This is the week for beans and basil, both doing well and yielding bounties. We spent a few hours yesterday morning harvesting beans, which was a pretty easy task since each bush was fully loaded with them. We harvested about 260 pounds in total, which is why you have received a nice hefty bag of them this week. Don’t fret though, they will stay fresh for a good week or two giving you lots of time to think of creative ways to use them.
Tomatoes you ask? Next week regular shares, we promise. We didn’t quite have enough this week for everyone, yet we are having a strong start with pretty and tasty tomatoes. Eggplant will follow in two weeks time, as well as potatoes.
Last week we mowed down and incorporated into the soil with a disc the remaining crop debris from our spring plantings. Almost half of the farm’s production area disappeared in one day, leaving us plenty of room for soil feeding summer cover crops. Part of why May is such a busy month, aside from harvesting strawberries, is that we have both spring and summer crops in the field at the same time, a good four acres for us to manage at once. Now with the onset of heat and the passing of spring crops, we are down to managing two again for the next month and a half. Starting the first of August we begin to plant fall crops, increasing our growing area once again. For now, we will set into a nice routine of harvesting cucumbers and squash every morning and tomatoes twice a week.
We have plans to harvest our large onion planting this week and set them to cure for a couple of weeks. This allows them to acquire a nice papery outside skin for storage. We harvested our garlic crop about a week ago and laid them out to cure as well, here is a picture:
That’s all for now, let us know if you have any questions, feedback or concerns, we love to hear from you!
Elise, Beth, Trish, Shelley and Soliz
Recipes and Veggie Information!
Green Beans with Lemon and Garlic
Recipe courtesy of Patrick and Gina Neely
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Recipe courtesy of Food Network Kitchen
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Cucumber SaladToss 3 thinly sliced cucumbers with 1 tablespoon salt in a bowl. Chill 1 hour, then drain and pat dry. Meanwhile, soak 3 tablespoons minced onion in cold water 15 minutes; drain. Mix 1 1/2 cups sour cream and 1 1/2 teaspoons sugar in a large bowl, then stir in the cucumbers, onion and some black pepper.
Green Beans 1.5 lb.
Green Beans 2 lb.