The crop of the week is Dill. Using it raw/uncooked will make that little bunch go further. Sprinkle it on sandwiches and over soups, salads, eggs, potatoes, salmon. http://www.firstlightfarmcsa.com/dill.html
Other items include peppers, tomatoes, eggplant, kale, beets, onions, potatoes, asian greens, and zucchini. Enjoy!
We're relieved to report that Irene did very little damage to the farm.
The crop of the week is BASIL. Other items include tomatoes, eggplant, potatoes, leeks, garlic, chard, beets, and radish.
CSA members/family/friends, as well as family/friends of our farm crew are invited out to the farm to pick extra basil - no charge. There are also
pretty flowers to pick. Call me to schedule - Mike 781 710-6749
Your share contains enough basil for you to make Pesto. This versatile spread is good on just about anything - raw chopped veggies, sandwiches, bagels, burgers, chicken, fish, pasta, ect. Fresh tomatoes slices, or some type of red sauce are very nice compliments to pesto. A sample recipe is described below. You can always vary the proportions, and add or subtract ingredients as you prefer. For example, some folks add parsley or arugula. Nutritional yeast is a good substitute for cheese.
Basic Pesto Recipe: (ingredient ratios by weight)
3 parts Basil
2 parts Extra Virgin Olive Oil,
1 parts Nuts (walnuts, pine nuts, or cashews , or any combination of them)
1 part Cheese (usually parmesan and/or romano) Using fresh cheese such as Parmigiano Reggiano is better than dry cheeses like the parmesan in the green cardboard cylinders).
1/2 to 1 part fresh garlic
salt to taste
Throwing everything in a food processor works fine. Or, for traditional Italian pesto , chop up the basil and garlic (chopped fine), add oil, crushed nuts (by hand- mortar and pestle style) and shredded fresh cheese. Butter is also used in some old fashioned recipes.
Be sure to get the oil onto the basil quickly to prevent it from turning brown. Shelf life decreases if the basi/pesto gets warm I start with cold ingredients, mix it all up, and get it in the refrigerator/freezer quickly. Its a good idea to cover it by putting it in a bag or a tupperware type container with lid.
If you do not intend to use it all within a week or so, you should freeze it. Some folks fill up ice cube trays so they have convenient portions whenever they want them. Cover the tray with saran wrap or a put in a plastic bag to prevent the top from turning brown. I like to just freeze a block of it, then take it out and chop off a chunk. It thaws quickly at room temperature.
The crop of the week is Watermelon! They are small and super sweet. Other items include beets, arugala, onions, leeks, lettuce, cucumbers, eggplant, tomatoes, and basil.
To those who signed up for the apple/peach Fruit Share, I'm sorry about the slow, inconsistent start. The share quantities have increased for this week. Just like with vegetable growing, the harvest begins as a trickle, then all of a sudden there is too much, then all of a sudden it's over. Anybody who has ever grown zucchini has probably experienced a similar "feast or famine" situation. I really don't know how some farmers actually maintain their sanity.
We dont have any new farm pictures this week....it's has been too wet to bring out our camera's. We've got almost 7" in 10 days! Before all this rain started last weekend, we'd received less than 1" in 5 weeks!!!!
Each crop responds differently to these inconsistent weather patterns. We time our plantings to ensure that you receive a variety of crops each week of the season. We take pride in maintaining our harvest schedule regardless of the weather, but there are always things beyond our control. Mixed vegetable farming in New England is exciting!
We are now half way through the season. Thanks for sharing in First Light Farm's harvest. It is much more meaningful for us to grow crops for people who have made a commitment to our farm. We are (still)compelled and inspired to do our best for members like you, who place their support and trust in us.
The tomatoes are finally starting to come in! This week there will only be a few in your share, but soon there will be many. Other items in this weeks share are peppers, potatoes, onions, eggplant, cucumbers, beets, kale, and mixed asian greens (mustards and such) for salads or braising.
This weeks share consists of several exciting new items: peppers, radish (the red things), and cucumbers. Also, there are zucchini, eggplant, potatoes, lettuce, beets, and salad turnips (the white things). Try munching on the salad turnips like an apple.
The Tomatoes will begin next week!