This weeks’ share contains: 1 bunch red beets, 1 bunch red onions, 1 head each of red bibb and green romaine lettuce, 3 garlic bulbs, 3/4 pound basil, 4 zephyr squash, 1&1/2 pounds cucumbers, 1 bunch Italian parsley.
It’s pesto making time! Often our basil succumbs to disease just as the tomatoes start to ripen. It looks beautiful now so we thought we’d put a big batch in this week for you to make enough to get you thru.
I make a simple pesto of parsley and basil, lots of garlic, salt, lemon juice, olive oil. That’s it! Then when I’m using it I add nuts and cheese if we want them. You can store pesto in a jar in your refrigerator for months if you keep a layer of olive oil over the top of the pesto. It also freezes well.
We’ve been enjoying eating our beets and beet greens together. They need to be cooked separately but then combined at the end. I’ll attach a recipe here.
It is moving into hot weather and the eggplant, peppers, okra and tomatoes are about to start ripening. We will have sauce tomatoes available in bulk in late July. If you are interested in canning or freezing some, let me know. I’ll keep you all posted as they become ripe.
Next week will include carrots, cucumbers, potatoes as well as other yummy vegetables!