-Just a note to half share members about their green beans this week: We had to harvest them on this past Friday, and keep them in the walk in cooler until today because there were ready to be picked on Friday and would not hold in the field over the weekend. If we had waited they would have gotten too big. I wanted to hold them for you all, but just keep in mind that they may not last as long as normal, so try to eat them by the end of this week or weekend.
-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
-Crazy how fast the year seems to be winding down, three more weeks of deliveries! GOOD TIME TO REMEMBER TO RETURN YOU BOXES, WE CAN REUSE THOSE WAX BOXES EACH WEEK SO IF YOU HAVE THEM STORING UP IN YOUR GARAGE, BRING EM BACK!
Hope you all had a nice week! I love to hear any and all feedback! Elise.
|Basil 1/4 lb. $2.50
Tomatoes! 4 lbs. $10.00
Sungold Cherry Toms 1 pint $3.00
Onions 1 lb. $3.00
Japanese Eggplant 1 lb. $3.00
Colored Bell Peppers 1 lb. $4.00
Butternut Squash 1-2 lbs. $3.00
|Tomatoes 3 lbs. $7.50
Summer Squash 3/4 lb. $1.80
Butternut Squash 1lb. $2.00
Onions 2/3 lb. $2.00
Green Beans 1/2 lb. $2.00
Basil 1/8 lb. $1.25