Friday, July 9, 2010

Week 7 Delivery

Week 7 Update

In your boxes this week:
Green topped Red Beets (yep—they are still coming in like crazy!)
Cauliflower (maybe the last for a bit)
Rainbow Chard
Collards and/or Dino Kale
New Yukon Gold Potatoes
Green Beans (a small amount as we wait for new plants to replace hail damaged ones)
Snap Peas
Napa Cabbage
Boc Choi
*Yellow Summer Squash (just a taste with much more to come)
Herb bunch of *thyme, parsley, thai and sweet basil, sage and tarragon
Coming soon:
Lots more summer squash, green topped carrots, broccoli shoots, more cilantro ...
Farm Update:
Things are getting back to normal as recovery happens for our plants. We have a few pickling cukes and greenhouse cukes forming, so we hope to start to share them soon. We are trying to catch up on a crazy amount of weeding that is needed after all of the rain we got, during which time it was impossible to weed. We are planning second plantings of many items to prepare for fall harvest and are debating how to best utilize our hoop house in our fall plans. We are planning to take a much wanted vacation near the end of August, so we may be contacting you for an early delivery, but will keep you posted. We are also speaking to our insurance agent about the possibility of some type of crop insurance to allow us to grow safely and with integrity towards our customers.


Beet Roesti with Rosemary (From Mark Bittman, author of How To Cook Everything)

Makes 4 servings
Time: 20 minutes
An almost unbelievably sweet and wonderful side dish. The sugar in the beets caramelizes, and the flavors of the rosemary, beets, and butter meld beautifully.

1 to 1 1/2 pounds beets
1 teaspoon coarsely chopped fresh rosemary
1 teaspoon salt
1/4 cup flour
2 tablespoons butter
1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.

Best Broccoli of your Life (from The Barefoot Contessa)
2-3 pounds of broccoli
Olive Oil
Salt and Pepper
4 cloves garlic
lemon zest and juice
1/3 c. parmesan cheese
2 T. fresh basil
You preheat the oven to 425.

Take 2 to 3 pounds of broccoli, cut into florets and dry THOROUGHLY

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper.

Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

When it's done, take it out of the oven and add zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 1/3 cup of freshly grated Parmesan cheese, and 2 Tbs julienned fresh basil.

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