- amy7580
2023 CSA Week 8
For biweekly shares, it's B group week.
What's new this week:
Green beans from Detweiler Farm
Tomatoes from Detweiler Farm (only 15 lb!)
Garlic from Detweiler Farm
Pickling cukes from Detweiler Farm
Watercress from Harmony Grove Farm
Pasta from Vera Pasta is restocked
I heard a rumor that one of our farmers may have more tomatoes, so check back if Detweiler Farm tomatoes are sold out before you order.
Moose Family Farm is on vacation this week, so none of their chicken or beef is available except for ground beef.
I really don't have any farm news to share this week. Your farmers are all busy farming and not updating us with what's going on :)
All about basil
Did you know that you should NOT refrigerate basil? Basil is very sensitive to cold; it will turn black. Instead, strip the lower leaves off the stems and place stems in a glass of water on the kitchen counter like a flower. To prep: Mince well. Add to butter, cream cheese, or your favorite pasta sauce. Make a batch of pesto with pine nuts, Parmesan, olive oil, salt, and garlic. To dehydrate: Remove leaves from stem and place on a piece of paper towel on a glass plate. Cover with another piece of paper towel. Microwave plate on high for 1 minute. Leaves will be dry. Crinkle them with your finger and place them in a dry container, such as a Mason jar with a lid. To freeze: Basil does not freeze well. Instead, make a batch of pesto and freeze it flat in Ziplock bags.
Basil Pesto
Adapted from Simply Recipes (www.simplyrecipes.com)
Total time ~15 minutes
Makes ~1 cup
This is a staple to make and have in your freezer this winter! Ingredients:
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach if you don’t have enough basil)
½ cup freshly grated Romano or Parmesan cheese (about 2 ounces)
½ cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 cloves garlic, minced
¼ tsp salt, or more to taste
1/8 tsp freshly ground black pepper, or more to taste
Directions: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor. Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread. I also love basil on scrambled eggs or omelet.
Recipes
Lots of cucumber recipes on our Pinterest board
Green Bean Salad with Greek Olives and Feta
Until next week...