This Week's Vegetable Harvest:
- Fresh Basil
- Sweet Corn from Geneva Lakes Produce in Burlington, WI
- Red 'Tropea' Onions
- Tomatoes
- Cucumbers
- Tomato Puree
- Zucchini
- Mushrooms from River Valley Ranch in Burlington, WI
- Eggplant (Wed and Thurs off-farm pickup sites)
- Green Beans or Romano Beans
This Week's Fruit Harvest:
- Blackberries
- Nectarines
- Blueberries
- 'Shiro' Plums
This Week's Dairy Share:
- Farmers Cheese from Silver Lewis Cheese Co-op
- Greek Yogurt from Pastureland Co-op
- Summer Butter from Nordic Creamery
- Lowfat Raspberry Yogurt from Sugar River Dairy
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| Silver Lewis Cheese Co-op in Monticello, established in 1897, is the oldest continuously operating cheese factory in Wisconsin.
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| Although much has changed since Silver Lewis opened its doors over a hundred years ago, some things remain the same. Four generations later, members of the Silver family still operate one of the dairy farms that provide milk to the factory. |
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| And small groups of contented cows lounge in pastures along the roadside. Although there are fewer scenes like this than there used to be, many people are working hard to keep Green County's dairy farming industry strong and vibrant. Thanks for supporting Wisconsin's small family farms and dairy producers. Their future is brighter because of you! |
Notes from the Farm Kitchen
Red Long of Tropea is the name of this week's onion. It is a variety that was traditionally grown in Mediterranean Italy and France. We use them in salads as well as for everyday cooking in place of traditional bulb onions.
This week's share contains a jar of tomato puree made from our own tomatoes. As it says on the label, our tomato puree makes a great soup by itself or with the addition of a little cream. You can also use it as a base for heartier soups, chili and pasta sauce. I like to use it as a basting liquid when roasting meats, as a replacement for water or broth when I'm making risotto, or in the crockpot when I'm slow-cooking a beef roast. The puree is shelf-stable, but should be refrigerated after opening.
This week some of you will receive traditional green beans while some of you will receive romano beans. Romanos are very similar to traditional green beans except that they have a wider, flatter pod. They can be cooked the same way as traditional beans.
This Week's Featured Recipe
Zucchini and Green Beans with Fresh Basil
for the sauce:
1/2 cup fresh basil leaves
2 tablespoons fresh parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
for the vegetables:
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
Blend first 6 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season to taste with salt and pepper.
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce to coat vegetables generously. Season with salt and pepper.
Next Week's Harvest (our best guess)... arugula, garlic, green beans, sweet corn, tomatoes, bell peppers, cucumbers, zucchini, leeks, kale, potatoes, peaches and maybe watermelons.
