CSA Harvest #6

Happy Sunny Day! It looks like we might get a summer after all! The image of the green tomatoes I posted last week has changed.. those green, hard as rock balls have started to turn orange and then red! We are pretty confident we have the first ripe tomatoes on our block! Unfortunately there are not enough ripe ones for this week's harvest but with the summer weather here to stay they should find their way into your baskets and stomachs next week!

In other news with the help of many friends we have expanded our greenhouse space. While greenhouse space isn't at a premium this time of year when most crops are seeded directly in the garden in early Spring we are hard pressed to find enough extra inches left unoccupied in our current greenhouse. A friend of ours had a unused fiberglass greenhouse they wanted to find a home for and they knew Big Lick could put it to good use! Of course today we find ourselves a bit itchy.. like we've been installing insulation.. but that little greenhouse will be a warm safe haven for the tender seedlings of spring... we will post pics of it in the next few days..

We have some wonderful news that we're sure you're all going to love and that is that the snow peas are finished! Yes today we did the last harvest of the year and then we came at the tender vines with knives cutting the plants right at the soil level. Peas are a legume (like beans) and they actually take nitrogen from the air and store it in their roots on small nodules. We wanted to be sure the roots of the peas stayed in the soil so they can fertilize the next crops going in.

Also happening at the farm this week is the great garlic pull of 2010~! Garlic cloves that we planted in late October are now ready to be pulled out of the ground, bundled and hung to dry in the storage shed. We have lots of garlic for you in the weeks ahead and some to enjoy today.

We have heard from some of you who will be attending the farm tour on Sat July 17th at 3pm and 5pm.. we hope more of you decide to join us! Please rsvp to our email address to we can plan for your visit! For those of you who have replied we will send out email directions in the upcoming days!

Enjoy this week's harvest!

Suzie, Asinete, MA, Violet and Sally!

Harvest This Week Includes:

Hardneck Garlic (a more pungent garlic with large, easy to peel cloves)

Genovese Basil

Bull's Blood Beets

Cauliflower OR Broccoli (last of these 2 crops for awhile)

Cabbage (Chinese or standard green)

Snow peas (rejoice! the last of 'em!)

Cilantro

Baby Hakurei Turnips

Black Seeded Simpson Leaf Lettuce

Strawberries (we hope enough for all.. we have to wait and see!)

How to Use it and Store it!!

Basil... ahh the essential summer food and one of our favorites! Basil deteriorates quickly so please use asap.. to keep fresh in the meantime wrap leaves in a lightly damp (not wet) towel and refrigerate.. basil does not like to get wet! Fresh leaves freeze well.. place in plastic zip lock bag, remove air, seal and freeze... fresh pesto freezes well too!

Basil in believed to have originated in India where it was viewed as a holy plant and was grown around temples and shrines. A "good Hindu" was supposed to leave this life with a basil leaf on the chest to aid in passage to the next.

Easy Pesto! (please adjust recipe according to how much basil you receive!)
3/4 cup olive oil
1 garlic clove
1 TBSP pine nuts, walnuts or even macadamia nut pieces
1/4 tsp salt
1/3 cup freshly grated Parmesan cheese
4 cups fresh basil leaves

Place all ingredients except for basil leaves in a blender or food processor. Blend until smooth, then add basil a handful at a time, blending until all the basil is incorporated and pesto is smooth. yummy! use as a topping on pizza, on toast, on eggs on pasta.. pesto is good almost anywhere! Pesto can be frozen.



Double Tomato Bruchetta

Ingredients

* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.


Cabbage Ideas

If you received the Chinese cabbage in your basket today here are some ideas about how to use it:

Chinese Cabbage is also known as Napa Cabbage.. they thrive in cooler weather and so are usually only avail early summer and fall. Store your Chinese cabbage in the crisper drawer of your fridge.. also leave outer leaves on until ready to use.. the outer leaves will keep the more tender leaves inside fresh.

Cooking Tips:

chop raw Chinese cabbage into green salads

substitute Chinese cabbage in traditional coleslaw

For an Asian styled salad, toss chopped cabbage with grated carrot, chopped green onion, toasted sesame oil, rice vinegar and soy sauce.


Napa Cabbage Salad
* 1 medium head cabbage, shredded
* 1 bunch green onions, chopped
* 2 (3 ounce) packages chicken flavored ramen noodles
* 4 ounces slivered almonds, toasted
* 1/2 cup olive oil
* 2 tablespoons white sugar
* 3 tablespoons distilled white vinegar

Directions

1. In a large bowl, combine the cabbage, green onions, noodles and almonds.
2. Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.

Best way to use Beets for all those beet haters out there!

Beet Brownies! Divine!!

You need:

* 3 oz (90 g) Dark chocolate
* 3.5 oz (100 g) flour
* 3.5 oz (100 g) almond powder
* 3 oz (90 g) sugar
* 3 oz (90 g) butter (soft)
* 4 eggs
* 7 oz (200 g) shredded raw red beetroot
* Vanilla extract
* Confectioner sugar and cocoa for decoration

Steps

* Start by peeling and shredding the beets. Set aside
* Melt the chocolate in a double boiler.
* Mix together (using a food processor the butter with the eggs, then add the sugar.
* Mix until lighter, then add the chocolate, flour, almond powder, the beets and the vanilla extract, and mix well.
* Butter a small baking pan and placed greased parchment paper at the bottom)
* Pour the preparation in it and bake in the oven for about 30 mns in a preheated oven, 350 F (180 C)

Note: Your brownies are cooked once the blade of a knife comes out dry after you insert the blade in the cake

The trick to making these disappear? Just don't tell your kids that there are beets in them!


I would add more recipes but here it is 11:40 pm and falling asleep again in front of computer... hot day tomorrow!