Greentree Naturals CSA Newsletter - August 13, 2014

Fresh from the Garden News

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken."
- James Dent

It's hard to believe seven weeks have gone by since we began the CSA. I am always quite amazed at how fast time seems to pass by. Just the other day turns out to be ten years ago...we laugh at ourselves often over this distortion.

This heat continues to be rather grueling for working in the gardens. We attempt to get the majority of the harvesting done first thing in the morning, then spend the rest of the day working in the shade, and return to the field once it is in the shade again. I was picking beans last night until dark and it was so nice out there!

This week you get blueberries from Riley Creek Blueberry Farm. Their blues are big and the best! If you are interested in U-pick blueberries, I encourage you to go support my favorite blueberry farmer. Otherwise, you can find them at the farmers market for more fresh berries.

WHAT'S IN THE BAG:

French Filet Beans—delicious steamed or sautéed lightly in a little bit of olive oil or butter.

Broccoli Bits—Sprouting broccoli is good for stir-fry.

Summer squash—A mix of many kinds and colors!

Carrots— Try the Carrot top pesto recipe, its good!

Cucumbers—No need to peel ‘em. Suggest if you don't eat right away to wrap in a moist paper towel. The ones in the store are waxed to keep them fresh.

Eggplant— See recipe for Baba Ghanoush

Snow Peas

Beets

Salad Mix

Kale

Blueberries from Riley Creek

Basil and Dill

*More basil available for $12/lb for making pesto!

Recipe: Carrot Top Pesto

• 1 cup lightly packed carrot leaves (stems removed)
• 6 TBS extra-virgin olive oil
• 1+ garlic clove
• 1/4 tsp kosher kosher or fine sea salt
• 3 TBS pine nuts or walnuts, toasted
• 1/4 cp freshly grated Parmesan cheese

In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the nuts and pulse until finely chopped. Add the Parmesan and pulse just until combines. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days. I serve this as a dip with crudités, add a dollop on top of bruchetta with goat cheese, or great on pasta of choice.

Recipe Baba Ghanoush

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 TBS sesame seeds
• 2 cloves garlic, minced
• Salt & pepper to taste
• 1 1/2 TBS olive oil

Preheat oven to 400 degrees. Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30-40 minutes, turning occasionally, or until soft. Remove from oven, and place into large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving to allow time for the flavors to "mingle".

Eggplant is excellent in a stir-fry, grilled makes a yummy sandwich, and if you google "recipes for eggplant" you will come up with lots of other ideas of what to do with it!