this week's
HARVEST
1 bunch Swiss Chard
Red, Yellow & Green($1.90)
1 bunch Scallions ($1.50)
1/2 lb. Mesclun ($4)
2-3 Zucchini ($2/lb.)
5 Cucumbers ($1.75/lb)
1 head Cabbage ($1.50)
There are some holes in the leaves, but they taste delicious!
2 stems Basil ($1.25)
on the
HORIZON
These are the crops that you can look forward to finding in next week's box...
Potatoes
Beets
Tomatoes
July 26th & 27th, 2005 ~ Issue #9
HAPPENINGS news & musings from the fields
FIX-UP WEEK. Everything got fixed around here this past week! Most importantly, the irrigation pump, which has been in constant use. Since our farm is so close to the water, we have very sandy soil to work with. This means that it won't hold water as well as heavier soils, and we have to carefully monitor the water levels- especially during dry, hot spells like we've been experiencing this summer.
TOMATOES are almost ready...They'll be arriving in your boxes next week!
RECIPES from the farm & from our friends
ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour. Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan. Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD
1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt
Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour. Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.