We’ve had another productive week on the farm! We’re still hustling to put fall crops in while continuing to harvest summer veggies. Heirloom tomatoes are in the bag again this week, which make delicious tomato sandwich with celery greens pesto (recipe on blog). We also included ground cherries, a sweet relative of tomatoes and tomatillos, which is another crop we will include more of from now until the end of the season. We hope you enjoy the variety this week, and thank you for supporting our farm!
Sandwich with Celery Green Pesto
To prepare celery green pesto- add 2 cloves of garlic, 1/4 cup walnuts, 1/4 Parmesan cheese, 1 tsp salt, and 1/3 cup olive oil to blender, and blend until well chopped. Add 2 cups of celery leaves and 1/2 olive oil and pulse until smooth, adding 2-3 tbsp water as needed.
To prepare sandwich- toast two slices of bread, then spread a thin layer of celery pesto onto one side of a slice. Assemble sandwich with 1/2 inch tomato slices and your favorite cheese.
Roasted Beet Salad with Ground Cherry Balsamic Reduction
Skin beets, then cut into bite sized pieces. Dice 1 onion. Toss both with olive oil, salt, and pepper. Place in a roasting pan and roast at 400F for 40-50 minutes, until tender.
Dehusk and cut all ground cherries in half. Add 1/2 balsamic vinegar to a saucepan over medium high heat. Add half cut ground cherries. Bring to a boil, then reduce heat and simmer for 5-7 until thickened enough that spoon leaves a trail in pan.
In a serving bowl toss roasted beets and onions, chopped ground cherries, and balsamic ground cherry reduction. Toss with 1-2 oz of feta cheese.
Kale Salad with Honey Mustard
To make honey mustard: mix 2 Tbsp honey with 2 Tbsp dijon mustard.
To make Salad: Destem and cut kale into 1/4 inch strips. Toss with honey mustard. Top with toasted walnuts and feta cheese.
Kabab with Chicken Onions Squash Tomatoes
Cut chicken or pork into 1 inch cubes. Skin and cut butternut squash into 1 inch cubes and microwave for 3 to 6 minutes or until squash is fork tender. Skin and chop 4 small onions in half. Arrange all ingredients plus cherry tomatoes on a kabob skewer in a repeating pattern it should make 4 kabobs. In a bowl mix together 2 Tbsp oil, 2 Tbsp honey, and a squirt of hot sauce. coat kabob in honey mixture and grill over medium heat until meat is cooked. coat again with the mixture and serve over rice.
Herbed Pasta with Feta
Cook 1/2 package linguine according to box. Drain and mix with all of the herbs (dill, parsley, and basil) finely chopped, and 3 cloves of minced garlic.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Sandwich with Celery Green Pesto | Roasted Beet Salad with Ground Cherry Balsamic Reduction | Kale Salad with Honey Mustard | Kabab with Chicken, Onions, Squash, and Tomatoes | Herbed Pasta with Feta | |
| olive oil | 2/3 cup | 1 tbsp | 2 tbsp | 1-2 tbsp | |
|---|---|---|---|---|---|
| garlic | 2 cloves | 2-3 cloves | |||
| bread | 2 slices | ||||
| cheese, such as Havarti | 1 slice | ||||
| Balsamic vinegar | 1/2 cup | ||||
| Feta cheese | 1-2 oz | 1 oz | 1-2 oz | ||
| honey | 2 tbsp | 2 tbsp | |||
| Dijon mustard | 2 tbsp | ||||
| toasted walnuts | 1/4 cup | ||||
| hot sauce | 1/2 tsp | ||||
| chicken or pork | about 1 lb | ||||
| linguine | 1/2 lb |