We hope everyone had a great weekend and relaxing weekend. It rained quite a bit again on Saturday at the farm as well as a shower or two on Sunday. This unprecedented rain continues to put pressure on our crops and harvesting them. Thank you yet again for your patience and commitment to supporting local farming. If you have any questions or concerns, please email us or call. We are more than happy to discuss the circumstances.
This week, according to share size, members will receive: carrots, garlic, onions, celery, eggplant, sweet potatoes, and cucumbers.
Carrot Top Pesto
Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.
1 cup lightly packed carrot leaves (stems removed)
6 Tbsp extra-virgin olive oil
1 large garlic clove
1/4 tsp kosher or fine sea salt
3 Tbsp pine nuts, toasted (see Recipe Note)
1/4 cup freshly grated Parmesan cheese
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days. Makes about 2/3 cup.
RECIPE NOTE Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don't burn.
Cucumber and Onion Salad
2 -3 large cucumbers
1 medium white onion
1/2 cup sugar
1 cup white vinegar
2 cups water
1 tablespoon pepper
2 quart jar with lid or other 2 quart container
Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber. Slice the cucumber in thin rounds. Peel and slice the onion in thin slices and separate. Put the cucumber and onion alternately in your jar/container. Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together. Refrigerate overnight and serve cold.
Eggplant Salad Toasts
Makes about 8 toasts; double the recipe if you'd like to eat the salad straight.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You'll want to eat the warm salad quickly. Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849