Just a reminder that the first pick up is today from 4:30pm until 6pm. I'm expecting it to be a little crazy as it is our first pick up of the season. If you need to get in touch with me today give me a call 704/305.6654. I will not be back behind this computer until after the pick up is complete.
You will be picking up boxes that have your last name written on them. Eric and Aaron will be at Two Leaves and a Bud. Brad will be at the Elma C. Lomax Incubator Farm on Atando Road. Please visit the previously agreed on location for your particular pick up.
Please remember to empty your box and refrigerate its contents as soon as you get home! If not the ice in them will quickly melt and your vegetables will go bad fast.
This week members will be receiving:
Straight Neck Squash
Patty Pan Squash
Yellow and Green Zucchini
A few early Cumbers!
I have attached a wonderful packet of information put together by Debbie Bost and the great folks at Cooperative Extension Services - Cabarrus County Center. This will help those of you less familiar with cooking these foods.
I am going to end this email with two recipes. Please feel free to begin sharing recipes. This is great tasting, locally raised, organic produce. However, you're only going to enjoy it if you eat it!
Garlic scape pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
Pine nuts if available
Chop the garlic scapes into 3 inch lengths. Put it int he food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.
1 tablespoon apple cider vinegar
2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt w)
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed
Cut kale into 2 to 3 inch pieces.
Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
Try to get all the leaves covered.
Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
Time for baking varies depending on the size of your chips and desired crispness.
The outer edges cook quicker than the pieces from near the stem.
See you this afternoon!