Community Supported Agriculture in Northern Virginia with Graceland Farm: Volume 4: Issue 5

« 15 Jun 2007 »

Crabgrass can grow on bowling balls in airless rooms, and there is no known way to kill it that does not involve nuclear weapons.

Dave Barry

The Farmers’ choice item could include sweet banana peppers (no hot peppers), zucchini, broccoli, beets or berries (dewberry – blackberries). All of these are just beginning to mature.

This week we are going to try harvesting the celery, not just cutting the fresh leaves. We have two varieties “Golden celery” (which is the variety included a couple of weeks ago) and a dark green celery “Zwolsche Krul” (I know!) I don’t name these vegetables.

If you receive an egg share you get an extra treat this week. We are including several guinea hen eggs and duck eggs in your shares this week. The guinea eggs are very small and somewhat resemble quail eggs. At some markets they might sell for as much as $5 a dozen. I prefer these fried or “sunny-side” up. The duck are larger than chicken, with blue or white smooth shells. These eggs are the best for baking, although one of our local (Warrenton) restaurants uses them for gourmet omelettes.

Classic Basil Pesto

• 1 c. fresh basil leaves
• 1 lg. garlic cloves
• 1/4 c. freshly grated Parmesan
• cheese
• 1 tbsp. freshly grated Pecorino
• Romano cheese
• 1/4 c. pine nuts or walnuts
• 1/4 c. olive oil
• Salt & freshly ground pepper

Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency.

Let stand 5 minutes before serving. Makes about 1 cup.

Pesto has many uses such as pasta sauce, topping for fish or chicken, or simply spread on a good, crusty Italian bread.

These recipes can be used with all your fresh herbs.

Basil Oil— Olio di Basilico

Basil-flavored vinegars and oils. Other herbs such as fennel, rosemary, thyme, oregano, and chives can also be preserved this way.

• 3 or 4 sprigs basil per bottle
• 1 clove garlic, peeled, per bottle
• Extra-Virgin Olive Oil
• Sterilized clear wine bottles and
• new corks

Wash and dry the basil carefully.

Put 3 or 4 sprigs into each bottle. With a small knife, make a slit in the garlic cloves. Add 1 clove to each bottle. Fill the bottles with olive oil and cork the bottles.

Store the oil in the refrigerator and use within 3 weeks. Bring the oil to room temperature before using. You will have oil with a beautiful basil flavor, and the leaves stay perfectly preserved.

Note: Use Basil Oil as you would any other oil in salads. It also is wonderful for browning chicken, pork, and veal, and it is equally good tossed with fresh pasta.

Basil Vinegar – Aceto Basilico

I like combining herbs too, for thyme-mint vinegar, or parsley-chive vinegar. I use these vinegars on salads and in marinades.

• 3 or 4 sprigs basil per bottle
• 1 clove garlic, peeled, per bottle
• Apple cider or red wine vinegar
• Sterilized glass bottles and caps or corks

Wash and dry the basil sprigs. Place 3 or 4 sprigs in each bottle. With a knife, make a small slit in the garlic cloves. Add 1 clove to each bottle and fill the bottles with vinegar. Cap or cork the bottles and place them outside in the sun or in a sunny place indoors to “ripen” for 4 or 5 days. Let the vinegar sit for at least 6 weeks before using; the vinegar will keep for up to 6 months.