Week of September 2, 2018

Produce for This First Week of September 2018

Red Butterhead Lettuce,  Bull’s Blood Beets,  Thai Basil,  Kale,  Roma Tomatoes,  Heirloom Tomato Mix,  Cherry Tomato Mix,  Fennel,  and Summer Squash

Summer Squash With Garlic and Potatoes

1 summer squash, halved then quartered longways, then cut into small cubes

5-6 cloves garlic, minced

3 small potatoes, halved then sliced

2 Tbsp olive oil

3 Tbsp butter

sea salt to taste

Heat butter and oil in pan over medium high heat.  Add all vegetables and sea salt.  Cook and stir frequently until potatoes are browned on both sides and squash is tender, about 20 minutes.  Serve.

Roasted Tomatoes

Cut Roma tomatoes in half lengthwise and lay cut side up on baking sheet. Drizzle with olive oil.  Sprinkle minced fresh garlic and sea salt over tomatoes.  Roast in oven at 300 until tomatoes are golden and reduced to a “sun dried tomato appearance.” Store in refrigerator covered in extra olive oil.  Serve over pasta, pizza or bruschetta.

Labor Day Hay: Second Cutting Hay will be Yummy feed for Cows

Thai Basil Pesto

1 bunch Thai basil, leaves and flowers removed from stems

1/4-1/3 cup coconut oil

sea salt

macadamia nuts or Brazil nuts

Place basil, coconut oil, salt and nuts in Vitamix, food processor or blender.  Blend until spreadable consistency, adding more oil if needed.  Serve with sautéed summer squash or other veggies or chicken.

Next week…….peppers, chard, more tomatoes for salsa!

Elli, four months old now, eating with her mom

Blessed is the life lived at a pace that is in sync with the land on which it is lived

Wendell Berry