Summer Share #12
My Fine Homestead Newsletter
8/15/2018

In This Issue:

Announcements
Full Share Box
Half Share Box
Recipe - Simple Pesto

Announcements
  • Thanks to everyone for remembering to return boxes, silver insulating bubble wrap in MES boxes, egg cartons and clear plastic & green pulp pint/quart boxes.

  • It's the 12th week of Summer Vegetable Shares.

  • EOW Vegetable members @ Dianne Dr, Transformation Center & The Office Market pick up boxes this week.

  • This week MES boxes = LEUCC. You will find ground beef & eggs in your box.
  • Next week (#4 for August) MES boxes will be for Dianne Dr & Richland Center.
Full Share Box  
Zucchini/Summer Squash - (combo of green zucchini, yellow squash, and/or patty pan) Summer Squash skin is tender and can be eaten.
( Patty pans - delicious stuffed or grilled, these can also be eaten raw, or blanched and sliced across the circumference to make a decorative saute or stir-fry.)
Eggplant - 1 or 2
Yellow Wax Snap Beans - 1 lb Use like green beans.
Cucumber - combo of 2, green or lemon, ( Lemon Cucumber - named for their yellow lemony color - these taste like their green counterparts only with less of the bitter biochemical that can make cucumbers bitter & hard to digest. Often eaten raw, they are also good pickled.)
Broccoli - 1 1/2 lb (Stalk & leaves are also edible & quite tasty.) We soak heads in water to get rid of bugs but suggest you submerse them in salt water for 20 to 30 minutes.
Cabbage, Green - 1 or 2 head
Muskmelon (from King's Hill Farm) - 1
Sweet Pepper - 1 red, orange, or yellow (either bell or horn)
Cherry Tomatoes - 1/2 pint
Basil - 1 bunch
Garlic - 1 bulb
Half Share Box 
Zucchini/Summer Squash - 1 (either green zucchini, yellow squash, and/or patty pan) Summer Squash skin is tender and can be eaten.
( Patty pans - delicious stuffed or grilled, these can also be eaten raw, or blanched and sliced across the circumference to make a decorative saute or stir-fry.)
Yellow Wax Snap Beans - 1 lb Use like green beans.
Cucumber - 1 lemon ( Lemon Cucumber - named for their yellow lemony color - these taste like their green counterparts only with less of the bitter biochemical that can make cucumbers bitter & hard to digest. Often eaten raw, they are also good pickled.)
Broccoli - 1 lb
Cabbage - 1
Muskmelon (from King's Hill Farm) - 1 bunch
Basil - 1 bunch
Garlic - 1 bulb
Simple Pesto
from Farm-Fresh and Fast
serves 6

2 cups basil leaves, loosely packed
1 cup toasted nuts (walnuts, hickory nuts, or pecans)
1 1/2 - 2 cups grated Parmesan
3 large cloves garlic (or more to taste)
salt and ground black pepper to taste
1/2 - 1 cup olive oil

Chop or crush the basil in a blender, food processor, or mortar and pestle. Add the nuts, Parmesan, garlic, salt & pepper. Puree or grind until smooth. Drizzle in the oil until the pesto reaches the desired consistency. Taste and adjust the seasonings as desired.

Serving Suggestions:
  • Use plain or mixed with mayonnaise or cream cheese as a sandwich spread.
  • Toss with roasted vegetables.
  • Mix into vinaigrette for a salad dressing.
  • Use as pizza sauce, with or in place of cheese.
  • Mix with Greek-style yogurt or sour cream for a dip.
  • Drizzle over sliced tomatoes and mozzarella.
  • Mix into mashed potatoes.
  • Make a red, white, and green layered dip with cream cheese and chopped oil-packed sun-dried tomatoes.
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