CSA NEWSLETTER WEEK #9
This week on the farm:
This week has been named CSA member appreciation week. To thank you all for supporting our local organic farm,you should all find a lisianthus bouquet in your boxes. We have had a great season so far, and expect it to get even better.
We are in need of rain, as always. But there is a chance of rain tomorrow in the day. Keep your fingers crossed…
On a more personal note, i finally splurged and bought myself my first digital camera. It is a Sony A350, and I will be using it to make my infamous Garden Greeting Cards. Also to post pictures on the website as soon as I learn how.
In your boxes this week:
1. Tomatoes: Our buffalo tomatoes are just coming on in the tomato hoop house. Some will be riper than others, so you have some for now and some for in a few days. We just started to harvest our heirloom tomatoes, so that’s something to look forward to in a couple of weeks when we have enough to give out.
2. Green Peppers: Very delicious. Also purple peppers, which taste about the same as the green ones.
3. Onions: 2 bunches for full shares and 1 for half. A wonderful companion for all your cooking needs.
4. Beans: We are absolutely swimming in beans right now. This week you are getting green beans, but we also have yellow and purple beans.
5. Garlic:Can be stored up to 9 months, or ready for you to enjoy today!
6. Peas:These sweet sugar snap peas can be eaten whole, and are perfect for crisp summer salads.
7. Zucchini: Our yellow and green zucchini are just coming on. In a couple weeks we will give you a recipe for them.In the meantime, bear in mind they will be here for quite a few weeks.
8. Basil:This aromatic herb can be used in a variety of ways, including the recipe below.
9. Hot Peppers:CAUTION!!! these medium to hot peppers are delicious for those that like it hot. This week we are giving out Garden Salsas.
10. Chard:Can be used in place of spinach in recipes and is packed with vitamins and minerals.
Roasted Tomato Basil Pesto
This variation on pesto is so delightful, it’s a surprise it’s not more common. The tomato flavor so superbly highlights the rich basil. This pesto is great on pizza, pasta, and an omelet.
1 large fresh tomato
2-3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just combined. Add a handful of basil and process again briefly, continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
Hope you enjoy, and thanks again for supporting our farm!
Richard, Pooh, Cody and Taylor