Happy Fourth of July!
Late night in the fields, so keeping it short. I've included a picture of our cucumber greenhouse I took last Sunday. Since then they've grown for than 3 feet! I'll include a picture on our social media pages. Cukes are still about a week out. We're harvesting a few here and there, but not enough for shares quite yet. The plants are loaded with fruit, so anytime now!
Summer Shares Week 4!
Summer Shares Week 4!
Delivery Baskets
▪Cabbage
▪Celery
▪Dill
▪Fennel
▪Head Lettuce
▪Micro Greens
▪Peas
▪Radishes
▪Spicy Salad Mix
▪Zucchini & Summer Squash
Market Style Pickup
Members Select 8 Items
▪Arugula
▪Beets
▪Bok Choy
▪Cabbage
▪Celery
▪Chard
▪Escarole (Try it grilled on Fourth of July!
▪Fennel
▪Garlic Scapes (10th Item. Take what you can use. Will not be counted towards eight items in share)
▪Head Lettuce
▪Lettuce Mix
▪Microgreens
▪Kale
▪Radishes
▪Salad Turnips
▪Spicy Salad Mix
▪Zucchini and Summer Squash
▪Broccolini OR Snap Peas
Herbs
9th Item, Members can select one herb to add to their share
▪Basil
▪Dill
▪Parsley
Loose Herbs
Take What You Can Use
▪Mint
▪Oregano
▪Sage
▪Thyme
Green Goddess Pasta Salad -- CLICK FOR LINK
My Favorite Recipe to use with Fennel!
Ingredients
▪Fine sea salt, as needed
▪2(9- to 10-ounce) packages cheese tortellini
▪1fennel bulb with fronds, tough outer layers removed (see Note)
▪1cup sour cream or plain full-fat Greek yogurt
▪1packed cup basil leaves
▪2tablespoons coarsely chopped chives
▪2packed tablespoons parsley leaves
▪2garlic cloves, peeled
▪3scallions, white and green parts
▪1tablespoon fresh lemon juice, plus more to taste
▪¼teaspoon black pepper, plus more for serving
▪2tablespoons extra-virgin olive oil, plus more for drizzling
▪⅔cup sliced sugar-snap peas
▪1cup baby arugula
Instructions
Step 1
In a pot of heavily salted water, cook the tortellini according to the package directions.
Step 2
Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal ¼ cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for ¾ cup, and set it aside. (Reserve any remaining fennel for another use.)
Step 3
Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, ½ teaspoon fine sea salt and ¼ teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
Step 4
As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
Step 5
Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
Step 6
To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.
Grilled Escarole with Balsamic-- CLICK FOR LINK
Grilling what looks like lettuce feels wrong, but tastes so right!
Ingredients
2 large heads escarole (1 1/2 lbs. total)
About 1/3 cup extra-virgin olive oil, divided
About 3/4 tsp. kosher salt
About 3/4 tsp. pepper
About 1 tbsp. syrupy aged balsamic vinegar
Instructions
Heat a grill to medium (350° to 450°). Quarter escarole through stems so leaves remain attached. Brush generously with oil, using 1/4 cup, then sprinkle with 3/4 tsp. each salt and pepper.
Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.
Cut off stems, and cut wedges into long strips. Whisk remaining 1 tbsp. each oil and vinegar (or more of each if you like) in a large bowl and toss with escarole. Season to taste with more salt and pepper and serve warm.
Garlic Scape Pesto -- CLICK FOR LINK
Leaving in for an extra week while scapes are in season!
Ingredients
▪5 garlic scapes
▪1 medium lemon
▪1/2 ounce Parmesan cheese (about 1/4 cup grated)
▪1/4 cup raw or roasted, salted, shelled pistachios
▪1 packed cup baby spinach (1 1/2 ounces)
▪1/2 teaspoon kosher salt
▪1/2 cup extra-virgin olive oil
Directions
▪Trim the ends from 5 garlic scapes and coarsely chop. Finely grate the zest of 1 medium lemon until you have 1 teaspoon; juice the lemon until you have 2 tablespoons. Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup).
▪Place the garlic scapes, 1/4 cup pistachios, and 1 packed cup baby spinach in the bowl of a food processor fitted with the blade attachment. Process until finely chopped, about 15 seconds.
▪Scrape down the sides of the bowl. Add the lemon juice and zest, Parmesan, and 1/2 teaspoon kosher salt. Process until a uniform paste has formed, scraping down the sides of the bowl halfway through, about 15 seconds total.
▪With the motor running, stream in 1/2 cup extra-virgin olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is fully emulsified and the pesto looks uniform, about 5 seconds.
Check out the Farm Store!
Veggies Stocked Fresh Every Friday!
Still lots of beautiful tulip bouquets plus lots of other delicious veg!
In the store this week:
Zucchini
Summer Squash
Cabbage
Fennel
Celery
Chard
Head Lettuce
Kale
Beets
Lettuce Mix
Microgreens
Radishes
Turnips
Spicy Salad Mix
Fresh Herbs
Eggs
Ice Cream
and More!
Find Us at the Market!
All three of our markets are up and running now!
You can find our produce at:
Cheshire Medical Center in the Cafeteria
Thursdays 10am - 2pm
June through November
Jaffrey Farmers Market
Fridays 3pm - 6pm
June through October
Keene Farmers Market
Saturdays 9am - 1pm
April through October
