Newsletter July 10th, 2013
Hello! It is hot hot hot today! It was a long week full of weeding and prepping for the summer months. July marks the ending of the cool weather crops and the beginning of the summer season! I am looking forward to switching to boxes soon, as the shares fill out with the more bulky fruits that ripen in later July and August. I don’t know about you, but I could stand to see some carrots, tomatoes, and peppers on my plate! I noticed some small zucchini on the vines during harvest today, so they will be coming soon! And once the zucchini start, they don’t stop till it frosts!
This week, we have a few new items, which I will highlight below.
The basil has grown up enough for a small harvest. To me, the scent of basil is the essence of summer. Honestly, sometimes I pick it just to keep it in a vase on the table, to pinch whenever I go by for the aroma. Basil is a fragile herb, and will store only a short time in the fridge, and slightly longer in water like cut flowers. It’s a good thing that basil is usually used fresh in recipes. Some of my favorite things to do with basil:
Basically, you can use it in anything and it’s always delicious.
I use Swiss chard interchangeably with other cooking greens like kale, turnip greens, beets greens, etc. Chard has a distinctive earthy flavor, however, that differs from the sharpness of brassicas. Chard is related to beets. In fact, they are the same plant, just bred for the leaves instead of the roots. The thick stems are edible as well as the leaves. Just chop them up and add them to your dish a few minutes earlier than the leafy parts. The easiest way to eat it is just saute it up. Here is a simple recipe. We eat chard or kale sauteed like this almost every morning with breakfast…a great way to enjoy a serving of greens.
Here is a great collection of chard recipes, for you to peruse.
French Breakfast Radishes
You have had radishes in your share before, these are just a different variety. French Breakfast radishes are fancy and should be used in fancy dishes. Like this fancy toast, perfect for a picnic in the countryside. Or like in this (super pretentious) omelet recipe. For a simpler use, try sauteing them in butter, or just chopped in salads.
Hope you enjoy! Eat lots of salad!
This Week’s Produce
- Hakurai Turnips
- French Breakfast Radishes
- Salad Mix
- Swiss Chard
Basil Pesto Vegetarian
Margherita Pizza Vegetarian
Lemon Basil Shrimp Pasta
Grilled eggplant & Basil Vinaigrette Vegan, GF
Vegan Basil Cornbread Vegan, GF
Quinoa Salad with Basil Vegan, GF
Sauteed Swiss ChardVegan, GF
Chard and Feta Tart Vegetarian
Radish & Avocado Toast Vegan
Radish and Leek Omelet Vegetarian, GF
Buttered Radishes Vegetarian, GF
Transplant more cabbage
Finish Tomato trellis