Eight Mile Creek FarmWeek of August 19, 2018
Jenny herding some calves who strayed from their moms
Produce for This Fourth Week of August 2018
Crispino Lettuce, Heirloom Tomatoes, Italian Dandelion Greens, Rainbow Chard, Yellow Summer Squash, Zucchini
Dandelion Green Pesto
This is delicious on pasta, spread on toast, or as a veggie dip for blanched chard stems, tomatoes, summer squash and zucchini cut into matchsticks.
1 bunch Italian dandelion greens, rough chopped
several cloves garlic, peeled
sea salt to taste, Parmesan cheese, 1 inch by 1 inch piece
1/2-3/4 cup walnuts or 1/2 cup pine nuts
1/2 – 1 cup olive oil
Place dandelion greens, nuts, garlic, cheese, and olive oil in Vitamix, food processor or blender in batches. Process until smooth, adding more olive oil as necessary to reach spreadable consistency. Season to taste with sea salt. Pesto may be frozen for later use, or refrigerated for up to a week.
Baked Summer Squash or Zucchini
Slice summer squash or zucchini into 1/4 inch thick rounds. Place them in a single layer on a baking sheet and season with sea salt. Cover each round with freshly grated Parmesan cheese. Bake in oven until squash is tender. Turn heat to broil and cook until cheese is golden, watching carefully at this stage so as not to burn cheese. Season with freshly ground pepper and serve.
Next week……..more heirlooms, carrots, Italian basil
The Earth is what we all have in common
Wendell Berry
My favorite time of year, with your bountiful greens, squash and TOMATOES!
Just roasted summer squash as you described and put it into a galette (Nicole’s recipe). WOW.
Thank you for dedication to producing the best-healthiest food for all of us, my intrepid farmer/friend.