Newsletter — August 6 – August 12 (Blueberry Crisp, Basic Basil Pesto)

We still have plenty of blueberries, so this would be a fantastic week to make a blueberry pie or crisp! Since we have lots of fresh basil and dill, it would also be a perfect week to try some quick refrigerator dill pickles and some home-made pesto. All of our late-summer produce is looking great, but it’s running well behind schedule, in part because much of it was planted very late due to the rain this spring. I know we will have carrots next week, and I also know that the potatoes, tomatoes, peppers, and eggplant aren’t far off.

You’ll notice that we changed the number of options that everyone gets this week – now members with single shares get 3, small shares 4, and the larges 5. A pint of blueberries is worth 2 options. We did this in part so you could get enough berries to make a pie or crisp (1 pint = 2 cups) if you’d like.

Small Share:

1 pint blueberries or 1 PYO voucher ($4.50)

8 ears corn ($4.50)

1 bunch kale OR 1 extra option ($2)

Fresh baby dill OR 2 extra cukes ($1.5)

Choose 4 options ($8-$12):

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $20.50-$24.50

Single Share:

1 pint blueberries ($4.5)

6 ears corn ($3.5)

Fresh dill, 2 cucumbers, or 1 bunch Kale ($1-2)

Choose 3 options ($6-$9)

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $15-$19

Large Share:

2 pints blueberries ($9)

8 ears corn ($4.50)

1 bunch kale or 1 extra option ($2)

Fresh dill or 2 extra cukes ($1.5)

1 bunch beets (or 1 extra option) ($3)

Choose 5 options ($10-$15):

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $30 – $35

Bread and Eggs

The bread this week is O Bread’s delicious Ciabatta on Tuesday, and their French (pain au levain) on Thursday. This is also an egg week.

Blueberries

The blueberry picking is still good, and there are still raspberries to pick, although the summer raspberries are coming to an end and the fall berries are just barely starting. As this might be the last week we will be giving out more than a pint of blueberries, it would be a great week to make a blueberry pie or crisp. If you have a small or large share you could even take 4 options in berries (2 pints) and have 3 pints total (6 cups) to make an awesome blueberry dessert. You could also take some PYO vouchers, pick your own berries, and have even more!

Blueberry Crisp
(From Martha Stewart.com)

  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar
  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Also – check out this link to a short video showing how to make the best blueberry cobbler ever:

(Just scroll to the bottom of the page)

http://www.kpbs.org/news/2010/sep/24/americas-test-kitchen-cooks-illustrated-best-blueb/

Basil

Large bunches of basil are an option this week, so it would be a great week to try home-made pesto.  Pesto is always great on pasta, but don’t forget that it’s also delicious on steamed veggies (I love it on steamed summer squash), home-made flatbread, and sandwiches!

Basic Basil Pesto

(From The Food Network.com)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

 

I also like this blog post from The Guardian.com. It contains a very similar recipe, but goes into more detail about each ingredient and the history of pesto:

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/02/how-to-make-perfect-pesto

 

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