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 :)