Week 8 July 3rd,
2012
Happy Independence Day! We
are celebrating with RED, WHITE, AND BLUE potatoes.
This
Week’s Box:
Cucumbers Check out the link to 10 cool recipes below.
Squash/Zucchini.
My oh my. It just wouldn’t be a great
summer without getting tired of squash and zucchini! Here
is a link to 15 garden fresh squash and zucchini recipes. http://www.thekitchn.com/summer-squash-15-recipes-for-z-120015 Try the Zucchini Garlic Soup. It is good cold. http://www.thekitchn.com/recipe-zucchini-1-32520
Sweet
Peppers-Here they come! Most of the peppers are nice and big! All of
the varieties of the peppers in your box are sweet, even the longer skinny
types. Those are an Italian frying type
called Carmen. They can be used the same
as a bell pepper.
Garlic- The
garlic has dried nicely, so it should keep for 3-6 months at room temperature
now.
Scallions
Carrots-
Sweet, crisp. Garden carrots are the best! Check out the Roasted Carrot
Stick Snack recipe below.
Kale-keep enjoying the greens! At this point we never know how long they
will last-especially in the upcoming weather.
Potatoes- RED WHITE AND
BLUE We have a medley of solid red,
solid blue, red skinned whites, and white potatoes. So beautiful!
Cook them all together using your favorite recipe. Great for an All American potato salad. *New
potatoes*- This means that the potatoes are not fully mature. These potatoes are flavorfully fresh, and delicately
thin skinned. Great roasted, boiled,
scalloped, baked.
Hello,
My name is Elisa and I have
been helping on the farm for the past month, and having a ton of fun at it, so
I thought I would write about some of my favorite parts. First off, North
Carolina is very different from California. There is so much life here, from
the plentith of insects (the ones that are eating the kale- (Harlequin beetles) that we squish and
the incredible diversity of caterpillars that we admire)all of the way up to
the giant broad leafed poplar and walnut trees. And the farm seems no different.
The cucumbers and squash are producing every day, the squash and zucchinis growing
so much over night that if we miss one on one day it turns into a giant green
arm-like thing the next day. And then there’s the peppers, sprouting so
perfectly off of their stems, coming out all shiny and full. The potatoes and
tomatoes are like little golden globes of sweetness, either buried under the
ground like treasure to find or slowly blushing in the sun, getting ready to
ripen on their vine. I also love the kale and chards ever presence, how it covers
you in dew and that brasicca-like smell in the morning as you harvest it, and
then rests in the shade when you are done. When I harvest the herbs it always
feels like I’m a little garden fairy, collecting pretty smelling plants and
then forming them into bundles. Come to think of it, my favorite task on the
farm is picking the harvest for all of you.
Our friend Elisa with beautiful kale
Our friend Adam helping us with the flock of sheep and hens.
Adam and Elisa have been helping on the farm for a month!
Recipes
Roasted Carrot Stick Snack
Best when served hot out of
the oven, these healthful substitutes for French fries are loaded with vitamin
A.
6 medium carrots (1 lb.)
2 to 3 tsp olive oil
2 Tbsp. snipped fresh dillweed or basil
Coarse sea salt or salt
1. Preheat oven to 475F. Peel carrots.
Cut carrots into strips about 3 inches long and ½ inch wide.
2.
In a large bowl combine olive oil and snipped dillweed or basil. Add carrots; toss to coat.
3.
In a 15x10x1 inch baking pan spread carrots in a single layer. Roast, uncovered, about 10 minutes or until
carrots are just tender, stirring once.
Sprinkle with coarse salt. Makes
6 side dish or snack servings.
Roasted New Potato Salad
From Better Homes
and Gardens Annual Recipes 2001
Retain nutritional value and add color to the salad by
leaving the skins on the new potatoes.
1 ½ pounds of new
potatoes, quartered or chunked into 1 inch pieces
3 Tbsp. olive oil or
cooking oil
2 cloves garlic,
minced
4 tsp. snipped fresh
rosemary or 1 ¼ tsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper
1 small can of chunk
white tuna (water pack), drained and broken into chunks
1 6-oz can pitted
ripe olives
1 large green sweet
pepper, cut into bit-size pieces
12 tiny pear-shaped
red and/or yellow tomatoes, halved; or cherry tomatoes, halved
1 recipe Herb Vinaigrette
1.
Preheat oven to 450 F. Place potatoes in a
13x9x2 inch pan. Combine oil, garlic,
rosemary, salt and pepper. Drizzle over
potatoes; toss gently to coat. Roast, uncovered, for 35 to 40 minutes or until
tender and brown on the edges, stirring every 10 minutes. Cool slightly.
2.
Meanwhile, in a large bowl combine tuna,
olives, green pepper, and tomatoes. Add
the potatoes. Toss with the Herb Vinaigrette
or bottled Italian dressing. Cover;
chill for up to 24 hours. Garnish with fresh rosemary springs, if desired. Makes 8 servings.
Herb Vinaigrette
In a screw-top jar
combine 1/3 cup olive oil or salad oil; 1/3 cup white wine vinegar; 1
tablespoon snipped thyme or basil or 1 teaspoon dried thyme or basil, crushed;
1 teaspoon sugar; 1 teaspoon coarse-grain brown mustard or Dijon-style mustard;
¼ teaspoon salt; and ¼ teaspoon pepper.
Cover and shake well. Store in
the refrigerator for up to 2 weeks.
Shake before serving.
Liina’s Roasted Rosemary Potatoes
My friend Liina made
this recipe at least once a week during college, filling the Warren Wilson
College Eco-Dorm kitchen and common room with the cozy aroma of rosemary.
2 1/2 pounds of potatoes,
quartered or chunked into 1 inch by 1 inch pieces
4 Tbsp. olive oil or
cooking oil
2 cloves garlic,
minced (Liina left out the garlic)
5 Tbsp. snipped
fresh rosemary or 2 Tbsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper
1. Preheat
oven to 375 F. Place potatoes in gallon bag or very large Tupperware tub. Add oil, garlic, rosemary, salt and pepper to
potato container and shake well to mix.
2. Add seasoned potatoes to several shallow
roasting pans or cookie sheets, keeping the potatoes from touching. (I use at least large 3 pans.)
3. Roast,
uncovered, for 40 to 60 minutes or until tender and brown on the edges,
stirring every 10 minutes. Add
additional salt and pepper if desired.
15 wonderful
garden-fresh Squash and Zucchini recipes.
-from
www.Thekitchn.com
Cool
as a cucumbers: 10 Fresh Recipes for Summer
-from www.Thekitchn.com
Your
farmers,
William and Marie
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