Blue Gate Farm News – Volume VII,  Number 11  –  August 12, 2008

 

In this week’s box:

Basil: asst.

Garlic: hardneck asst.

Potatoes: German Butterball

Tomatoes: assorted (see 7/29 newsletter for descriptions)

 

For those with the Egg option: one dozen free-range eggs (assorted colors)

For those with the Cheese option: Pesto Chevre & Classic Feta

For those with the Herb option: Basil: Lemon, Chives, Fennel

 

 

Featured Recipe(s) (see below): Lemon-Garlic Oil with Herbs

                                                    Fresh Basil Aioli

                                                                     Blue Gate Farm Pesto

 

Rain this week: 0.00 ” (from 8/5 - 8/11)

 

What’s up on the farm?

This was make or break week on the farm.  We took a hard look at the mid-season crops that had not yet produced anything and determined the likelihood of them ever doing so.  Those that got the thumbs down were thanked for their participation and summarily mowed down.  Those that fell to the Snapper mower included summer squash, zucchini, Maxibel beans, eggplant, five rows of winter squash and three rows of potatoes.  It was a pretty brutal week, but not all is lost.  We also harvested the last of the garlic (more than 1200 heads total) and potatoes.  So are you tired of beans yet?  Don’t worry, the plants are taking a break while they bloom and get ready to set more beans.  So we’ll take the opportunity to enjoy a few other vegetables and will be ready to celebrate beans again when they’re back in a couple of weeks.

 

This time of year is always a little odd because we are pushing to not only harvest crops, but also planting new ones.  In the past week we prepped beds and planted swiss chard, Chinese cabbage, pac choi, kale and salad mix for fall.  So hopefully we will be back in greens in about four weeks.

 

This week also brought the arrival of the new high tunnels.  Unloading six-foot long pallets weighing nearly 1500 pounds from the semi with our skid loader is always interesting, but we got it all on the ground without incident. So now we are preparing the sites and getting ready for building.  So here’s your big chance to join the fun – High Tunnel raising: on Sunday, August 24th, we plan to assemble and erect the two tunnels from 10 AM to dusk.  This process is similar to a child’s tinker toy set – just on a larger scale.  Construction skills aren’t necessary as many of the tasks are as simple as putting nuts to bolts, taping pipe joints and standing up arches.  There will be a number of experienced folks to head up construction.  Come out and join the fun – for a couple of hours or all day!   Please let us know if you are planning to loin us so we can plan for lunch.

 

For those of you who aren’t herb share members, welcome to your first basil delivery.  With all the rain, wind and hail the basil is rather short and a bit tattered, but still tastes good.  In your bundle you may find a combination of Lettuce Leaf, Genovese, Thai Magic and Dark Opal basils.  We recommend that you treat basil like cut flowers: trim the cut ends and place in a vase or glass of water on your kitchen counter, out of sunlight and drafts.  If you try the dipping oil recipe in today’s newsletter, consider adding a little fresh basil just before you serve it.  Yum! Serving suggestion: the dipping oil,aioli and pesto recipes would be good with roasted small potatoes.

 

Best from the farm,

 

Jill & Sean

 

Lemon-Garlic Oil with Herbs

 

This dipping oil is equally good with bread or drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

Yields about 3/4 cup.

 

2 small lemons
3/4 cup extra-virgin olive oil
1-1/2 Tbs. minced garlic
Two 3- to 4-inch sprigs fresh rosemary
3 Tbs. finely chopped fresh flat-leaf parsley, or basil

 

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

 

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

 

You can make and refrigerate this dipping oil (hold the parsley) up to a day ahead. When ready to serve, bring it to room temperature and stir in the herbs.

 

Recipe Source:  Fine Cooking 93, pp. 43

 

 

Fresh Basil Aioli

 

2 egg yolks

1 tbls. Dijon mustard

1 clove garlic minced

1 tsp salt

1 tbls. Lemon juice

½ cup fresh basil leaves chopped fine

2 cups good quality olive oil

 

Blend yolks in food processor with mustard, garlic, salt and lemon juice. Add olive oil slowly until you have the thickness you desire. Add basil and continue to blend. (If you have pesto add 1 tbls for color.)
Store in refrigerator.

Source: unknown

 

 

Blue Gate Farm Pesto

 

2 Tbs Sunflower seeds-toasted (can substitute pine nuts)

2 cloves Garlic (garlic lovers can add more)

2 c. Basil (any variety, a mix is particularly nice)

½ c. Sorrel (optional)

½ c. Olive oil

1 tsp Salt (if using pre-salted sunflower seeds, can reduce salt amount)

½ c. Parmesan cheese, fresh grated (not the stuff in the can)

 

Place sunflower seeds and garlic into food processor then pulse several times. Add basil and sorrel, drizzle with half of oil. Pulse several times.  Add remaining oil, Parmesan cheese and salt if desired.

Pesto should be stored for a week or less in the refrigerator in a sealed container.  If storing longer, freeze in small muffin pans or ice cube trays (use only for this purpose).  When frozen solid, place in freezer bags and replace in the freezer.