What to do with that large amount of basil? My answer. Pesto. Period.
Basil Pesto Cream Sauce
3/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 tablespoons pine nuts or walnuts
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/2 cup cream
2 tablespoons butter
12 oz pasta, such as fusilli, cooked al dente
2 large tomatoes, diced
To make the pesto: Add the basil, 1/2 cup parmesan, pine nuts, garlic to a food processor. Turn on the machine and slowly drizzle in the olive oil to make a nice puree. Season with salt and pepper.
To make the cream sauce: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in. Stir together and just simmer for a few minutes. At the end add the remaining 1/4 cup Parmesan.
Put the drained pasta in a large serving bowl. Pour on the pesto cream sauce. Then add the diced tomatoes. Toss together and serve right away.
Monday, July 21, 2014
Thursday, July 3, 2014
A Continuation of Get to Know your Farmer Series:
Farmer Eric Buzby
|Andy and Eric playing tractors.|
As a high school senior, I found myself confronted with the big decision. Where to go to college. Whether I should even go to college. School had never been a joy to me. I preferred to be outside. However, I was strong in math and science and accordingly was accepted by the University of Delaware and Rutgers as a Mechanical Engineering student. After being accepted, I was struggling to feel comfortable with the idea of actually working as an engineer. Machinery had always enticed me, but the thought of hours in an office made my palms sweat.
There was another factor at play here. My girlfriend of three years was a serious cutie. Smart (top of our class), graceful, a farm girl herself. A real keeper. As I thought about starting a family with her, I harkened back to my early years, running barefoot down the lane, seeing my parents work and having access to them all day, everyday. I wanted my children to experience that. With farming in mind, I switched my major to Bioresources Engineering. My cute girlfriend agreed to marry and we had our wedding my Junior year. Was it difficult being married in college? Not as difficult as being apart from this girl another day. We sure stick together to this day and always.
My motivation for farming comes down to two things: family and meaningful work. The seed of family togetherness was planted in me as a child and grows strong within me today. To know that we're together in this makes all the difference. I wouldn't .... couldn't do it alone. And as far as meaningful work, people have three basic needs right? Food. Shelter. Clothing. Food is first on the list! It's so basic. Everyone needs it. I have noticed how some people are getting upset these days about certain types of food and how they are produced. I asked myself why are they so upset about this? and I began to realize more than ever that food is more than just a basic need. It's deeply personal. You are what you eat. Knowing this, I feel deeply honored to have the privilege of growing food. It's a responsibility I don't take lightly. I'm glad to be a part of this great, time-honored profession of farming and I cherish each day I can do it.
Tuesday, July 1, 2014
June comes to a close and July marches in. This week we transplanted the pumpkins. This basically wraps up planting season for us! Now begins the intense harvest season. The next eight weeks will be hot, intense, laborious, and so exciting. We will be sweating, we will be tired, and we will sleep well with the satisfaction of feeding thousands of people everyday.
New to the share this week:
Sweet Corn- For the best flavor eat your corn as soon as possible. I mean the same day you pick up. If you can.
Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator. Refrigeration really helps to slow down the loss of the corns sweetness. We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great!
To prepare your corn, husk and wash the corn. Bring a big pot of water to boil. Toss the ears in, cook for about 5 minutes.
What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off. Then I just let the corn sit in the water until we are ready to eat. This way the corn stays warm until I need it.
Corn is going to be a regular in the share for July and August. If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it! It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! If you're feeling extra ambitious, you can date the bag. Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.
Blueberries- these beauties are from Hammonton, NJ -- known as the blueberry capital of the world!
How will you use your blueberries: pancakes, muffins, cobblers, fruit salad, right out of the container?