Vegetables for 7/18/2008

This week's veggies: lettuce mix, zucchini, summer squash (full shares), green beans, cilantro, pearl onions, scallions, spinach, garlic, basil, broccoli (full shares), kolrabi (half shares), cabbage


Next week/soon: beets w/greens, parsley, red onions, lettuce mix, lettuce, swiss chard, scallions, green beans, more basil, zucchini/summer squash

Recipe: Zucchini Bread - Melanie DeVriend’s mom's recipe
3 eggs
2 cup sugar
1 cup oil
2 t vanilla
1 cup shredded zucchini
1/2 cup nuts
1/2 t salt
1/4 t ginger
1/2 t cinnamon
3 cup flour
1 t baking soda
1/4 t baking powder
1 cup chocolate chips :)
Mix in order given. Makes 2 loaves. Bake 1 hour at 350 degrees.

Cilantro-Mayo Spread
3/4 cup mayonnaise 3/4 cup cilantro
1 Tblsp. fresh lime juice 1 tsp. soy sauce
1 clove garlic to taste
Place all ingredients into food processor and blend smooth & spreadable.
Great with turkey, roasted red peppers, and green onion wrapped in lettuce leaf.


Fabulous Cilantro Pesto From allrecipes.com
"This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing."
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

On the farm: Lot of crops to take care of right now -- we are planting the fourth and final sweet corn planting and the fall broccoli and cauliflower, weeding everything (even a couple of times), harvesting what's mature and needs to get out of the field right away and into your boxes, and trying to cover our 5 greenhouses with some endwalls and plastic so the tomatoes that are planted in them will get a little protection.

Short note this week!

Till next time!


The Seely Family
Springdale Farm