Welcome to Week 7!
We hope you will have a fantastic July 4th celebration! Our family and crew will all be ditching work mid-morning to attend the legendary Clark Fork July 4th parade and festivities. We've never all taken the day off on a holiday before! This year it feels like we can because our crew has been working so hard and we are on top of weeding, planting, harvesting...everything.
June gets cold while packing tomatoes in the air-conditioned tomato room! She does a stellar job though!
We hope you find something special to order and share with friends and family. Here is a recipe that we plan to make for the holiday that is fresh, colorful, and showcases a spectacular vegetable: the beet!
Beet Slaw with Pistachios and Raisins adapted from Josh McFadden
4 garlic scapes, finely chopped
1/2 cup raisins
2 tablespoons white wine vinegar
1 1/4 pounds beets
2 tablespoons lemon juice
1/2 cup lightly packed chopped parsley
1/4 cup lightly packed chopped basil
1/2 teaspoon dried chile flakes
salt and pepper
Olive oil
Pistachio Butter (recipe follows)
1. Combine scapes, raisins and vinegar in a large bowl and let sit for 1 hour.
2. Grate the beets or cut into fine julienne.
3. Add beets to the vinegar mixture along with the lemon juice, most of the parsley and basil (save the rest for garnish), and chile flakes. Season with salt and pepper and toss.
4. Taste and adjust the seasoning, then add 1/4 cup olive oil. Toss and taste again.
5. To serve, spread the pistachio butter onto each plate and top with the slaw. Finish with the reserved herbs and a drizzle of olive oil.
Pistachio Butter
1 cup pistachios, lightly roasted
1/3 cup water
1 tablespoon red wine vinegar
1 teaspoon salt
3 tablespoons olive oil
Process the pistachios in a food processor until very creamy. Then stream in the water, vinegar, salt and oil and blend until well mixed.
Happy 4th and we'll see you next week!
Katherine, Spencer and crew
