First garlic, last cabbage
Yes, it’s the third week in a row we are giving out cabbage. But it’s the last for awhile (probably until September/October). Cabbage will keep in your fridge for 1-2 months if in a bag. This week we are also giving out some of the freshly harvested garlic. This garlic is uncured, so keep it in the fridge. Uncured garlic really means garlic that has not been dried. When you use it, you’ll find that there is a hard layer encasing the cloves; this would eventually dry out and become papery. Just peel it off and use the cloves as you would any garlic.
Broccolini is in your share this week. It’s a cross between Chinese broccoli and European broccoli that has very tender and sweet stems, leaves and buds. The entire plant is edible and can be sautéed or stir fried.
Farm Tour
Join us at 10:00 AM on 7/27 for a guided farm tour. This is open to the public and will be a walking tour. The tour will be tailored to the interests of the attendees.
Pesto Party
Come learn to make pesto! We will make the classic and a few non-traditional types of pesto, using food processors and a mortar and pestle, then taste them all on some good bread! Potluck to follow. -Aaron
Vegetables
Green Beans or Cucumbers Lettuce Carrots or Beets Yellow Squash/Zucchini Cabbage Garlic Broccolini
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Dill, Summer Savory, cutting celery, Borage, Basil Flowers Bachelor’s Button, Nasturtium, Fancy Pants Daisy, Cerinthe, Snap Dragon, Sweet Pea, Shasta Daisy, Poppies
Macaroni & Cheese Lite
1/2 lb dry pasta
2 tbsp butter
2 cups chopped onion
2 cloves garlic, minced
1/2 lb mushrooms, sliced
4 cups shredded cabbage, about 1/2 head (you could add some broccolini to this as well)
1 tsp salt
1 tsp caraway seeds
1 lb cottage cheese
1/2 cup buttermilk or yogurt
2 tbsp fresh dill, minced
2 cups grated cheddar
handful sunflower seeds
Heat oven to 350, grease a 9x13 pan. Cook pasta until just tender, drain and dump in large bowl. Melt butter in a large deep skillet, add onions, cook 5 minutes. Add garlic, mushrooms, cabbage, salt and caraway. Cook covered until cabbage is just tender. Add to pasta. Stir in cottage cheese, buttermilk, dill, pepper, and half the cheese. Add more salt if needed, spread into pan, top with remaining cheese and sunflower seeds. Bake uncovered 20-30 minutes. from The Moosewood Cookbook
Zucchini- Crusted Pizza
2 cups packed grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
fresh herbs
2 tbsp olive oil
Heat oven to 400, oil and flour a 10 inch pie pan. Combine zucchini, eggs, flour, cheeses and herbs and 1 tbsp olive oil; mix well. Spread into prepared pan and bake 35-40 minutes. Remove to cool a few minutes, then loosen from pan. Top with your favorite toppings, bake at 400 until heated through. from The Moosewood Cookbook
Cabbage Salad with peanuts
1/4 cup peanut butter
1/2 cup hot water
1/2 cup plus 1 T rice vinegar
3 tbsp brown sugar or honey
1 1/2 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
7-8 cups shredded cabbage
crushed red pepper to taste
garnish: 1/2 cup peanuts
grated carrots
fresh cilantro
In a large bowl, mash peanut butter and hot water until uniform. Mix in vinegar, sugar, salt, soy sauce and sesame oil. Add cabbage in 2 cup increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly and refrigerate 4 hours. Add garnishes right before serving. adapted from Still Life with Menu by Mollie Katzen