Week #8 is looking great!

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Photo credit: Freeimages.com/ Lorenzo S.

You may find this weather over the past week a bit oppressive, but if you were a vegetable, you’d be very happy (until that is you were plucked from your warm bed for Sunday dinner)!  We’ve been lucky to get rain when we need it and plenty of sunshine.  As a result, our green peppers and tomatoes are starting to ripen.  Members will see a few in their shares this week, but can expect to see more in the near future.

Here’s a rundown of what members can expect in Week #8

  • Cabbage
  • Green Beans
  • Green Peppers
  • Lettuce
  • Parsley
  • Tomato
  • Zucchini

Each week, we send our members a newsletter letting them know what’s going on at the farm, as well as what they can expect.  You can find similar content here in this blog.  But the newsletter also provides helpful tips on storing and preparing each week’s bounty.  If you want to sign up for our newsletter list, just fill out the form below.

For those of you not receiving the newsletter, one helpful tip I want to share with everyone – DO NOT REFRIGERATE YOUR TOMATOES.  Unless you get some already pretty ripe tomatoes and don’t plan on using them the same day – in that case, refrigerate if necessary (to slow the fruit from further ripening).

And here’s a bonus tip for you – you know those beans you’ve seen in the store that have strange yellowish brown pits on them?  That comes from storing the green beans too cold.  Keep them cool, but not below 40 degrees.

Okay, so what are you going to do with your vegetables this week?  For those of you who got your chickens from the farm this week (and if not, contact us here – still have some available), pair that roasted chicken with a beautiful green salad.

Green Bean & Zucchini Salad with Sauce Verte (adapted from Epicurious.com)

Sauce Verte

  • 1/3 cup basil
  • 1 green onion
  • 2 Tbsp parsley
  • 2 Tbsp capers
  • 1 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 garlic clove
  • 3 Tbsp olive oil

Blend first 7 ingredients in food processor.  Slowly add olive oil to make vinaigrette-type dressing.

Vegetables

  • 1 Tbsp olive oil
  • 1 lb green beans, cleaned and trimmed
  • 3/4 lb zucchini, chopped
  • 3 Tbsp water
  • parlsey for garnish

Put oil in sauté pan over medium-high heat.  Add vegetables once oil is hot; stir and cook 30 seconds.  Add water and salt (to taste).  Cover and cook until vegetables crisp tender (about 4 min).  Uncover, cook 2 more minutes.  Then add in sauce and stir to incorporate.  Add salt and pepper to taste and parsley for garnish.

 

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