July 11,
2006
Value Break-Down
Basil $2.00
Broccoli ($1.50)
Cabbage ($1.50)
Cucumber ($1.00)
Garlic $1.00
Kohlrabi ($2.25)
Lettuce $3.00
Peas $5.00
Radish $2.00
Scallions $1.75
Tomatoes $4.00
Total: (about) $22.00
(things in parentheses are "either/or" options)
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Add-Ons:
This week is a “Full-Share” & “Half-Share” week for cheese and baguettes.
Chicken:
It’s the first pick-up for chicken!
Pick-Your-Own:
This week you can pick herbs and a small bouquet!
Freebies:
Next week we will be clearing out our greenhouses and this means freebies for you! Please come prepared to help us with this next week. We’ll let you know what is available for you next week.
Pretty Please...Slow Down in our driveway!
There are often many children around, and we’ve noticed some speedy drivers on pick-up days. Thanks.
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This Weeks Harvest:
basil, broccoli, cabage, cucumbers, garlic, kohlrabi, lettuce, peas, radishes, scallions, & tomatoes
This Weeks Add-Ons
(Full & Half-Shares):
Bread, Cheese, Eggs
Chicken
Cashbox: Coffee, Honey, Arcana extras
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Farm Updates:
>The blueberries are ripening nicely and protected from the birds. It should be a good harvest!
>Field staff have actually been watering in the fields this week & it’s feeling like a good balance of water & sun.
>Many projects are happening with our growing perennials collection—take note of the sale this week. 20% off all 4” pots, and 2% off selected 1 gallon pots (daisies, lobelia, gaillardia, coreopsis, etc.)
The Recipes
Yogurt-Basil Chicken Kabobs
Makes about 20
Kids always get a kick out of food on a stick. Some of the yogurt dipping sauce marinates the meat and vegetables.
1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
Salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
1 pint (12 ounces) large cherry tomatoes
1 tablespoon olive oil
1. Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
2. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
3. Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
4. Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.
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Tomato and Grilled-Bread Salad
Serves 4; Prep time: 25 minutes; Total time: 25 minutes
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper
1. Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
2. In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.
Per serving: 383 calories; 22.9 grams fat; 7 grams protein; 39.5 grams carbohydrates
Note: You can also serve this grilled bread alongside a dish of olive oil for dipping.
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