We are working on our last big sowing for the greenhouse this week: our first round of chicories, as well as the last chard and basil. The greenhouse will be at its fullest again until we start planting out all the fall crops next week. We are slowly prepping the winter field and starting to recycle beds in the other fields.
We are close to mid summer when the weed pressure is high, the fields are full, and we are starting to feel the pull of fall. We are looking forward to celebrating this time with you on Saturday.
This week’s pick list:
Arugula
Beets
Chard
Potatoes
Collards
Parsley, Basil, Cilantro, Dill
Kohlrabi
Leeks
Carrots
Kale
Summer squash
Lettuce
Cucumbers
Peas
Radishes
Fennel
Broccoli
Tatsoi
Scallions
Strawberries
Tea Blends
Dried Peppers
Revolution Bread and Filigreen Farm Blueberries available!
Zucchini With Ricotta-Basil Mousse, from nytimes.com
6 small zucchini (about 1 1/2 pounds)
1 cup loosely packed fresh basil leaves, finely chopped
1 cup (8 ounces) ricotta cheese
½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Parsley sprigs
Preheat oven to 450 degrees Fahrenheit.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9–inch baking dish coated with olive oil.
Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.