Week 4 2016 Summer CSA

Romaine Lettuce in the field on Eight Mile Creek Farm

Produce for the week of July 16th Through July 22nd

Romaine Lettuce,  Arugula,  Purslane,  Crispino Iceberg Lettuce,  Rainbow Swiss Chard,  Cilantro,  Lemon Basil

 

Seeking shade

 

Purslane is classified as an herb.  It grows so well in the northeast, you may find it growing wild in your own backyard!  What makes it so special is that purslane has the highest amount of omega-3’s than any other vegetable.  We love to chop it, stems and all, and add it to our lettuce, eating it raw in salads.  In South America and Europe, it is often cooked like spinach.

 

Summer on our farm

 

Cilantro Pesto

chop cilantro and place in blender or food processor with 1/2 cup walnuts, 1/2 cup grated Parmesan cheese, and 1/2 cup olive oil.  Process until smooth.  Add sea salt to taste and more olive oil to bring to desired consistency.  Serve over pasta or spread on your favorite crusty bread or crackers.

Caesar Salad

6 anchovy filets packed in oil, drained

1 small garlic clove

sea salt

2 large EMCF egg yolks

2 Tbsp fresh lemon juice, plus more

3/4 tsp Dijon mustard

2 Tbsp olive oil

1/2 cup vegetable oil

3 Tbsp finely grated Parmesan cheese

freshly ground pepper

Romaine lettuce

3 cups torn 1 inch pieces of country bread with crusts

3 Tbsp olive oil

Chop anchovy filets, garlic, and mix together with salt.  Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.  Whisk in egg yolks, 2 Tbsp lemon juice, and mustard.  Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil.  Whisk until dressing is thick and glossy.  Whisk in Parmesan.  Season with salt, pepper and more lemon juice if desired.  For the croutons:  Preheat oven to 375.  Toss bread with olive oil on a baking sheet.  Season with salt and pepper.  Bake, tossing occasionally, until golden, 10-15 minutes.  Wash and separate romaine leaves.  Rough chop.  Toss the lettuce, croutons and dressing in salad bowl and top with Parmesan.

adapted from bonappetit.com

Lemon Basil Cookies with Pistachios

3/4 cup butter, softened

3/4 cup sugar

1 large egg

1 Tbsp lemon rind, grated

1 Tbsp fresh lemon juice

1 bunch fresh lemon basil or regular basil, minced

2 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/3 cup pistachios, finely chopped

3 Tbsp sugar

Beat butter with electric mixer until fluffy.  Add 3/4 cup sugar , beat well.  Mix flour, baking soda, and salt.  Gradually add to the butter , beating until blended.  Cover and chill 1 hour.  Mix nuts and the 3 Tbsp sugar.  Roll dough into small balls about 1 inch in diameter, then roll in the nut mixture.  Place on ungreased baking sheets.  Flatten each cookie using the bottom of a glass.  Bake in a preheated 350 degree oven for 10-12 minutes or until golden.

from food.com

Alain and Pam with one of our very large red leaf lettuces

 

Next week….Kale,  Carrots,  Italian Basil

Have a wonderful week!