Wednesday, July 24, 2013

Week 10 Half Way

The share this week includes broccoli, tomatoes, chard, onions, fava beans, marjoram, basil, shallot bulbs and kale.
I've been exploring the assortment of squashes that are beginning to develop both male and female flowers. Interestingly the summer zucchini's produce females right at the start while most of the winter squashes start with the males and them start developing female flowers. Why does any of this matter? Seed saving and pollinating adventures.
We also successfully harvested a collection of heirloom brassicas that included purple top turnips, brussel sprouts and an incredibly large and tender heirloom kohlarbi. These much anticipated seeds involved a 2 year investment and surviving the winter. All three are really solid performers in our garden's temperate days and cool night growing cycle.

This week's local food recipes
Fava Bean Hummus and Cherry Basil Vinaigrette 

Shell your beans. Boil for 5 minutes. Add to food processor with
2 tablespoons tahini
a dozen marjoram leaves
splash of lemon juice
1/2 cup olive oil
1/2 of water
tsp of capers
salt to taste

Cherry Basil Vinaigrette
1/2 cup Basil leaves
1 tblsp lemon juice
1/2 cup grapeseed oil
5-8 flathead cherries 
salt
Puree. Pour into bowl for dipping.
Serve with your favorite french bread torn into bite size pieces

We dressed up the heirloom romaine, cherry tomato and nasturtium flower salad with the vinaigrette and spread the hummus over a toasted cheese bread.  
  

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