this week's
HARVEST
1 bunch Swiss Chard ($1.90)
1 stalk Basil ($1)
7 Cucumbers ($1.75 /lb.)
Summer Squash and/or Zuccchini ($2/lb)
Baby Arugula ($2)
There are some holes in the leaves, but they taste delicious!
1 head Red Leaf Lettuce ($1.90)
1 bag (.4 lb) Spinach ($3.25)
Black Raspberries (some locations) We will be rotating the berries through the sites for the next four to five weeks.
($4)
on the
HORIZON
These are the crops that you can look forward to finding in next week's box...
Potatoes
Beets
Tomatoes
July 19th & 20th, 2005 ~ Issue #8
HAPPENINGS news & musings from the fields
What a week it's been! Last Tuesday our irrigation pump broke, then our truck broke, the tomato sprayer stopped working and then the other pump broke! We were down on our luck, but couldn't help but laugh about it. When things go wrong around here, they really go wrong!
Luckily, we seem to have managed to avert disasters this week and we have some great produce to share with you! Summer squash and zucchini for the grill, cucumbers for some wonderful refreshing salads and delicate baby arugula. All the recipes below are quick to prepare, meaning less time in the hot kitchen...Bon appetit!
RECIPES from the farm & from our friends
PICKLED CUCUMBERS
1 large cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.
ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER
3 tablespoons olive oil
2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley
Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.
BASIL GARLIC MAYONNAISE
Delicious topping for meat, fish or tossed with warm potatoes.
1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise
Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).