The pick your own field is bursting with flowers, food, and life right now. Please feel free to pick as many flowers as you can; the more you pick the more the plants will produce. The flowers will last the best if you pick them directly into water. We do suggest bringing a small bucket or container. Many of the flowers are also good to dry. We will be slowly drying them for wreath making at the fall festival as well.
There are also many shishito and patron peppers, tomatillos, ground cherries, and cherry tomatoes. We have 4 varieties of cherry tomatoes: red, orange, white, and striped pink. As well, there is chamomile and tulsi (holy basil) that you can harvest for tea. Please ask us if you need any help finding any of the crops or knowing how to pick them.
This week's pick list:
- Carrots
- Turnips
- Potatoes
- Corn
- Summer squash
- Cucumbers
- Fennel
- Leeks
- Lettuce
- Beets
- Kale
- Scallions
- Chard
- Collards
- Eggplant
- Hot pepper
- Spring onions
- Kohlrabi
- Parsley, basil, cilantro, and dill
- Strawberries
- Pick your own crops!
- Revolution Bread is available
Pasta and Zuchinni Salad, from nytimes.com
- Salt
- black pepper
- ⅔ cup sunflower oil
- 3 medium zucchini, cut into 1/4-inch-thick slices
- 1 ½ tablespoons red wine vinegar
- 2 cups basil leaves, shredded coarsely
- ¼ cup parsley leaves
- ⅓ cup olive oil
- 9 ounces strozzapreti or penne pasta
- Zest of 1 lemon
- 1 ½ tablespoons capers
- 7 ounces buffalo mozzarella, torn into chunks
Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.
