This week at the farm we waited for the rain to pass only to be hit by a heat wave. There’s nothing like a hot day to get people up early and out to the farm before the weather becomes too unbearable. Whew! Nonetheless, this is a student farmer’s life (and every farmer’s life to be honest). This weekend we will be planting the last of our starts and everything will be in the ground. These starts are heat loving plants like eggplant, peppers, tomatoes and tomatillos. We look forward to late summer days when all of these will be ripe and ready for harvest. I can smell the salsa already.
Our hoophouses are full! Our open-top house is planted with root crops like radishes, turnips and carrots and the enclosed hoophouse is full of warm season crops such as tomatoes, eggplant and peppers. The enclosed hoophouse will protect our solanaceous crops form any unwanted cold snaps.
IN THIS WEEKS SHARE:
- a small share of cauliflower
- green onions
- broccoli for the bushels
PESTO, RADISH, and SEA SALT CROSTINI
- 24 thin slices baguette (from 1 small loaf)
- 2 tablespoons olive oil
- 1/2 cup pesto
- 8 radishes, thinly sliced
- flaky sea salt
- Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
- Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
FRESH BASIL PESTO RECIPE
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
KEEPING IT FRESH!
Storing Red Radishes
Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.