04 Sep

2014 CSA – Week 12

It  feels like fall out there.  It’s only the first week of September and the garden in already slowing down. The cool nights have put a damper on the robust growing that is typical in the summer heat.  We will see what happens over the course of the next few weeks.  I am hopeful that we do not receive a killing frost, as they are expecting one in Bozeman this week!

Eggs—I will have at least 7 dozen eggs here, and also some pullet eggs which as smaller and will sell for less money.

*** My friend, Bonnie Martinell, who owns Bojo Farms in Bridger is harvesting the first of her apples.  Her farm is organic and she specializes in fruit.  You can order them from me and she will begin delivering them next week on your CSA pick up day.  Here is a list of the available varieties.  I do not have the room to store them here, so send me an email or call with your orders.

Colette good eating great baking as is Red Baron these will be $2.00 per pound for 5 to 10lbs $1.85 per pound for a 35 lb box

Liberty great crisp eating apple keeps well these will be $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

Honey Crisp great crisp apple keeps well $3.25 per pound for 5 to 10 lbs $2.75 per pound for a 35lb box

She will have 8 more varieties later in the season.  This is another great opportunity to support a local producer who is doing such good things for her land and her community.  I also have some of her eggs here to sell and will try to have more next week.

This week share will contain, Heirloom and Cherry Tomatoes, Summer Squash, Slicing Cucumbers, beautiful Eggplant, Scallions, of course some Beets, Swiss Chard, Bell and Jalapeno Peppers, Radishes, Basil, and I am hoping for a few Beans again.

Please return your plastic containers and egg cartons.  It helps keep them out of the landfill and then I don’t have to purchase more plastic!

See you today –  Bodie & I will be waiting for you.

Caprese Salad
Basil is an excellent source of vitamins A and K, and a good source of vitamin C and manganese.
• 2 balls fresh mozzarella cheese (about 8 ounces)
• 4 medium-size ripe tomatoes
• 12 red and yellow cherry tomatoes, halved
• Salt
• Freshly ground pepper
• Olive oil
• Balsamic vinegar, optional
• Fresh basil leaves
• Sprigs of basil, for garnish
1. Remove cheese from brine and cut into 8 slices. Slice each tomato into 3 slices.
2. Arrange tomato slices, cheese slices and cherry tomatoes on 4 salad plates.
3. Sprinkle with salt and pepper. Drizzle with olive oil and vinegar, if desired. Top with fresh basil leaves. Garnish with a sprig of basil.

White Beans with Cheese and Basil

A new take on a Tuscan classic.

Serves: 6

Ingredients
• 1 1/2 cans (14—19 ounces) cannellini or other white beans, drained, 1/3 cup liquid reserved
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 1/2 tablespoons chopped fresh basil
• 3 tablespoons grated parmesan or romano cheese

Directions

Preheat the oven to 425°F.
Place the beans and reserved liquid in a large mixing bowl and partially mash the beans against the side of the bowl with a wooden spoon. Stir in the oil, salt, garlic powder, and pepper. Mix in the basil. Place in a shallow 2 to 3 cup baking dish, and sprinkle with the cheese. Bake until bubbling, 15 to 20 minutes. Serve hot or warm.