Happy Fourth of July! I hope you enjoy some family time, great food, and protect your dogs from the scary firework noises.
On the farm we’re celebrating with our first harvest of carrots! The carrots in the share this week are coming with their tops ON because carrots greens are edible and TASTY. See below for a carrot top pesto recipe.
In your share this week:
Green Onions – Broccoli – Lettuce – Carrots with tops – Radishes
Carrot Top Pesto
1/3 cup pine nuts (try substituting cashews, walnuts or sunflower seeds)
2 small cloves garlic, peeled
4 cups lightly packed, well washed and dried carrot top greens (from 1 1-pound bunch of carrots)
1 cup lightly packed fresh basil leaves, plus more as needed (NOTE: If your bunch of carrots yields less than 4 cups of greens, add as much basil as you need to get a total of 5 cups of greens.)
1/3 cup (1 ounce) freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
- In a small, dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until fragrant and golden brown, about 3 minutes. Transfer to a plate and let cool slightly.
- In a food processor, process the pine nuts with garlic until minced. Add the carrot tops, basil, cheese, lemon juice, water, salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
1/2 tablespoon salt, plus more to season
vinaigrette or orange juice
red pepper flakes (optional)
mint or parsley (garnish)
- Cut about radishes into matchsticks or sliced very thinly and placed in a bowl of cold water with a tablespoon of salt. Let the radishes soak for about 15 minutes, drain them, and rinse them well.
- Dress the radishes with a vinaigrette or orange juice and a bit of olive oil. Salt and pepper to taste. Add a pinch of hot pepper flakes if you like them and garnish with mint or parsley.
Last week we mulched the field tomatoes (pictured above). These tomatoes are paste type tomatoes for sauces and will go towards the canning tomato preserving share. Food Farm preserving shares are one-time boxes made specially for the canning crowd. Whether you want to stock up on freezer pesto, make all your family dilly beans for Christmas, or perfect your marinara recipe, the preserving shares are ideal for community members who want bulk orders of the freshest local produce. Canning tomatoes will be ready for pick-up between the beginning of August and the first frost, but you can (and should!) get your preserving share order in now at foodfarm.csaware.com .
We are fortunate at the Food Farm to have enough space and appropriate equipment to grow our own mulch. Other farms have to buy in straw. Janaki cuts fields of tall rye cover crop and then the crew tucks in the tomatoes using sleds and pitchforks. It’s like sledding, but all uphill and a lot more itchy! The mulch will suppress the weeds and keep in soil moisture so our tomatoes grow big and strong.
For the farm crew,
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