BASIL: keep it in the bag in the hydrator drawer and pick off the leaves for use as you want it. OR, you can make pesto out of it, which is always a treat. You can feeze pesto in ziplock bags, or put it in ice cube trays to freeze individual serving sizes to use over winter. Here is a simple pesto recipe:
3/4 cup extra virgin olive oil
1 garlic clove
1 tablespoon pine nuts
1/4 teaspoon salt
1/3 cup parmesan
4 cups fresh basil leaves
Place all ingredients except basil in a blender or food processor. Blend until smooth, then add the basil. Blend until smooth. Ta-da!
-mix with cold or hot pasta
-use as a sauce for fish or meat
-top a baked potato or omelette
-use to flavor pizza or tomato sauce
So, tomatoes are back! And yummy. Summer squash is picking up and we should have this for the next couple of weeks. We have another planting of watermelons and cantaloupe in the ground also, lets hope they keep looking as good as they do now, and we may have them in about three weeks in the shares. We have been battling Voles for our watermelons for the past two years. The tunnel into the patch and eat a big bite out of each one right before they are ripe. So far this planting is okay, but I did just see a Vole hole this morning. I think next year we are going to trellis the melons to get them off the ground, since we like to grow smaller varieties this should be feasable. We may beat the Voles after all!!
Hope you all had a nice week! I love to hear any and all feedback! Elise.
|Basil 1/4 lb. $2.50
Tomatoes! 5 lbs. $12.50
Sungold Cherry Toms 1 pint $3.00
Summer Squash 2 lbs. $5.00
Potatoes 3 lbs. $6.00
|Potatoes 2 lbs. $4.00
Sungolds 1 pint $3.00
Tomatoes 3 lbs. $7.50
Summer Squash 1 lb. $2.50