Week #12 (8/10 &13)

This week your basket contains: summer squash, cucumber, carrots, onions, tomatoes, cherry tomatoes, beans, sweet peppers, kale, and basil.

Our favorite August treat is BLACKBERRIES!  It looks to be a good year for the ubiquitous berry.  We welcome you to come to the farm on your schedule to pick as many as you like (free, of course).  Please do email to let us know when you will be coming so we can keep an eye out for you so we can say hello and point you in the most fruitful direction.


2/3 cup buttermilk

1 cup lowfat cottage cheese

juice of 1 lemon (2 Tbs.)

1 tsp. coarsly ground peppercorns

1 Tbs. minced, fresh chives

2 Tbs. fresh chopped basil

1 tsp. fresh thyme leaves

salt to taste

In a food processor combine all ingredients except salt.  Process until a creamy dip is formed.  Season to taste with salt.  Transfer to a bowl and chill.

Pesto is the first thing most people think of when they think of basil (with good reason; it’s great!).  You can also add kale to the pesto or even use only kale for a different flavor as in the second recipe.


4 c. fresh basil leaves

2 cloves garlic

½ c. pine nuts

½ c. olive oil

¼ c. melted butter

3/4 c. freshly grated Parmesan cheese

Salt & pepper to taste

Put basil leaves, garlic and nuts in bowl of food processor.  Process until finely chopped.  With machine running, slowly pour in the olive oil and melted butter.  With a spoon stir in the cheese, salt and pepper.  This can be stored in the fridge for up to three weeks.  We have also had good luck freezing pesto in ice cube trays, which gives you quick easy pre-portioned pesto cubes.


2 cups packed torn kale leaves, stems removed

1 cup basil leaves

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1/4 cup toasted walnuts

4 cloves garlic, chopped

1/2 cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately. From Epicurious.com.

With cucumbers coming in in quantity, this easy and tasty recipe for refrigerator pickles is perfect.  With our kids in the house we were never able to keep these in stock!


2 unwaxed or peeled cucumbers

1 small onion

1 clove garlic, minced

1 Tb fresh dill or 1 ½ tsp. dill seed

1 cup hot water

1 Tb salt

2 Tb honey

3 Tb cider vinegar

Slice each cucumber lengthwise into 8 sticks.  Slice onion into rings.  Alternate layers of cucumber and onion in a broad non-metal dish.  Scatter dill and garlic on top.  Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers.  Cover and refrigerate at least 6 hours before using.

NOTE:  When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed.  Prepare a fresh solution after 2 or 3 batches have been made.  From American Wholefoods Cuisine by Nikki and David Goldberg