We had a great weekend here on the farm. We had the opportunity to throw a party for our farm workers. We buried a pig underground and feasted Saturday with all the guys. I also had to wake up and work one of the 8 farmers markets that went out on Sunday – along with making sure the chicken flock was happy and well kept. I’m a little behind to say the least. Here’s the contents of your box this week. More recipe suggestions to come, but I wanted you to know what’s on the way.
RED LEAF LETTUCE
BLUE LAKE GREEN BEANS
HASS AVOCADOS from VINCENT FARMS (they’ve been ripening for about 2 weeks, but they may need another few days on your counter)
BIG BOX ADD: SUGAR SNAP PEAS, RED CARROTS from FRECKER FARMS, WASHINGTON NAVAL ORANGES, GREEN ZUCCHINI, ROMAINE LETTUCE
Oven Roasted Broccoli
(Chef David Gingrass swears broccoli haters will love the green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.)
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
(Recipe from Food and Wine)
Summer Squash Macaroni and Cheese
2 cups dry macaroni noodles, shells, or any other small pasta (I bought quinoa noodles at the IV Co-op and they were delicious
3 medium yellow squash, shredded
2 Tbsp butter
1 Tbsp flour
2 cups whole milk
2 cups shredded medium cheddar cheese
Salt to taste
1.Bring a large pot of water to a boil. Add a generous pinch of salt and cook noodles according to package directions. Drain and set aside.
2.Add butter, shredded squash and a pinch of salt to the pan and sauté over medium heat for 4-5 minutes or until squash has softened. Add the flour and sauté another minute.
3.Reduce heat to medium-low, pour in milk and stir regularly until milk is steaming and has thickened a little. Remove the pot from heat, add a small pinch of salt and stir in the cheese.
4.Continue stirring until cheese has melted, then add the noodles back to the pot and stir gently until ingredients are well-incorporated.
(Recipe from Eating Made Easy)
JUICE FEAST Contains:
CARROTS, RED AND ORANGE
WASHINGTON NAVAL ORANGES
FUJI APPLES from FAIRHILL FARMS