Living Land Farm Weekly Harvest News
Farm News: Yippee for the rainfall, early Friday morning!!! The fields look great – thanks to Lupita’s father (Evaristo) who has volunteered to be our weed removal specialist for the season. He works longs hours very frequently! This allows Adam to do more farm projects, cover crop, etc. and Lupita to spend more time with our son Adán and cooking with our produce! Produce update: the tomatoes in the high tunnel are ripening, we finally have eggplants starting to grow, and the green beans are producing like crazy! The photo posted above is zucchini that has been prepped with a spiral vegetable slicer. It is an awesome way to get kids involved in food prep. We ate the zucchini raw the first few times and then sautéed slightly with butter, both ways delicious!
Anticipated Harvest: Green beans, potatoes, fresh eating onions, basil, lettuce, broccoli, carrots, zucchini, cucumbers, and maybe cabbage.
Recipe of the week (from our kitchen): Green Beans and Potato Dish (Serve warm)
The following recipe is one I (Lupita) created based on what we had available. Since there was no recipe to follow I suggest you add the lemon/mustard sauce gradually and salt/garlic to taste.
Ingredients: Potatoes, green beans, water, salt, garlic, butter, lemon juice, Dijon mustard, optional – tuna
After washing all produce, cut potatoes in half or fourths (leave skins on). In a large pot add water and potatoes and cook until slightly tender. Prior to adding cut up green beans (in half or thirds) drain some of the excess water but leave enough to cook/steam veggies for 5-7 minutes. Add butter, salt and garlic to taste. In a separate bowl mix about 2 tablespoons lemon juice and maybe 2 tablespoons Dijon mustard, more or less depending on your taste buds. Add sauce to potatoes and green beans. Optional: Add 1 -2 cans of tuna (water drained) or a small grilled tuna steak.
Basil Syrup recipe will be added to the website later this week!
Lupita and Adam