Now is the time to stock up on fresh Basil. If you like pesto, check out the recipe below. Pesto freezes well, just fill an ice cube tray with freshly made pesto, freeze, then pop out the pesto cubes and put them into a sealed freezer bag and place in your freezer for later use. It is easy to pull out a frozen cube anytime you want to make a quick pasta dish.
Our Lacinato Kale is nice and healthy. For some reason, the aphids avoided the Lacinato Kale this year and went after the curly Siberian Kale we grow instead. Lacinato Kale grows two to three feet tall and has dark blue-green leaves with an “embossed texture”. The Lacinato variety is sometimes called “Dinosaur Kale” because its bumpy leaves resemble what dinosaur skin looked like. Lacinato Kale dates to the 18th century in Italy. Its taste is described as slightly sweeter and more delicate than curly kale. Like most other kale varieties, it is usually blanched first, and then sautéed with other flavorful ingredients like garlic, onions, olive oil, lemon juice/zest, anchovies, soy sauce. It is commonly used in pastas and soups, but can also be eaten raw in a salad. Try the salad recipe below which uses a warm garlic and raisin vinaigrette dressing.
Also Currently Available-
Green Beans: $2.50/lb. Picked some to sell for Thursday August 2nd. Snap beans are an item that we can’t grow enough of and sell out quickly. We are currently picking from our second planting of green beans, every four-five days. We have a row of yellow wax beans that will come on in about three weeks, then a final row of green snap beans will be ready for harvest in September.
‘Persian’ Cucumbers: Large- 2 for $1.00, Small- $2.00/lb.
Pickling Cucumbers: Currently taking orders for the medium size (4″-5″ for $1.50/lb.) We are five weeks out on the small size (2″-4″ for $2.00/lb.) and are not taking order for the small picklers until we get caught up. We plan to harvest pickling cucumbers through September.
Summer Squash including green, yellow and round Zucchini: 85¢/lb.
Patty Pan Summer Squash: $1.50/lb.
Bunch Beets: $2.75
Bunch Carrots: $2.50
Garlic ‘Chesnok Red’ and ‘Early Italian’: $7.00/lb.
Fresh Herbs: Oregano, Marjoram, Sage, Tarragon, Rosemary, Chives – all $1.50/bunch
Grape Leaves: 15¢/each. Cut on demand.
Cut Flower Bouquets starting at $3.75
Tomatoes are just starting to ripen. We have two rows of canning tomatoes this year, and two rows of slicing and cherry tomatoes. Varieties include ‘Cherokee Purple’, ‘Elephant Heart’, ‘Italian Heirloom’, and ‘Yellow Pear’.
We’re picking a few ‘Black Beauty’ eggplant, more will come on in the weeks to follow, including the ‘Early Long Purple’ Japanese variety.
We’re also picking a few chile peppers (Jalapeño, Cayenne) and green bell peppers, more to follow… including a sweet red pimento chile pepper that we are excited about.
RECIPE : Classic Pesto
from Bon Appétit, August 2004
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
- 4 cups Fresh Basil leaves (from about 3 large bunches)
- 1/2 cup Olive oil
- 1/3 cup Pine nuts
- 2 Garlic cloves
- 1/4 cup Freshly grated Parmesan cheese
- 1/4 cup Freshly grated Pecorino Sardo or Parmesan cheese
- 1 tsp Coarse kosher salt
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.) Makes 1 cup.
RECIPE : Lacinato Kale Salad with Almonds and Warm Garlic-Raisin Vinaigrette
from Marissa’s blog, ‘Pinch and Swirl’, July 2018
- 1 bunch Lacinato Kale sliced to very thin ribbons (chiffonade)
- fine sea salt
- 1/4 cup extra virgin olive oil
- 4 cloves garlic coarsely chopped
- 1/3 cup golden raisins
- juice and zest of half a lemon
- salt and freshly ground black pepper
- 1/3 cup coarsely chopped toasted almonds
- several shavings of good quality Parmesan cheese
Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture – just a minute or two. Set aside. Heat a skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic and fragrant and softened, but not browned. Adjust the heat as necessary. Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine. Remove from heat; add salt and freshly ground black pepper to taste. Drizzle warm vinaigrette evenly over kale; toss to coat. Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serves 4 as a side dish.
Until next time, -peace-