Oh, what a week! Many of you noticed that last week's newsletter arrived on Monday morning rather than Sunday evening. The storm last Sunday caused a power outage at our farm and our top priority was setting up a generator to keep harvested produce cool. Luckily we have a couple of refrigerator trucks and the remaining fresh black sweet cherries were moved to the trucks. It was a powerful storm that left us counting our blessings that although we lost produce and trees we "survived" the storm.
What to expect to find in your bin this week:
Summer Apples
Oakleaf Lettuce
Tomatoes
Zucchini
Cucumbers
Green Beans
Red Onions
Carrots
Fingerling Potatoes
Here are a couple of recipes that include items that will be in your bin.
Haricots Verts, Corn and Carrot Salad
MELISSA CLARK Time 10 minutes Yield 6 to 8 servings
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. This salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too.
INGREDIENTS
½ teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
¼ cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, trimmed
2 ⅔ cups cooked fresh corn kernels (from about 4 corn cobs)
½ pound carrot, peeled and coarsely grated (2 cups)
PREPARATION
In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Roasted Zucchini & Pesto
From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Makes: 4 servings, about 1 cup each
Active Time: 5 minutes
Total Time: 25 minutes
INGREDIENTS
2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
2 tablespoons prepared pesto
Salt to taste
Freshly ground pepper to taste
PREPARATION
Place a baking sheet on the middle rack of the oven. Preheat oven to 500°F.
Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
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