oro blanci grapefruit
Hey guys. It feels great to sit down and give a little farm update. making these posts is actually one of my favorite parts of doing this work. So I am glad that things are starting to level off enough for me to get back here more often. I sure wish all of you could be here today. The water last week did some amazing things for the plants. Sometimes I feel a little guilty because I am often the only one around here to experience the grace and beauty of all this. If I could package and put the feeling I get from being on the land on days like this, we would be the biggest CSA in the U.S.
We have a few new things in the box this week. So I want to make sure we cover those. The most unusual one is probably the okra. This has to be the very first time we had okra. First of all. Don’t panic. Okra is easy. You just cook dickens out of it. And it is good. okra has a flavor profile that is very hearty and savory. And the right recipe will make you a fan forever. If you are not already. This is basically the recipe that made me fall in love with okra. And like the author, I came across it while eating at a mediterranian restaurant.
Next, we have the nectarines. Now, these are not from here. They are from an organic orchard in Julian. I swapped a crate of tomatoes for these. And after you taste them, I think you will agree that we made good deal. Here is a recipe that makes me happy. You do not have to use mint. Basil is amazing in this one too. And vanilla ice cream substitutes the ricotta quite nicely.
Here is a barbecue sauce that can be made with nectarines.
Now that tomato and basil are here for the summer, I feel like we can do just about anything. Check out this caprese crostini with pesto!
At the last CSA work party and potluck, our Ms Stacey knocked everyone out with the most flavorful passion fruit bread.
This is it:
- 250g (approximately 2 cups) flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt
- 200g (approximately ¾ cup) superfine sugar
- 3 large eggs
- 1/2 cup canola oil
- ½ cup passion fruit pulp (I pushed the seeds and pulp through a sieve then added back 2 teaspoons of seeds)
- Pre-heat the oven to 350°F and grease and line a loaf tin.
- Sift together the flour, baking powder and salt and set aside.
- In a separate bowl, combine the remaining ingredients and mix well.
- Pour the yoghurt mixture into the dry ingredients and mix to combine.
- Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
- Remove from the oven and allow to cool completely before removing the cakes from the tin.Who needs a shovel, when one can dig with his face?