June 14,
2006
This Week’s Value Break-down:
Basil $1.50
Cucumber $2.50
Head lettuce $3.00
Radishes $2.00
Spinach $3.00
Tomatoes $3.00
Total: $15.00
Add-Ons:
This week is a “Full & Half-Share” week for cheese and baguettes. This means that everyone who has purchased cheese or baguettes get them. Please remember to check off your name on the pick-up sheets when you pick-up your shares.
Pies:
There will be no pie orders for next week (June 20th), but they will be available for June 27th. Look for order forms next week!
***Please check in about your Add-on balance***
Tote Bag Note:
Bags will shrink in the dryer. Some members have been lining them with a plastic bag to save on having to was them so often. It’s been great to see everyone using them!
This Weeks Harvest:
Basil, cucumbers, head lettuce, radishes, spinach, & tomatoes
This Weeks Add-Ons:
(Full Share Week)
(Full & Half-Shares):
Bread, Cheese, Eggs, Pies
Cashbox: Coffee, Honey, Arcana extras
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Farm Updates:
>The hothouse cucumbers have taken a bit of a hit with all the humidity, so we’ve had to remove a few of the plants to keep the whole planting healthy. There may be a small lull in the cucumber harvest until succession plantings catch up.
>The sun is FINALLY shining! Let’s hope this keeps up and we can keep the crows away from the corn!
>Vegetable seedlings are 50% off this week!
The Recipes
Radishes with Herbed Ricotta Dip, Sweet Butter, and Sea Salt
1/4 pound fresh ricotta cheese
1/2 TBS finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh dill
2 tsp. finely chopped fresh basil
Coarse salt and freshly ground pepper
1 bunches radishes, trimmed if desired
1/4 cup sweet unsalted butter, softened, for serving
High quality sea salt, for serving
Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. Dip can be refrigerated in an airtight container up to 2 days.
Serve radishes with bowls of dip, butter, and salt.
Artichoke-Spinach Dip
5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
5 lemons
2 cups tightly packed baby spinach
2 TBS mayonnaise
1 TBS finely chopped shallot
1 garlic clove, finely chopped
3/4 cup ricotta cheese
1/4 tsp. coarse salt
1/8 tsp. cayenne pepper
Freshly ground pepper
1/3 cup plus 2 TBS shredded mozzarella
1 TBS shredded Parmesan cheese
1 baguette (9 ounces), cut on the diagonal into 1/4-inch-thinck slices and toasted
Preheat oven to 350°. Place artichokes in a large stockpot; cover with water by 3 inches. Halve 4 lemons; squeeze juice into water, and add rinds. Bring to a boil. Cover; cook 20 minutes. Transfer artichokes to a wire rack set over a rimmed baking sheet; let drain upside down. Let cool completely. Remove leaves, reserving 3 cups. For each artichoke, trim inner part to the heart; scrape out fuzzy choke, and discard, reserving heart.
Put spinach into a steamer basket set over boiling water. Cook until wilted, about 2 minutes. Let cool. Squeeze out water, and coarsely chop spinach.
Pulse artichoke hearts, the finely grated zest and juice of remaining lemon, and mayonnaise, shallot, garlic, ricotta, salt, and cayenne in a food processor until combined; season with pepper. Transfer to an oven proof dish. Stir in spinach and 1/3 cup plus 1 tablespoon mozzarella. Sprinkle with Parmesan and the remaining tablespoon mozzarella.
Heat dip in oven 10 minutes. Remove from oven. Preheat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve dip with artichoke leaves and toasted baguette.
Basil Chimichurri
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the US, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least one hour ahead so the flavors have time to meld.
1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 dried red chiles
1/4 tsp. coarse salt
1/8 tsp. freshly ground pepper
Stir together all ingredients in a bowl. Chimichurri can be refrigerated in an airtight container up to 3 days. Serve cold or at room temperature.
Recipes adapted from the July issue of Martha Stewart Living Magazine.
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