CSA Harvest #9

Hello everyone... I will omit my normal greeting of "good day" as it is just too darn hot!! So much for the lingering mornings where we check email and have tea before heading out... now the alarm clock is strictly adhered to so that we can work before the sun gets too intense. As we come inside to cool ourselves off with the fan I worry about our poor wilted plants. How difficult to be rooted in somewhere, unable to move to sun or shade at will. Plants sure are amazing in the conditions which they manage to survive!
Unfortunately we have seen the last of our lettuce for awhile. We had just started harvesting a new bed of the flashy trouts back romaine but in the heat it has bolted. We have just planted more for baby lettuce and we have some smaller romaine which will hopefully survive the heat wave (even if we don't) ha ha!!

We hear a lot about climate change and some people are still skeptical. Farmers face so many challenges already and in a job where your livelihood depends on the weather the idea that the earth is heating up is a scary one. We all know tomatoes,beans, cucumbers, melons and many more enjoy the hot weather... but anything over 100 degrees and even these heat loving plants are feeling the effects!

One thing is that by eating locally you are helping to combat climate change as most of the food we buy in the store has traveled an average of 1,500 miles to our plates... so enjoy these fruits of our labor (and sweat lately!) and know that every delicious bite is just as good for the earth as it is for you!!

*** If you have any clean plastic and/or paper bags,, please bring them to the CSA pick up tomorrow. Also we will be very happy to keep reusing the paper bags and small carton in your basket.

Thank you and enjoy!

Suzie and Asinete


Harvest This Week Includes:

Basil

Gravenstein Apples!

Scarlet Nantes Carrots

Marketmore Cucumbers

Glacier Tomatoes

Sungold Cherry Tomatoes

Maxibel Haricot Green Bean

Royal Burgundy Bean

Yukon Gold/Bintje Potatoes

Walla Walla Onion

Red Zeppelin Onion

Poblano Peppers (Spicy dark green ones)

Gypsy Sweet Pepper (yellow ones)


Coming Soon: Eggplant!!!


Peppers are here hooray!! We sneaked the yellow Gypsy peppers off a little early to ease the burden off some of the plants. These peppers can be used just as you would use a bell pepper. Excellent when roasted! The poblano peppers with their bite take a little more consideration. But if you are a chile relleno lover such as myself today is your lucky day!


Chile Rellenos with Vegetables

Chiles rellenos are stuffed with everything from cheese in the north of Mexico to crab or seafood along the Gulf Coast. Though chiles rellenos are usually fried, they are baked in this vegetarian version. Bell peppers can be substituted for the poblano chiles.
Yield

4 servings
Ingredients

* 4 large poblano chiles (about 1 pound)
* 2 pounds tomatoes
* 2 medium onions, peeled and quartered
* 6 garlic cloves, unpeeled
* 1 drained canned chipotle chile in adobo sauce
* 1 cup water
* 4 oregano sprigs
* 1 bay leaf
* 1/4 teaspoon salt
* Dash of pepper
* 1 1/4 cups frozen or fresh corn kernels (about 2 ears)
* 1 cup diced chayote (or zucchini)
* 2/3 cup dry breadcrumbs
* 1/4 cup thinly sliced green onions
* 2 tablespoons minced fresh cilantro
* 1/4 teaspoon salt
* Dash of pepper
* Fresh whole chives
* Cilantro sprigs

Preparation

Preheat oven to 500°.

Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.

Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500° for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.

Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile. Place stuffed chiles on foil-lined jelly-roll pan. Bake at 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.

Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles. Garnish with whole chives and cilantro sprigs, if desired.
Nutritional Information

Calories:
255 (10% from fat)
Fat:
2.7g (sat 0.5g,mono 0.7g,poly 1.1g)
Protein:
10g
Carbohydrate:
54.7g
Fiber:
9.5g
Cholesterol:
0.0mg
Iron:
4.7mg
Sodium:
514mg
Calcium:
115mg

Cooking Light, MAY 1996



Quinoa Stuffed Poblano Chiles


Yield

4 servings (serving size: 2 stuffed chile halves)
Ingredients

* 4 (5-inch) poblano chiles
* 1 1/2 cups water
* 3/4 cup uncooked quinoa
* Cooking spray
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped onion
* 2 teaspoons minced seeded jalapeño pepper
* 2 garlic cloves, minced
* 2 tablespoons unsalted pumpkin seed kernels
* 1/2 cup minced green onions
* 1 tablespoon minced fresh or 1 teaspoon dried cilantro
* 1 tablespoon low-sodium soy sauce
* 1 tablespoon lime juice
* 2 cups tomato juice
* 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 350°.

Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.

Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 2 minutes. Add pumpkin seed kernels; saute 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa mixture into each chile half.

Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.
Nutritional Information

Calories:
329 (26% from fat)
Fat:
9.6g (sat 4.3g,mono 2.5g,poly 2.2g)
Protein:
20.4g
Carbohydrate:
47.9g
Fiber:
7g
Cholesterol:
19mg
Iron:
7.4mg
Sodium:
787mg
Calcium:
347mg

Cooking Light, JULY 1996


Central Market's Poblano-Cilantro Pesto



Central Market is headquartered in Austin. You can also find locations in Dallas, Fort Worth, Houston, Plano, and San Antonio. This unique pesto is fabulous served in or as a topping for fajitas or quesadillas.
Yield

Makes 1 3/4 cups
Ingredients

* 4 poblano chile peppers
* 3/4 cup freshly grated Parmesan cheese
* 1/2 cup fresh cilantro
* 1/4 cup chopped walnuts
* 3/4 cup olive oil
* 3 garlic cloves
* 3 tablespoons fresh lime juice
* 1 teaspoon salt

Preparation

Place peppers on an aluminum foil-lined baking sheet.

Broil 5 inches from heat about 5 minutes on each side or until blistered.

Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 1 week.

Southern Living Favorites, Southern Living, APRIL 2004


The Gypsy pepper is a sweet pepper, not unlike a small Bell pepper. Gypsies are yellow at first, gradually turning orange, then red, and they’re never spicy. I like to take Gypsies and slice them very thin into slivers and cook them alone or with onions. When they’re red they roast well over coals, but when they’re yellow I have more success cooking them in a skillet. As they cook, the Gypsies caramelize, and they go well with tacos, eggs, fajitas, potatoes, rice, or beans. Later in the year we will have Gypsies that are multicolored, and then they’re a feast for the eyes even before dinner is made.

NUTRITION NOTES (from The Wellness Encyclopedia of Food and Nutrition, Sheldon Margen, M.D.): Perhaps the most surprising feature of peppers is their nutritiousness: They are excellent sources of many essential nutrients, especially vitamin C - by weight, green bell peppers have twice as much as citrus fruits (red bells have three times as much.) Hot peppers contain even more vitamin C, 357 percent more than an orange. Moreover, red peppers are quite a good source of beta carotene. Red peppers are higher in beta carotene than green peppers: A sweet red pepper provides nearly 11 times as much beta carotene as a sweet green one; hot red peppers contain nearly 14 times as much as their green counterparts. Furthermore, sweet red peppers have one and a half times as much Vitamin C as sweet green peppers; the vitamin C content of red and green hot peppers is the same.

Editorial: Booklet makes it easy for shoppers to support area businesses | The News-Review - NRtoday.com

http://www.nrtoday.com/article/20090722/EDITORIALS/907229987/1022/NONE&parentprofile=1058

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CSA Harvest #8

Good Day Everyone! How wonderful it is today to be enjoying the summer sun and not be sweltering hot! We have been irrigating frequently to make sure our crops stay hydrated. With the tomatoes it is important that we irrigate only after all of the ripe fruit have been picked. If you water while fruit are ripe on the vine the tomatoes will split and need to be eaten on the spot.
Asinete's pride and joy is his corn crop which he has cared for patiently and lovingly for the past three months. It is now over our heads, tasseling and foot long ears filling out. I am not as much as a corn lover as he is. Corn is a very greedy garden plant as it requires lots of water and fertilizer to grow. My favorite crop would have to be basil, eggplants and the heirloom tomatoes. I love seeing all those rich colors of the tomatoes sharing the same cardboard box. Those heirlooms will have to ripen one of these days! This week we have a few sungold cherry tomatoes to add to your CSA share and soon there will be bucket loads of them ready!

We have recruited two friends to provide music for our upcoming farm potluck. The potluck will be on a Sunday as Saturday we need to be at farmer's market. The potluck will be in the afternoon and we hope you can all attend and bring your favorite CSA dish to share! We will let you all know that date as soon as it is confirmed.


Harvest This Week Includes:


Glacier Tomatoes and Sampling of Sungold Tomatoes

Basil

Summer Squash

Royal Burgundy Beans

Red Sails Lettuce/ Flashy Trouts Back Lettuce

Garlic

Norkotah Russet Potatoes

Dill

Red Zeppelin and Yellow Sweet Onions



For Onions please store on your kitchen counter. They will keep better at room temp. A plastic bag will trap moisture and cause them to mold quickly. We have onions coming out of our ears so hopefully you are keeping up with using them!


Old Fashioned Onion Rings~ one of my best friends from college who ate extremely healthy said he had never tried fried food before he met me! This one's for you Zacarias! :)

INGREDIENTS (Nutrition)

* 1 large onion, cut into 1/4 inch slices
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 egg
* 1 cup milk, or as needed
* 3/4 cup dry bread crumbs
* seasoned salt to taste
* 1 quart oil for frying, or as needed

DIRECTIONS

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.


Grilled Whole Onions

Ingredients:

* 1 large whole sweet onion for each person
* large bowl of cold water
* butter
* hot pepper sauce
* Worcestershire sauce
* salt and pepper

Preparation:
Put the unpeeled onions into the bowl of water and place a plate on top so they will stay submerged. Soak for 30 minutes. This will help prevent burning on the grill. Drain well and place the onions on a hot grill. Cook for 20 to 30 minutes, depending on the size of the onions, or until tender enough to pierce with a fork. Turn and rotate onions several times while cooking. The onion will slip out of the outer charred skin easily. Serve with butter, hot sauce, Worcestershire sauce, and salt and pepper.


Royal Burgundy Bush Beans~ ~ I love seeing these purple beauties mixed in with the green beans! If you would like for them to retain their color then they need to be eaten raw for as soon as you cook them they turn green. They taste just like green beans and can be used exactly the same. Here are some recipe ideas to help you out:


Raw Purple Bean Salad (so you can enjoy that beautiful color and get the most nutrients too!)

Serves 2 or 4 people

1 pound of Green beans washed and cut
1/4 cup sesame oil
2 Tablespoons of Tamari or Bragg's Liquid Aminos
1/4 Teaspoon of Chili Flakes
1 Teaspoon of Liquid Sweetner (agave, maple syrup, etc.)
1 Teaspoon of Sesame Seeds


Essentially you are making a sesame soy vinegrette and tossing the washed and cut green beans in it. Let this mixture sit and marinate for a few hours in the fridge the extra time it takes to sit is worth it.



Enjoy!!

Community Supported Agriculture program becomes more popular | The News-Review - NRtoday.com

http://www.nrtoday.com/article/20090715/NEWS/907159982/1063/NEWS&ParentProfile=1055

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CSA Harvest #7

Good day everyone!! I'm actually cheating today and getting a head start on the newsletter so I can spend the cooler hours of evening outside planting and harvesting for our 7th harvest!! Asinete and I are amazed that already 7 weeks have flown by! The CSA seems a bit more effortless this year and much more bountiful than last year. We are definitely learning how to streamline our efforts although farming could never be considered "easy money!"
Perhaps some of you saw the article in last Sunday's paper in the business section about our local CSA programs. You may have seen a photo of me digging potatoes. We received much needed help in our potato harvest from neighborhood kids who needed to fulfill community service hours... (do any of you have kids who need these hours too?? send 'em our way and we'll make a farmer out of them if even for an afternoon!) Our Yukon gold and Norkotah russet potatoes are now carefully stacked in boxes in our basement where it is dark and stays cool all summer.
The vacant space left by our potatoes will be planted in buckwheat today as a cover crop. Buckwheat is a great summer cover crop as it grows quickly and its large leaves help to shade out competing weeds. In 4 weeks we will till this cover crop under and use the enriched soil as a fine seedbed to start our fall crops.

Enjoy this week's harvest of lettuce as we will not have as much during the worst heat of summer. Lettuce cannot tolerate constant hot weather and even young plants will immediately bolt (go to seed) and taste bitter. You will be be able to enjoy more lettuce later in the season.

Keep your ears open for our annual potluck/farm day! We are still trying to settle on a date.


Enjoy your CSA share!


This Week's Harvest Contains:

Walla Walla and Red Mercury Onions

Genovese Basil

Glacier Tomato

Summer Squash Medley

Dill

Cilantro

Head Lettuce (Red Sails/Red Oakleaf/Speckled Trouts Back Romaine)

French Fingerling Potatoes (my favorite! beautiful inside!)

Beets

Scarlet Nantes Carrots

Musick Hardneck Garlic


Roasted Fingerling Potatoes

If you want a little spice, sprinkle these potatoes with a Cajun seasoning before roasting. Serve roasted fingerling potatoes with just about any main dish, along with a side vegetable or tossed salad.
INGREDIENTS:

* 2 pounds fingerling potatoes
* 5 cloves garlic, crushed and finely minced
* 3 tablespoons olive oil
* 2 teaspoons lemon juice
* 1/2 teaspoon dried leaf thyme
* Sea salt and freshly ground black pepper
* Cajun seasoning, optional

PREPARATION:
Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray.

Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender.
Serves 4.

Orange and Beet Salad Recipe


Ingredients

1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small small knife and sliced
Bed of Mixed Lettuce Greens
Several thin slices of red onion
optional 1/4 cup chopped walnuts

dressing
In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste
Method

1 Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.

2 Compose individual salad plates with lettuce leaves, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.

Serves 4.


Mango & Cilantro Salsa
Servings: 8

Ingredients: 2 ripe mangoes, peeled, diced
1/2 red onion, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons olive oil
salt and pepper to taste
Instructions:

Makes about 2 Cups

Combine and let sit 30 minutes at room temperature before serving. May be prepared ahead and refrigerated for one day.

2009 Garlic Harvest!

Here are photos of our garlic that we were so worried we may have lost to rot.. and 97% of them were beautiful! We had the wonderful helping hands of our visiting friends Clara and her husband Steve... they were much needed help in the garlic harvest! Farm work was traded for cool dunks in the river when it got too hot! The garlic will "cure" in the dark well ventilated barn until it is thoroughly dried. This garlic is all hardneck varieties.. they are a more gourmet variety with a richer, more complex taste but they do not store as well as the soft neck garlic. We will try to grow some softneck variety for next year so we can sell braided garlic at farmers market! Also in the next few weeks we will be selling produce directly from the farm for people who come by. We will pick to order... please let your friends know!

Thank you!

Your friendly Big Lick Farmers
Asinete and Suzie :)

CSA Harvest #6

Good day everyone~ hmm it seems as though North Korea may have disabled our blog too as I can't seem to get any photos to post themselves here (and I have some really great ones too!) I will make this CSA newsletter a bit short as it is nearing midnight and this farmer's eyes are trying to stay open.

In farm news we are busy busy busy... for some reason it seems like this is our busiest time of the year right now. The garlic has all been pulled, tied, and is hanging from the rafters of our neighbors barn. Friends who come to visit are immediately put to work (and I wonder where all my friends went!) and still we can't seem to get caught up. I always try to remember what my Mexican~American friends said when they helped me to farm in California "paso a paso Susana" or "step by step". It is hard not to stress out but I try and remember those words when I find myself antsy and lacking patience!

Please enjoy the fruits of our labor as well as the Think Local Guide which you will all receive in your CSA share. This guide is the culminated effort of all of us at Think Local Umpqua (especially CSA member Lily Brislen!!!) ... please consult it when making your shopping decisions!


Thank you!

Suzie, Asinete, M.A, Violet, Robin


Your CSA Share This Week Contains:

Cilantro

Dill

Walla Walla and Mercury Red Onions

Garlic

Yukon Gold Potatoes

Carrots

Rainbow Chard OR Collard Greens

Summer Squash Medley



Cilantro and Lemon Hummus

Cilantro - you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist.

Not a fan of cilantro? Try one of these other hummus recipes.
Prep Time: 10 minutes
Ingredients:

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon cilantro, finely chopped
* x

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


Hooray for Dill!!
Dill Cooking Tips and Hints
• The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavor. If you must use dried, use generously.

• 1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.

• 1/2 ounce fresh dill yields about 1/2 cup leaves.

• The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma.

• Conversely, heating brings out the aroma and flavor of dill seed, which is why recipes commonly call for the seed to be toasted in a hot frypan before using.

• For general pickling: Add 1-1/2 teaspoons dill seed per 1 quart of pickling liquid.

• Dill seeds taste like a mild version of caraway and can be substituted for caraway in breads on a one to one ratio.

• Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.

• Dillweed pairs particularly well with all types of seafoods. It is also good with dips, spreads, soups, sour cream, cream cheese, poultry, dressings, potato salad, omelets, breads, lamb, meats, and many vegetables.




Roasted Potato Recipe (using Yukon Golds) – preheat oven to 450 degrees Fahrenheit
Serves 4-6

1 – 1 ½ dozen small creamers scrubbed clean
¼ cup Safflower oil (we use safflower oil because
½ teaspoon sea salt
3 cloves garlic minced
1 teaspoon crushed rosemary (optional)

Prick creamers all over lightly with a fork. If some are larger than others, cut to achieve a uniform size. Place in a gallon size freezer bag. Pour the remaining ingredients into the bag; seal bag and using your hands work the ingredients all around the potatoes until they are completely and thoroughly coated.

Pour potatoes onto a large baking sheet (we use an air bake pizza pan with the holes in it) and place in oven. Roast for approximately 15-20 minutes. When the fork slides gently into potatoes with little effort your roasted potato recipe is done.




Thank you!!!!

CSA Harvest #5

Hi Farm Friends! We wanted to share our awesome new farm sign that now makes our farm official! The sign maker extraordinaire is our CSA member Jeff. We love it and now you will all be able to find us easier! Thank you Jeff!!

In other farm news it is official that the broccoli and cauliflower are done. We may have one more week of cabbage besides this one and we will be scavenging for the remaining snow peas tomorrow. Our summer squash have itty bitty squash on them.. too small now but hopefully for next week perfect. Bush beans are coming on well with several different varieties (purple, green, French fillet, and Romano pole beans) also next week we should have our early tomatoes in the CSA share!

Don't forget to pick up extra things you may need for your 4th of July celebration at the farmers market on Saturday! Happy Independence Weekend!


CSA Harvest #5

Basil
Cabbage
Carrots
Musik Hardneck Garlic
Norkotah Russet new potatoes
Walla Walla and Red Mercury Onions
Red Sails Head Lettuce




Suzie's Garlic Pesto

In a food processor process two cloves garlic, basil leaves from your CSA share, 1/2 handful of walnuts or pine nuts, a small chunk of parmesan cheese and a quick squirt of good olive oil (the more you add will keep the basil leaves from turning black). Process until smooth. Use as a spread on sandwich, as a topping for pasta or even in omellett. Pesto is my favorite part of summer! Beware of the garlic breath!! :)



Easy Coleslaw
Here's a basic coleslaw with a tangy mayonnaise dressing, and it's a great choice for summer meals. Serve this coleslaw with barbecue or sandwiches.

Ingredients:

• 6 cups shredded cabbage
• 1 carrot, shredded
• 2/3 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons vegetable oil
• 2 1/2 tablespoons sugar, or to taste
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt, or to taste

Preparation:

Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.
Serves 6.



Russet Norkotah Potato
The Russet Norkotah is a relatively new potato. During the past decade, it's become popular and has helped provide a year-round supply of freshly harvested potatoes. Features
The Norkotah is similar to Burbank. It is versatile and flavorful in a variety of common uses. The Russet Norkotah is ideal for bakers because of its "eye appeal. The norkotah can be baked, fried and mashed.


Russet Potato Pancakes

Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
3 russet potatoes -- peeled, coarsely shredded
1/4 cup flour
1/4 cup milk
1 egg
2 green onions -- finely chopped
3/4 teaspoon salt
1/4 teaspoon nutmeg
fresh ground black pepper -- to taste
3 tablespoons unsalted butter
3 tablespoons vegetable oil

In a large bowl combine all the ingredients, except the butter and oil, and mix well.

Heat butter and oil, over medium heat, in a skillet. Add 1/4 cup potato mixture for each pancake. Flatten with a fork or spatula into a 3" round.

Cook until potatoes are tender and browned, about 4 - 5 minutes per side.

As liquid accumulates in the bowl, stir then drain off excess. Keep cooked pancakes warm in a 200 degree F oven while you cook the remaining pancakes. Excellent when cheddar cheese is grated onto the tops!

This recipe from CDKitchen for Russet Potato Pancakes serves/makes 4

See you next week!!

Suzie, Asinete, M.A and Jeanne :)