Week 4: July 14, 2020

Week 4: Hello to all our valued CSA members!

These weeks are flying by. We have walked around the farm and are seeing everything growing in it’s July speed. We picked the first chard of the season and it is beautiful and bodacious. We are in the height of a zucchini and summer squash season and the cucumbers we picked for the first time yesterday so they will be in shares today Thursday and will be in shares all shares next week. Monday’s share received the first flush of egg plants and Thursdays share received bell peppers. Sometimes this happens when we don’t have enough of one crop or one crop right ends at the end of the week and not the beginning of the week. The cabbage and broccoli are sizing up and we are super excited. The cherry tomatoes are starting to ripen. The garlic will be harvested in the next week or so.

Today as the crew packed the Thursdays shares the sun came through the door and it reminded us of Christmas morning – all the bags lined up filled to the brim with chard and scallions sticking out Like overfilled stockings hanging from a fireplace. But honestly, I like these better because they are tasty 🙂

Thank you to Elise who came out last Thursday night for csa pickup -so we could go to the Vermont lake monsters game . Big shout out to our amazing team for working extra hard while Christine, Sadie and Delia were away this week visiting family in cape cod❤️ They come home on Friday 🙂

Hopefully next week our pyo flowers will begin for csa members ❤️ Also, with csa donations to food for thought- we have been able to provide 48 lbs of peas, over 200 zucchini and summer squash and more! Thank you!
Thanks for being part of our farm. We look forward to farming with you this season.

Peace, your farmers, Christine, Adam, Sadie, Delia, Sarah, Fern, Frankie, and Christy

What’s in the share this week:

This list is what is in a share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Lettuce mix, Herb, Sugar Snap Peas, chard, eggplant or peppers, zucchini, summer squash, scallions, maybe snacking cucumbers

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $6.00 a dozen. $3.00 half dozen

Overnight Gourmet Eggplant Soup

Servings: 2 quarts
Equipment: oven, small oven-safe dish, grill, spoon, bowl, large soup pot, blender or food processor, strainer

2 ea large eggplants, halved lengthwise
2 heads garlic
1 ½ cups extra virgin olive oil
1 bunch thyme
1 ea large onion, sliced
2 oz tomato paste
1 ea large can San Marzano tomatoes
1 cup butter
1 qt cream
1 pt vegetable broth
To taste, salt
1 bunch basil

Method of Preparation:

  1. Preheat oven to 300°F.
  2. Slice the tops off the garlic heads and place in a small, oven-safe dish. Submerge in olive oil. Roast in oven until golden, check every 5 minutes after 15 minutes. When finished, remove to cool, strain garlic from oil, reserve garlic oil in a glass container and save garlic for later.
  3. Meanwhile, grill the eggplants until soft. Throw the thyme on the grill next to the eggplant and cover, allowing the eggplants to smoke for 3-5 minutes. Remove from heat and allow to cool, scoop out flesh from the eggplant in a glass bowl and save for later.
  4. Remove garlic cloves from the roasted garlic head and add the cooked garlic to the cooked eggplant. Save for later.
  5. In a large soup pot over medium heat, add the reserved garlic oil, onions, and a pinch of salt. Sweat onions slowly for 5-8 minutes until translucent and tender.
  6. Add tomato paste and tomatoes, stir, reduce heat to low, and allow mixture to thicken slightly.
  7. Add the eggplant/garlic mix and cook on low for 20 minutes, stirring to incorporate.
  8. In a blender or food processor, add the eggplant mix and puree until smooth. Slowly incorporate the butter, cream, and vegetable broth while pureeing.
  9. Taste and season with salt as needed. While still hot, add basil. Chill overnight.
  10. On the next day, warm the soup on low heat and strain out the basil.
  11. Serve warm, with crusty bread and anchovies or toasted pine nuts and gremolata.

Baba Ghanoush

Servings: 6

2 medium eggplants, halved lengthwise
1 tsp salt
½ cup extra virgin olive oil
4 cloves garlic, minced
1 ea lemon, juiced
To taste, salt and pepper
½ cup parsley, chopped

Method of Preparation:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper (optional).
  2. Salt the flesh of the eggplant and allow to sit for 5 minutes. Place on baking sheet and bake for 30 minutes or until soft. Remove from heat and allow to cool.
  3. Scoop out the flesh from the eggplant into a glass bowl.
  4. Slowly add oil to the eggplant and stir with a wooden spoon. Add garlic, lemon juice, salt and pepper, stirring well. Taste and season as needed.
  5. Chill before serving and garnish with fresh parsley.
  6. Store in refrigerator for up to 4 days.

Basil Lemon Zucchini Bread By: Bella Karragiannidis at www.ful-filled.com

Servings: 1 loaf

Equipment: small saucepan, small bowl with ice, strainer or tongs, towels, food processor, 8×4” bread pan, large bowl, whisk, spoon

¼ cup basil
½ cup organic cane sugar
1 ea lemon, zested
2 tbsp ground flax meal soaked in 5 tbsp water
1/3 cup organic cane sugar
1/3 cup extra virgin olive oil
1/3 cup yogurt
1 tsp vanilla extract
2 tbsp lemon juice
1 ½ cups grated zucchini
1 ¾ cup flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt

Method of Preparation:

  1. Preheat oven to 350°F.
  2. In a small saucepan bring a cup of water to a boil. Blanch the basil quickly by dropping the leaves in the boiling water for 5 seconds and immediately removing to an ice bath. Dry the leaves between towels.
  3. In a food processor, add the dry, blanched basil, cane sugar, and 1 tsp lemon zest. Process for 1 minute until fully incorporated. Store the basil sugar in an air-tight container in the refrigerator for up to 2 weeks.
  4. Grease a 8×4” bread pan with butter or coconut oil.
  5. In a large bowl, add soaked flax meal, sugar, 1/3 cup basil sugar, olive oil, yogurt, vanilla extract, lemon juice, and remaining lemon zest and whisk to combine.
  6. Add the zucchini and stir until incorporated.
  7. Add 1/3 of the flour, baking powder, and baking soda, folding gently to combine. Repeat with remaining thirds of the dry ingredients, and salt.
  8. Pour the combined batter into the bread pan. Sprinkle a bit of remaining basil sugar on top.
  9. Bake 45-60 minutes, or until a toothpick inserted into the center comes out clean. The loaf will be golden brown. Remove from oven and cool for 10 minutes, remove from bread pan and cool completely on wire rack.
  10. Serve at room temperature with butter or fry slices in butter and serve with sour cream and basil sugar.

Easy Summer Squash Salad with Basil #1

Servings: 4
Equipment: cutting board, knife, small bowl, whisk (or fork), large bowl, spoon

6 tbsp white wine or rice vinegar
6 tbsp extra virgin olive oil
4 tbsp fresh basil, chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
2 medium zucchini, thinly sliced
2 medium summer squash, thinly sliced
1 medium red onion, thinly sliced
1 cup fresh basil, thinly sliced
6 oz feta cheese

Method of Preparation:

  1. Prepare the vinaigrette: in a small bowl, whisk together the vinegar, olive oil, 4 tbsp basil, garlic, salt, and pepper. Set aside.
  2. Prepare the salad: in a large bowl, combine the zucchini, squash, red onion, basil, feta, and vinaigrette. Toss gently to combine.
  3. Serve immediately or store overnight for a more flavorful salad.

Easy Summer Squash Salad with Basil #2

Servings: 4
Equipment: cutting board, knife, colander, large bowl, small bowl, whisk (or fork)

2 medium zucchini, thinly sliced
2 medium summer squash, thinly sliced
To taste, salt and pepper
¼ cup extra virgin olive oil
2 tbsp lemon juice
½ tsp dijon mustard
½ tsp honey or maple syrup
¼ cup pine nuts, toasted
¼ cup grated pecorino or parmesan cheese
¼ cup fresh basil, torn or sliced

Method of Preparation:

  1. In a colander, sprinkle zucchini and squash with salt and let stand for 30 minutes to release extra juices. Rinse and pat dry and transfer to a large bowl.
  2. In a small bowl, whisk together the oil, lemon juice, mustard, and honey. Pour vinaigrette over the squash.
  3. Add pine nuts, cheese, basil, salt, and pepper. Toss to coat.
  4. Serve immediately or let stand at room temperature for up to 2 hours.

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