Newsletter August 8, 2007

Pete's Greens
Newsletter Aug. 8, 2007
This week’s share includes: cauliflower, tomatoes, garlic, oat flour, flax seed, kale, potatoes, beans, head lettuce, mesclun, zucchini, bell peppers
Nice summer share this week. At least some of you are receiving a head of iceberg lettuce. Don’t be put off just because it’s iceberg. Farm fresh iceberg makes a great salad with a wedge of blue cheese. Cauliflower debuts this week. We have white, orange, purple and romanesca. The orange variety is called cheddar and the purple, graffiti. The romanesca is one of the most beautiful garden vegetables. If you didn’t get a romanesca this time around don’t worry, there’s a lot more coming.
The Oat Flour and Flax Seed came from just over the border in Quebec. Oat flour has a heavenly fragrance and can be used in everything from brownies to bread to pizza dough. The flax seed should be refrigerated and ground to get the most benefit. It can be used whole in granola or breads or try adding it to a blueberry smoothie one of these mornings.
Big rain on Monday. Forecasted 50% chance of showers turned into a 4 hour downpour. We got nearly 3 inches but thankfully not the flooding of a few weeks back.
We have had some feedback about the quantities of individual types of produce we include in our share. Sometimes there is a small amount of something because it is just ripening and a small amount is all we have. We expend a lot of time and effort producing vegetables early and we want you to get at least a taste as soon as we have them. We realize that one eggplant can be an awkward amount to include in a dish but still think it is worth it to get you some early. -Pete
Storage Hints and Recipe Ideas:
Cauliflower: Store unwashed, head down in a sealed bag inside the fridge. Eat in a day or two. Steamed, lightly sauteed, but I wouldn't recommend boiling.
Zucchini: Store unwashed in the crisper. Use in a few days. Try grating it, sauteed lightly in butter.
Garlic: I store mine in a bowl on the counter. Easy.
Bell Peppers: Store unwashed in the crisper. When ready to use, slice open, take out the seeds and eat raw. Another idea is to roast them under the broiler until the skin turns black, pop into a paper bag for a few minutes, rub off the skin and slice. Store the roasted peppers in a jar of oil in the fridge to add to frittatas, salad, veggies, etc.
Potatoes: I store mine in a paper bag in the fridge. Some folks keep potatoes out of the fridge. Up to you. Just keep them in a dark, cool place for best storage and flavor.
Kale, Mesclun, Head Lettuce: Store dry in the crisper.
Roasted Tomato Basil Pesto
(adapted from the Seed Savers Calendar, 1998).
Serves 2
2 pre-roasted tomatoes or 1 largefresh tomato
2–3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
salt
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blenderand process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
ZUCCHINI MELON SALAD
In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.

2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.
Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a
colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse
under cold water. Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into
curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate
with oil and lime juice. Season with salt and pepper. Serve immediately.
Makes 4 main-course servings.
Gourmet
August 2005