|
Crop
|
Half Share Qty/Price
|
Full Share Qty/Price
|
|
Potatoes
|
2lb/$4.00
|
3lb/$6.00
|
|
cucumbers
|
1lb/$2.50
|
1lb/$2.50
|
|
Summer
Crisp Lettuce
|
1
head/ $2.00
|
2
heads/ $4.00
|
|
Carrots
|
1
bunch $2.50
|
1
bunch/ $2.50
|
|
Squash
|
1 lb
/ $2
|
2 lb
/ $4
|
|
Basil
|
1/4
lb/ $2
|
1/4
lb / $2
|
|
TOTALS
|
$15.00
|
$21.00
|
|
|
|
|
|
|
|
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Recipe
of the Week
Basil
is growing faster than I can pick it! So when you’re swimming in
basil, what to do? Make pesto! Yum. I use the
leftover basil from market and every week I make a big batch of pesto, put
it in ice cube trays, and set them in the freezer. That way, I have it all
winter long, I just pop out one or two “cubes”, put them in a
sauce pan with a bit more oil, parmesan cheese (and cream to make a
Genovese sauce) and let them melt down over medium low heat. Drizzle over
some pasta, and Viola! Even though
winter seems so far away with all this heat and humidity, the best time to
put things like basil, beans, squash, cucumbers, etc. up for the winter is
right now, early in the season. The veggies are at their peak in terms of
flavor and quality, which makes for the best canning. We’re just
about to dust off the pressure cooker. So, anyway, heres a quick and easy pesto recipe. Try it this
week, and then you can have something to do with the basil when you
can’t get through it all in a week. (I’ve found its storing
just fine in the fridge. The great thing about pesto is that the basil can
be a little wilty and you’ll never know it
by the end.)
Pesto
2 cups
fresh basil leaves, packed
1/2 cup
freshly grated Romano cheese (or Parmesan)
1/2 cup
extra virgin olive oil
1/3 cup
pine nuts or walnuts (walnuts are just as tasty, but
way cheaper
3
medium sized garlic cloves, minced
Salt
and freshly ground black pepper to taste.
If you
are using walnuts and they are not already chopped, pulse them a few times
in a food processor. Combine the basil in with the nuts, pulse a few times
more. Add the garlic, pulse a few times more. Slowly add the olive oil in a
constant stream while the food processor is on. Stop to scrape down the
sides of the food processor with a rubber spatula. Add the grated Romano
cheese and pulse again until blended. Add a pinch of salt and freshly
ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over
toasted baguette slices.
If you want to freeze the pesto you make, omit the
cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap,
and fill each pocket with the pesto. Freeze and then remove from the ice
tray and store in a freezer bag. When you want to use, defrost and add in
grated Parmesan or Romano. Recipe from www.elise.com/recipes
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|
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This
Week on the Farm
Wow, it sure was a warm one! I’m never a big fan of the
high-90-degree weather, but when it comes in early June, I start to get
worried that my normal 6 weeks of heat torture might be stretched into 10
weeks? Yikes! The rains in the form of afternoon thunderstorms are a
blessing, we’ll take some more!
I may have over done it planting beans- almost a whole ¼
acre! I got carried away last winter looking at the Seed Savers Exchange
catalog, and I’m trying 6 or 7 different varieties of snap beans (some
heirloom varieties) – green ones, red ones, yellow ones, purple ones.
It seemed to make so much sense on paper, but as I look at the bean field
(its looking absolutely beautiful and lush) I keep thinking,
“who’s going to pick all these beans??” It’s a bit of a trial as I am looking
for the ones that taste the best. We’ll also have some dry beans later
in the summer from seed friends of mine brought back from Italy.
I’m so excited! I have never grown a dry bean, so it’ll be a fun
experiment. Your feedback is very much appreciated!
What to
Look Forward To
Tomatoes!! Beans too. We’ll take a break from the
squash for a while, we’re waiting for the second planting to get going,
its sometimes not successful, so get your fill now, just in case. The onions
will be back, they’ll be cured so they’ll store longer. More potatoes
for sure, and we’re hoping the first of the muskmelons (cantaloupe)
will be ready soon. They’re looking quite tasty out there!
Questions
or comments? Contact us:
Brian
and Joann Gallagher
castlemainefarm@hotmail.com
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