Farm Update (July 16th)
Happy Summer! During this glorious season, we find ourselves drawn to the out-of-doors, to connect again with nature. Not only by tilling the land, but by taking in a 9pm sunset at the beach after a freshwater float, or getting caught in a sudden shower and feeling the clean rain. We hope that our vegetables do that too — drawing us all together for good food, a reminder of Mother Nature’s place in our lives. May this week’s veggies bring a little bit of homegrown bliss to you & your family’s table.
Ahem — Summer’s got us waxing poetic again… We’ll try to keep it brief, so we can all get out and enjoy Summer while it lasts! Read on for our weekly PICKUP/DELIVERY INFO, THIS WEEK’S CROP, and our WEEKLY RECIPES.
Pickup & Delivery Info
Just a reminder for everyone — pickup at Rake Beer Project has moved out of the parking lot and into the taproom, so make sure you come to the back parking lot and look for us inside.
Construction is still ongoing in the building. So unless you have a hard-hat and steel-toed shoes, please make sure you’re coming to the back of the building to pickup your veggies. Do not attempt to go from the first floor to the bottom floor.
This Week’s Crop
- Genovese Basil
- Salad Mix (green romaine, red romaine, lollo rossa, and red leaf lettuces, green & red oakleaf)
- Baby collards
- Mustard greens
- Tri-colored Bush Beans (limited – full shares only)
- Swiss Chard (limited – full shares only)
This week, we’re just going a little crazy for the smooth, easy-going character of this week’s new item, Genovese Basil. It is one of the most versatile ingredients to have in the kitchen, with a flavor that can bend sweet, savory, hearty or refreshing, depending on what it’s paired with. And boy howdy, we’ve come up with some recipes to demonstrate the range of this amazing fresh herb.
You’ll be getting a lot of it this Summer, so without further ado… Basil 3 ways, to stir your creativity in the kitchen.
- Tomato Basil Vegan White Dip (appetizer)
- Basil Lemon Collins (cocktail)
- Basil-Lemon Ice (dessert)
Tomato Basil Vegan White Dip
- 4 cloves garlic smashed and minced
- 1/2 cup extra virgin olive oil plus extra for drizzling
- 2 cans (15 oz eaccannellini beans drained and rinsed
- 1/4 tsp lemon zest
- 1 lemon juiced (approx. 4 TBSP)
- 1/2 tsp dried oregano
- 1/8-1/4 tsp dried thyme or fresh if you have it!
- 1/4 tsp salt plus extra to taste
- black pepper to taste
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves chopped
- 1/4 tsp paprika optional
- 2-3 tsp sweet balsamic glaze is a scrumptious addition to this dip! Love it so!
- To take the bite out of the garlic and amplify the flavor, microwave 4 smashed + minced cloves 1/2 cup of olive oil. You can also sauté them stove-top.
- In a food processor, combine beans, lemon garlic, olive oil, lemon juice, lemon zest, oregano, thyme and pulse until well blended. For an even creamier dip, add some extra EVOO and blend.
- Season with salt and pepper to taste, as well as any additional oregano... let your taste buds be your guide!
- Toss tomatoes and basil in a drizzle of EVOO and toss.
- Spread bean mixture onto a shallow bowl or plate and top with tomatoes and basil.
- Sprinkle with paprika and serve with freshly warmed pita bread, pita chips, and/or assorted veggies for dipping.
Basil Lemon Collins
BASIL LEMON COLLINS:
- 3 ounces Pure Leaf Tea House Collection™ Fuji Apple & Ginger
- 3/4 ounces lemon juice
- 1/2 ounce honey simple syrup recipe below
- 2 ounces soda water
- 1 cup ice cubes
- 6 leaves basil
- 1 coin of ginger peeled
- 1 ounce gin
HONEY SIMPLE SYRUP:
- 3/4 cup honey
- 1/2 cup water
- HONEY SIMPLE SYRUP:Mix together the water and honey until dissolved completely.
- BASIL LEMON COLLINS:Place basil and ginger in a large glass and muddle aggressively. Fill glass 3/4 full with ice cubes, pour in remaining ingredients and stir. Serve immediately.
- 7 lemons
- 3/4 cup water
- 3/4 cup sugar
- 1/2 cup basil leaves
- Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil.
- Add 1/2 cup basil leaves and the zest of 2 lemons (in wide stripand steep, off the heat, 45 minutes; strain.
- Add 2 cups cold water, then pour into a baking dish and freeze 1 hour.
- Meanwhile, hollow out 6 of the juiced lemon halves and freeze.
- Scrape the ice with a fork; freeze 4 more hours, scraping every hour.
- Serve in the lemon cups.
You have our gratitude, Charioteers. Thank you for joining us in the fight to bring better, healthier, fresher food to more mouths in West Michigan. Don’t hesitate to hit that reply button and let us know if you have any questions or concerns, and let us know what you think of the veggies! Send pics! We welcome your feedback.
Happy Summer, once again!
Your friends at Carrot Chariot