Living Land Farm Weekly Harvest News
July 20, 2014 Week 6 of 18
Farm News: The latest project at the farm is setting up irrigation throughout the fields. It will actually feel like summer this week and the heat loving plants will also need water to grow. In previous years by now the watermelons are about the size of a basketball, some bigger however most are about the size of a baseball or smaller! The pepper plants are also starting to put on lots of fruit and hopefully the warmer night temps will allow the fruit to grow more too.
Anticipated Harvest: Potatoes, kale, fresh eating onions, kohlrabi, basil, fennel, lettuce, broccoli, carrots, zucchini, cucumbers, and maybe cabbage.
Recipe of the week:
Zucchini Soup with basil Great appetizer, serves 8
3 tablespoon extra-virgin olive oil
1 medium onion, diced
3-4 medium zukes, diced (about 4 cups)
4 garlic cloves, minced
4 cups water
2 vegetable bouillon cubes
¼ cup packed fresh basil (leaves only)
¼ teaspoon freshly ground black pepper, or to taste
- Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic, continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking about 10 minutes, or until veggies are tender.
- Transfer to a blender and gradually add ¼ cup fresh basil (leaves only). Process until smooth. Return to pot, and pepper, and reheat. Taste and adjust seasoning. Serve immediately.
Lupita and Adam
Fennel: Use the feathery leaves as a fresh herb for seasoning. Try using it in place of dill. Fennel can be baked, steamed, or sautéed. Try substituting the white bulb for recipes that call for celery. Wash the fennel bulb, trimming off any damaged areas or woody parts of the stalk.