Half Way Through Farm Share (Aug 9-13, 2022)

Aug 9, 2022 | Box Contents

Hi Everyone,

kids at work

huge kale order

 

 

 

 

 

 

 

It’s been a very tough couple of days on the farm. Being short-staffed, facing urgent and unexpected repairs, and a sudden tragic loss in my family. The crops keep growing and the orders keep coming, and we are committed to keeping the show running in all sorts of circumstances.

This week I was wondering how I could prepare your boxes alone and I spotted these gorgeous basil plants. Basil is an amazing addition to your salads and pastas, and if you keep the soil moist, you can keep your plant growing for quite a while. You can even cut it back about an inch above the soil when it gets tall, and it will send up new shoots. One caveat is that basil hates cold. Please keep it out of your fridge- otherwise it will turn black. Once you pick it, if you don’t use it right away, you can store it in a jar or bag on your counter. You can even dry it out for future use.

Here’s a simple recipe for Cherry Tomato Basil and Goat Cheese Salad

from just a pinch

946 mL Red And Yellow Cherry Tomatoes (halved)- try any tomato here
118 mL Scallions (minced)
118 mL Fresh Basil (thinly sliced)
50 mL Extra Virgin Olive Oil
20 mL Balsamic Vinegar
1 cloves Garlic (fresh crushed)
add Kosher Salt (and freshly ground black pepper)
177 mL Goat Cheese (crumbled)
20 mL Capers (drained)
Directions
1. Put the tomatoes, scallions and basil in a large bowl and toss.
2. In a small bowl, whisk together 2 tablespoons of the olive oil, The vinegar, garlic and the salt and pepper to taste. Pour over the tomato mixture and toss.
3. Place the tomato mixture in a shallow serving bowl or on a platter. Top with the crumbled goat cheese and sprinkle with the capers. …

Roasted Beets

from Lois
A simple and delicious way to enjoy beets
Ingredients
  • 10  small beets   (don’t peel, just cut off tops and roots)
  • 10  garlic cloves   (peeled and sliced)
  • Oregano  –  handful
  • 10 tbsp Balsamic Vinegar
  • 6 tbsp  Olive Oil
  • Salt & Pepper
Directions
  1. Put in roasting pan covered     for 1 hour at 400 degrees ( I chop the beets into small pieces,  freezes really well )
  2. Blanch beet tops and stems,  chop into small pieces,      add butter,  lemon juice,   salt and pepper
  3. Yummy  !!   😄

Your Farm Shares this Week

 

 

 

 

 

 

Simply 6

  • potted basil
  • cucumbers
  • 1 pint grape tomatoes
  • head of romaine lettuce
  • bunch of onions
  • 3/4 lb green beans

Half Shares

  • potted basil
  • cucumbers
  • 1 pint grape tomatoes
  • head of romaine lettuce
  • bunch of onions
  • 3/4 lb green beans
  • zucchini
  • bunch broccoli
  • 2nd tomatoes (campari, cherry or field)
  • bunch spinach

Whole

  • potted basil
  • cucumbers
  • 1 pint grape tomatoes
  • head of romaine lettuce
  • bunch of onions
  • 3/4 lb green beans
  • zucchini
  • bunch broccoli
  • 2nd tomatoes (campari, cherry or field)
  • bunch spinach
  • green peppers
  • bunch red swiss chard
  • 1lb baby bokchoy
  • bunch of beets
  • bunch of parsley

 

May the sun shine on you, and if the rain comes, may the rainbow be close behind.