The heat is going to work us hard this week. Lots of water will keep the crops looking good and growing fast. As we approach the beginning of summer, we hope everyone is getting the time they need to relax and soak up some sun!
What’s in Box #3?
Salad Mix: A true Horton Road staple. This is our “original” blend which has some of all of the greens that we grow on the farm. For best storage, keep greens in the fridge, in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.
Little Gem Lettuce: These small heads are sweet (like butter lettuce) with a nice crunch (like romaine). A classic use for this lettuce is to cut it in half lengthwise and serve each half, dressed, as a salad. Frequently sought after by restaurants.
Red Kale: Red Russian variety. Great flavor right now. Excellent steamed, sauteed or used in soups.
Green Onions: Parade variety. A versatile allium that is tasty raw or cooked. Add to salads, eggs, casseroles, tacos, etc. Remember to use the whole onion from the white part all the way up to the green tip.
Radishes: Cheriette variety. These are large and have a little “kick” to them. The pests are loving them too; just notice the white spots on the surface.
Basil: The first cut of the season. This basil is grown inside one of our unheated greenhouses. It has really enjoyed the recent warmer weather and is growing quickly. If you can’t use the whole bunch in your regular meal prep, consider making a pesto that you could freeze for later use.
Broccoli: Green Magic variety. One of the first crops we plant each spring and it is finally ready! Just in time for summer salads, stir-frys and side dishes. Plan to use this within a couple of days.
Recipes:
Garlic and Kale Pasta Salad
A throwback from the Horton Road archives. A great way to use kale since it cooks down nicely. ~ Lisa
3 cups dry brown rice pasta (penne works great)
1 medium bunch kale – chopped small
4 Tbl olive or soybean oil
3 large and firm garlic cloves (minced)
1/4 cup dried or fresh basil
4 Tbl balsamic vinegar (or add amount to taste)
sea salt and pepper (to taste)
Cook pasta until firm to the bite; drain and cool under cold flowing water for a minute. At the same time, in a large skillet or pan, simmer the kale in 4 cups water for 10 – 15 min., or until it has reached your desired tenderness. Drain and save the water for soup stock if you would like. In large bowl mix the remaining ingredients with wooden spoon, then add the pasta and kale. Season and enjoy at time of preparation or refrigerate overnight for enhanced flavor.
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Basil and Fruit Skewers
Summertime means fruit galore, along with one of my favorite herbs, basil! Something different to try, but easy to make multiples for picnics, barbeques and potlucks. ~ Heather
Ingredients:
– Small mozzarella balls
– Raspberries
– Blueberries
– Blackberries
– Strawberries
– Fresh mint leaves
– Fresh basil leaves
Add the fruit, mozzarella, mint leaves and basil leaves in an alternating order on skewers, serve and enjoy!
https://www.yummly.com/recipe/Fruit_-Cheese-and-Herb-Skewers-981900
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Chopped Broccoli with Lemon
The simplicity of the seasoning in this recipe is delicious! Be careful not to overcook the broccoli, a little crunch is nice. Recipe from Deborah Madison’s Vegetarian Cooking for Everyone. ~ Lisa
1-1.5 lbs broccoli
2-4 tbsp extra virgin olive oil or butter
Salt & freshly milled pepper
Fresh lemon juice to taste
Chop the broccoli into small florets; peel and finely chop the stems. Put the stems in the steaming basket, add the florets, then cover and steam until just a little short of being tender. Toss with olive oil and season with salt pepper, and lemon juice to sharpen the flavors.