 1 clove garlic; zest and juice of 1 lime (about 2 TB juice); 2 tsp maple syrup; 2-3 dashes sesame oil; chopped peanuts for topping
- Directions: Peel cukes and slice in half lengthwise and remove seeds with a spoon or melon-baller (just scrape it down the inner wall of the cuke). Cut cuke into long strips and place into a mixing bowl. Peel carrots and cut into matchsticks. Mix with cukes in bowl. Place all peanut sauce ingredients into a separate mixing bowl. Whisk or process with a hand blender until smooth. Pour sauce over cuke/carrot mixture and toss to coat evenly. Transfer to serving dish and sprinkle crushed peanuts on top. Enjoy!
There are a million different variations on pesto, so we’re just going to give you our basic one – feel free to experiment! While we’re giving this out because of the basil in this week’s share, keep in mind that you can use the same basic outline for other flavorful greens as well.
- 1 cup basil leaves, 1/4 cup freshly grated Parmesan or Romano cheese, 1/4 cup olive oil, 1/4 cup nuts (traditionally we use pine nuts, but you can also use walnuts, which tend to be easier to find), 2-4 medium sized garlic cloves, salt and pepper to taste.
- Add nuts to food processor or blender to chop them up. Then add garlic and basil and blend them in. Slowly add oil and cheese as you blend. Sometimes we add some water if the mix has trouble blending (or more oil). Give it a taste, and add salt, pepper, or any other ingredients that you think are lacking!