WEEK FOUR THERE’S SO MUCH MORE!
Your box has: lettuce heads, basil, lettuce mix, carrots, collards, kale, bok choi, napa cabbage, garlic, and summer squash or broccoli.
PESTO is the besto!!
¾ cup good olive oil
1 garlic clove
1 tablespoon pine nuts or walnuts or what have you
¼ teaspoon salt
1/3 cup freshly grated Parmesan
4 cups fresh basil leaves
Place all ingredients except the basil into blender or food processor. Blend until smooth. Then add basil a handful at a time, blending until the pesto is relatively smooth. Store in refrigerator in a small jar with a wide mouth and a screw-top lid with plastic wrap pressed down onto surface to prevent browning. To serve, toss several tablespoons with hot pasta or risotto, spread over pizza, use to flavor sauces, top potatoes, or fill omelets.
There are lots and lots of ways to make pesto, this is one of them.
FARM LIFE
Hope you all are doing well. Brian and I have been keeping busy out in the field. There is always more to be planted, more to be weeded, more to be harvested, and more to gossip. We are now officially in full swing market season and are present at the Sebastopol Market on Sunday mornings and the Occidental Market on Friday evenings. We tried to be a part of the Petaluma Market on Wednesday but realized we were becoming walking zombies and so had to take a step back.
The fields are looking great. We are harvesting the garlic today, which is going to take a while. But that’s good, because it means we will all be eating lots of garlic! After harvesting we have to sort the garlic, saving some for seed, some for the CSA and market, and some for the household. All in all we are happy with our garlic crop and even grew a row without irrigation, which is also known as dry-farming. As you know, we also do this with some of our tomatoes and potatoes. Dry-farming leads to more of a condensed, intense flavor. It also helps us save water. The tomatoes are going to take a bit more time but they’re on their way.
Thanks everybody and please help yourself to the flowers out in the fields. If you have any questions on which flowers to harvest, or how to cut them, please let us know.