NOTES FROM THE FIELD
Not to sound like a broken record, but the rain seems to keep on coming. The river has now jumped its banks and we’ve got a small lake forming in the middle of the farm. But the next couple of days look like we might be in the clear, or at least not under another mega storm.
That said, we’ve still been very productive despite the rain. Nearly all of the potatoes are out of the ground now, and the yields have been great! Most of the garlic and shallots are out as well, and are curing in all corners of the farm. We’ve harvested our first tomatoes, and I’m starting to see peppers on the plants.
As we look forward to the coming week and weeks, lets hope we’ve seen the worst of the rain and the sun comes back out. In this week’s share we’ve got more potatoes, onions, beets, green beans, cucumbers, and more.
Thanks again for supporting us and lets wish for some dry weather.
RECIPE SHARE WITH ALEX, FARM EDUCATOR
Vegetarian Pesto Lasagna
This is a favorite recipe of mine. While in Florence, Italy, Steve and I took a cooking class and this is the recipe that we learned. You can use the green beans, potatoes, and basil from your CSA share this week to make this lasagna! Enjoy! ~Alex Connet
Start with making the pesto. In a blender add in the basil, pine nuts, and 3/4 cup of olive oil. Blend for about 30 seconds and then add in the cream and 1/2 cup of shredded parmigiano reggiano. Blend until you have a smooth mixture.
Next, prepare the potatoes by thinly slicing them and then boil them for about 6-8 minutes.
Boil the green beans for about 8minutes. Then place in cool water.
Follow specific directions on box for preparing the lasagna noodles.
Drizzle oilve oil on the bottom of the lasagna tray and then add the first layer of potatoes, green beans, and pesto. Sprinkle a layer of stacchino cheese on top and then cover with lasagna noodles. Repeat this process until you reach the top of the tray. The lasagna noodles should be the last layer.
Cover with tin foil and bake for 45 minutes at 350 °
green beans (1 lb)
potatoes (2-3 large ones)
pine nuts (25 g)
stracchino cheese or another soft cheese
fresh cream (1 cup)
basil (about 20 leaves)
FUN STUFF AROUND AUSTIN
- Green Gate Workshops: Rabbit Raising & Harvesting, Saturday, May 30, 9am – Noon
- Summer 2015 Intensive Permaculture Design Course with Austin Permaculture Guild, June 1-June 14
- Get Growing: Surviving Summer in the Garden Workshop with SFC, Wednesday, June 3 6:00pm
- 2015 Tomato Dinner Presented by Springdale Center for Urban Agriculture and Slow Food Austin Tuesday, June 9, 6:30 PM, Use the discount code CHEROKEE PURPLE for $15 off the ticket price until midnight on 5/31.
- Soul Summit: A Conversation About Race, Identity, Power & Food, Friday, June 19-Sunday, June 21 Purchase passes here.