This Week’s Share
|Basil||12 ounces||6 ounces|
|Beets||3 pounds||1 ½ pounds|
|Corn||6 ears||2 ears|
|Eggplant||2 each||1 each|
|Kale, Lacinato||1 bunch||½ bunch|
|Lettuce||2 heads||1 head|
|Onions, Cortland Yellow||2 each||1 each|
|Summer Squash||1 ½ pounds||¾ pounds|
|Tomatoes, Heirloom||2 pounds||1 pound|
|Tomatoes, New Girl Slicers||5 pounds||2 ½ pounds|
- Basil: It’s a pesto size distribution of basil this week! Try making a batch of pesto and filling up an ice cube tray with the pesto. Place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.
- Tomatoes: Tomatoes are on an it’s another great week for sauce! The New Girl tomatoes cook down into delicious, sweet and tangy sauce for pasta, pizza, and much more. And don’t stop there, sliced into wedges they also slow roast down into candy sweet bites. Make a batches of tomato goodness to enjoy fresh, or freeze some to enjoy a splash of summer in the winter months.
Fun With Chefs
Back in July our good friend Jenn Louis (co-owner and Chef at Lincoln Restaurant, Sunshine Tavern & Culinary Artistry in Portland) brought her friend April Bloomfield (owner and Chef at The Spotted Pig in New York) by SIO for tour of our farm and the chance to get to know some of the Portland areas finest purveyors. You can find out more about April’s book tour and her visit to Portland on a recent blog post from the Huffington Post, and if you check out the video below you many even see SIO’s own Shari Raider!