Hello my peeps!
I hope the last two weeks have been great for you guys. We kind of over did it on your starting baskets but we were just so excited about the fall shares we couldn’t help ourselves! So what you all are getting is:
- Tomatoes (heirlooms and reds)
- Bell pepper
- Gypsy pepper
- Garden salsa pepper
- Green beans
- Chinese noodle beans (about 1 foot long)
- Summer squash (3 different types)
- Pearlet onions
- Cherry tomatoes
- Potted cilantro
We know a lot of you have been asking when we will have cilantro again, so we thought we would surprise you with your own little plant that you can cut back now and use, then plant and have more later. Well until it freeze anyway.
SHARES ARE READY!
This is our last week of our Summer Shares and you all have been so fantastic that we kind of over did it on your baskets this week. We want to thank you for your support and great feedback. We love to hear what you love and don’t love so we can continually make the baskets even better than before. Also there will be a 2 week intermission till the Fall shares start, just to lets the garden regenerate and get new things planted. Thank you all again we love seeing you guys every week.
- Peppers (assorted hot/sweet)
- Torpedo onion
- Peaches slightly under ripe so let sit for a day or two
- Asian pears
Mystery items (not enough to go around for everyone)
It’s to hot to want to cook anything, so we were scouring cook books trying to find something that is in your basket that wont require much cooking or effort. We came up with mini stuffed bells
what you will need:
- mini bells (tops cut off and insides scooped out
- cream cheese
- hard cheese (brie, blue cheese, fresh Parmesan, etc)
- herb of your choice finely chopped ( I would recommend something along the lines of chives or thyme or rosemary)
mix together cream cheese, finely grated hard cheese, and herb(s) into a small mixing bowl to the ratio that suits you.
fill an icing bag or a Ziploc (with a small corner cut off) with the cream cheese mixture and fill the peppers almost to the top. Run a skewer through the sides of all the peppers so they will sit up right, and place on the BBQ. Roast until desired done-ness. don’t let them burn. throw on some pounded chicken with your favorite seasoning and ta-da you have dinner ready with not much effort.
Or if you would rather, cut up peaches toss them on the grill with some red onion ring/slices then put everything on a green salad including the peppers, with some walnuts.
you’re welcome, two dinners on one post.
BASKETS ARE READY!
Hello my peeps! What a hot day it has been so far. Got up to start picking at 7 and thought I had accidentally slept in till noon because it was so hot and humid out (not really but it makes a good story). So I have a request from you, with it being so hot out I want to try my hand at making Popsicle but with fruit or other things that aren’t 100% sugar and was wondering if you had or knew of any recipes that are totally amazing……… and a very picky toddler will love. Your feed back would be great and much appreciated.
We have a very different basket for you this week, of course there is the summer staples like squash, tomatoes, bell pepper and stuffing peppers, beans,and cucumbers. but we also have lots of new things like spaghetti squash, grapes, apples, potatoes, and an organic lemon! I’m pretty sure I forgot to list something so we will call it a surprise something in the basket too.
Also there is extra stuff that you can either grab one big thing, like a giant zucchini for bread or a bag of little thing like okra or eggplant. there are other options as well.
Hello my friends, I hope everyone is doing great this week. We have been busy getting seed started for fall gardens, and or course trying to keep up with the summer garden that in right now, it’s just so darn hot its hard to want to be outside.
Anyways…. baskets are ready to pick up early today, YAY! It’s quite a pretty basket this week with lots of colors and some new things for you to try like tomatillos and watercress. Which brings us to what is in the basket
- Green Beans
- Cherry tomatoes
- Scallions (green onions)
- Walla Walla onion
- Bell pepper
- Fresh basil REQUEST ONLY if you want it. (used in this weeks recipe)
We hope you all have a fantastic weekend and stay cool.
You’ve probably made gazpacho before, but you will want to give this one a try, and it’s perfect and fast for those summer back porch lunches or dinners!
2 garlic cloves
10 husked tomatillos
1 avacodo peeled and pitted
2 T lime juice
2 T champagne vinegar
2 T chopped fresh basil
1 lime cut into wedges
With a food processor running drop garlic and jalapeño in to mince. Turn off processor, add tomatillos and process to chop and combine. Add avocado, lime juice and vinegar, then process until smooth. Add basil and pulse to mince. I like to see the basil flecks, but you can blend till smooth. Season with salt and pepper and top with chopped scallions and wedge of lime. We also sprinkle with a few watercress leaves.
*Note~ This weeks shares will have tomatillos, jalapeño, and scallions to help you prep this dish! Basil only on request this week. We have some nice cress ready in the greenhouse we will toss in a small bag as well!
When you’ve got fresh heirloom tomatoes fresh off the vine and bursting with summer time goodness, there isn’t much needed to improves them.
- 3 lbs assorted meaty heirloom tomatoes, cored
- 12 oz farfalle pasta
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/4 teaspoon hot pepper flakes
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons chopped chives
- 1 1/2 teaspoons salt
- 1 teaspoon grated orange zest
Set up a large bowl of ice water.
Bring a large pot of water to a boil. Add the tomatoes, a few at a time, and cook for 10 seconds until the skins loosen. Scoop them out with a slotted spoon and transfer to the ice water. (let the pot of water stay at a boil) Peel the tomatoes, halve them, and squeeze juice and seeds through a fine-mesh sieve set over a bowl. discard the seeds. Coarsely chop the tomatoes and add them (and any juices) to a bowl.
Salt the boiling water, add the pasta to the pot, and cook according to package directions, drain.
Meanwhile, in a small skillet, heat the oil, garlic, and hot pepper flakes over medium-low heat until the garlic is tender, about 5 minutes. Whisk the oil mixture into the tomatoes until well combined. Add the pasta, parsley, basil, chives, salt, and orange zest and toss again. Adjust salt if necessary.
Baskets are ready for pick up now if anyone would like to pick up early. And its a very heavy baskets this week too.
What we have for you and your creative kitchens….
- summer squash
- shallots (gourmet onion great for saute)
- sausuma plums
- large assortment of tomatoes( heirloom and reds)
- peppers (assorted)
- red onion
- other misc veggies
- apricots (I promise this is the last week of them)
One quick idea that’s great for an appetizer is using one of your heirloom tomatoes and basil to make a beautiful, colorful, caprees salad or Pico De Gallo or a salsa
What you will need:
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 1 pint strawberries with the stems
In a heavy-bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk, whisking to combine, and set the pan over medium heat. Bring to a boil, stirring constantly with a wooden spoon, and cook until the pudding thickens, 2-3 minutes. Turn off the heat and stir in the butter and vanilla.
ladle the pudding into four 4-oz ramekins or small bowls and let cool.
serve warm, at room temperature, or chilled, passing the strawberries around for dipping.
sometimes the classics are best
What you will need
- 3 skinless boneless chicken breast, about 1lb
- 3/4 cup olive oil plus 2 tablespoons
- kosher salt and fresh ground pepper
- 6 assorted beets, about 4 lbs trimmed, peeled, and quartered
- 3 shallots, unpeeled, trimmed and halved
- 1 large clove of garlic unpeeled
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 10 cups mixed greens
- 1/4 cup fresh tarragon leaves
- 1 apple, cored and chopped
- 1/4 cup slivered blanched almonds, toasted
preheat the oven to 375*F
Place chicken breast on one half of a baking sheet lined with aluminum foil. Drizzle with 1 Tablespoon of the olive oil, season with salt and pepper, and toss to coat. place the beets, shallots, and garlic on a piece of aluminum foil and drizzle with the remaining 1 tablespoon of olive oil.wrap loosely in the foil and place on the baking sheet. Roast until the chicken is opaque throughout, about 25 minutes. Transfer the chicken to a cutting board to cool and return the baking sheet to the oven. Continue roasting until the beets are fork-tender and the shallots are very soft, about 45 minutes. Remove from the oven and let cool.
When cool enough to handle, shred the chicken and set aside.
To make the vinaigrette, combine the balsamic vinegar and mustard in a blender.
Squeeze in the roasted garlic and add the shallots, discarding the skins. Blend until well combined, about 20 seconds. put the 3/4 cup olive oil in a measuring cup with a spout. With the blender running, add the olive oil from the measuring cup in a steady stream. Blend until the dressing is emulsified. season with salt and pepper to taste. (Left over dressing can be refrigerated for up to 2 weeks.)
In a large bowl, toss the mixed greens and tarragon. pour in the dressing to taste and toss to coat all the ingredients. Mound the greens on a platter and arrange the chicken, beets, apples, and almonds on top. Serve right away.