THIS WEEK YOUR BASKET CONTAINS: snow peas, snap peas, kohlrabi, zucchini, basil, cabbage, spring onions, turnips, and carrots.

THANK YOU TO EVERYONE WHO CAME TO THE FARM FOR OUR SUBSCRIBER DAY!  We had a great time and, as always, were very happy to meet new people (we now have faces to go with the names on the baskets!) and to connect with longer-term subscribers.

I had intended to use the recipe below on Sunday for our subscriber day, but somehow never quite got around to it.  Try it, I think you’ll like it.

PIZZA PRIMAVERA

For the dough:

½ tsp. active yeast

¼ cup warm water

1 ½ cups unbleached flour

1 large egg, beaten

2 Tbs. olive oil

For the topping:

1-2 fresh onions, thinly sliced

3 garlic cloves thinly sliced

2 Tbs. olive oil

6 large plum tomatoes (canned or frozen)

2 zucchini, thinly sliced

¼ – ½ cup sliced black olives

½ cup thinly sliced mushrooms

1 cup grated mozzarella or 8-oz. soft goat cheese

In a small bowl, stir the yeast in the water and set aside until foamy.  Place flour in a large bowl and make a well in the center.  Add the beaten egg and olive oil in the well and begin incorporating the flour.  As you mix, stir in the dissolved yeast.  Continue mixing until a supple dough forms; you may need to adjust either the water or flour.  Knead the dough until silky smooth, transfer to a lightly oiled bowl, cover loosely with wax paper and let rest.  Meanwhile, in a heavy saucepan or casserole, cook the onions and garlic in the olive oil over low heat until thoroughly softened and lightly golden; approx. 20 min.  Add chopped tomatoes and cook, stirring often until the mixture is very thick; approx. 15 mins.  Season with salt and pepper and let cool.  Preheat oven to 400 degrees, divide the dough into two pieces and roll each piece out into an 8 inch crust.  Place the crusts on a lightly oiled cookie sheet, spread with the onion mixture, scatter zucchini, mushrooms, olives etc. and top with your choice of cheese.  If using the goat cheese or other soft cheese scatter in small pieces.  Bake for 20-25 minutes or until cheese is golden.  Can be served hot or at room temperature.

The recipe below is the first think I think of when we have early summer cabbage, though it is good with any cabbage at any time of year.

ORIENTAL CHICKEN SALAD

4 boneless skinless chicken breast halves

½ cup thinly sliced onion

3 Tbs cider vinegar

2 Tbs sesame seeds

1 head cabbage

1/3 cup cilantro

2/3 cup fresh mint

2 Tbs roasted unsalted peanuts

3 Tbs sweet and sour fish sauce

In a 5-qt saucepan, bring 3 cups of water to a boil.  Add chicken and when water returns to a boil, cover the pan and remove from heat.  Let stand until chicken is white in the thickest part (cut to check).  This should take 12-15 minutes.  Combine onion and vinegar and let stand 15 minutes.  In a heavy frying pan, stir sesame seeds until golden brown.  Remove from pan.  Shred chicken by hand. Shred enough cabbage to make 6 cups.  Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint.  Add peanuts, sesame seeds and fish sauce and mix well.  Makes 4-6servings.

We topped the early planting of basil to encourage more abundant growth for later harvest.  The recipe below is perfect for this week.

PEPPERCORN RANCH DIP

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.