Another Holiday approacheth while the Pandemic continues.. Happy 4th of July! Hope you all figure out how to modify and enjoy the Holiday somehow. We usually mark the occasion with a farm BBQ (not likely happening this year due to COVID19) but we'll do our best to figure out how to mark the occasion. Strawberry shortcake might do the trick (wish we had some blueberries or blackberries to offer for some festive blue).
Crop updates: Green beans are in! We are growing 3 types, Romano (wide and flat), regular string bean, and purple beans. All taste delicious and most of you will get the Romano type this week, but we may run short and we may sub in the others. There are also more cukes and summer squash for your salad and grilling needs...
PS Here's a recipe shared by Lucas Hill (Sunset Market Lead and full time Tractor Operator on the farm)
Hey y'all! Summer is here, and it's getting hot out there- as hot as it ever gets in our little coastal town... so I wanted to share a favorite recipe to cool off with: Chilled Zucchini-Basil Soup! (borrowed from seriouseats.com)
Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add leek and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add (1.5lbs) zucchini and cook, stirring, for 1 minute. Add half of basil (1 cup), stir to combine, and add 5 cups water.
Bring to a simmer and cook, stirring occasionally, until zucchini is tender but still bright green, about 10 minutes. Add remaining half of basil (1 cup) and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.
