This Weeks Box 5/25/2012

Here is the list
strawberries
pink lemons
yellow crookneck squash
carrots
apricots
broccoli
spring onions
chard
spring mix
tangelos
head lettuce
red potatoes 
basil

Hey everyone! I do not know about you all, but these past few weeks have been chock full of activity. My to do list has to do lists! We have certainly made a lot of progress in a lot of areas of the farm and its operations. All of that is due to the help of our weekly volunteers. Thanks to Nate, Jade, Jonda and Hanna for their work during the week, and Allyson for dropping off boxes at the pick up sites on the weekend. We are getting a real good jump on the summer heat and are about 75% planted out. 2 things I am really looking forward too once we get planted out in a couple weeks are #1 getting you all up to speed with images and details of what has been happening, and then doing a little surfing!
Have a great weekend

Here are some fritters you can make with 1 squash, a bunch of carrots and a potato.
1 egg
1/4 cup flour
pinch of black pepper
cooking oil
parmesan cheese
Grate squash, carrots and potato. You can throw in a grated beet if you have one laying around. Chopped green onion is welcome here too. Put everything in a bowl and add the cheese and egg. Mix together and then add flour until it is almost a dry mix. Make patties and fry until golden browm
We have apricots!!
Apricots and Herbed Strawberries with Angel Food Cake
Pesto Recipe

Remember that pesto in italian means paste. Herb paste, to be exact. So by no means should basil always be the only herb in your pesto recipe. Rosemary, tarragon, oregano and much more make an excellent pesto as well. Also, keep in mind that plants like spinach, chard, kale and even bok choy, make pesto great extenders if you love pesto and want to make huge batches, but only have a little bit of herb. Chard and spinach are my favorite plants to use for pesto fillers because their flavor is so mild.

 Potatoes love pesto  “pestatoes”
Preheat oven to 400.  Wash, dry and cut three potatoes into halves or quarters, depending on size so that they are all similar sized-pieces.
Put potatoes in a large bowl, add a tablespoon of olive oil and a liberal amount of salt and pepper; mix well. Add pesto and mix
Place potatoes on a foil-lined, oiled pan. Roast for 20 minutes, take out of oven and turn potatoes over to cook evenly.  Roast another 10-20 minutes until tender. 

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