• Basil
• Snow Peas
• Head Lettuce
• New Potatoes
• Cilantro
• Beets
• Zucchini
• Broccoli

News from the Farm
By Rebecca Claypool

I hope everyone enjoyed their Fourth of July celebrations this weekend. Things are beginning to pick up at Featherstone as more crops mature. We are selling boxes and boxes of zucchini and new potatoes to stores in Minneapolis, Rochester and Winona, and its keeping us busy. Rhys noticed a few red tomatoes in the greenhouse last week, so hopefully others will follow soon. The heirloom tomatoes will come on later this year due to all the spring rain, but there will be green beans

Varieties
By Rebecca Claypool

Broccoli: This is some of the first broccoli of the year. Broccoli should be kept very cold in order for it to keep. It is great in other dishes as well as a side dish. Try blanching it until its bright green, and then sauté it with some garlic and oil. 

Zucchini: We have a large and early zucchini crop this year, so here is another helping. This batch is a bit larger than last weeks, and would be better suited for grilling and baking. 

Beets: We have not done well with beets this spring. This may be the only planting that actually germinated, and the roots are on the smaller side. Beet tops (or greens) are very similar to Swiss chard, and are very good for you, so be sure to toss them into a stir-fry.

Snow Peas: These snow peas are so sweet. They are perfect for snacking and cooking. To prepare them snap off the stems and peal off the center string.

Basil: This variety is Italian large leaf. It has terrific flavor. I've made some super pesto this summer. Do not store basil in the refrigerator (it will turn brown). Keep the basil in a loose bag at room temperature.

Cilantro: The cilantro was grown by a Zephyr Co-op member, Jan Taylor. Cilantro can be used in many dishes to add flavor. I think the ideal way to store many fresh herbs is in a cup of water in the refrigerator. 

New Potatoes: More new potatoes.

Head Lettuce: This variety is red butter. These are large beautiful heads and still quite tender.

Grilled Summer Vegetables with Basil-Caper Vinaigrette
Adapted from Fire Up the Grill!

Basil-Caper Vinaigrette

• 1 cup loosely packed basil leaves, finely chopped
• 3 tbl olive oil,
• 1 tbl red wine vinegar
• 1 tbl capers, drained
• 2 tsp Dijon mustard
• 1 tsp chopped fresh thyme leaves or ¼ tsp dried
• ½ tsp minced garlic
• nonstick cooking spray
• 6 medium size zucchini, scrubbed and cut lengthwise in ¼ inch thick slices
• 1 can Muir Glen Fire Roasted organic diced tomatoes, drained

1. Whisk all the vinaigrette ingredients in a medium size bowl until thoroughly blended.
2. Heat grill.
3. Lightly spray zucchini slices with nonstick cooking spray. Grill zucchini slices 4-6 inches from heat source, 8-10 minutes, until tender and slightly charred, turning vegetables over once. 
4. Arrange on a serving platter with the tomatoes
5. Drizzle with Vinaigrette and garnish with basil.

Fettuccine with Pesto
Adapted from Fast Vegetarian Feasts by Martha Rose Shulman

• 2 cups tightly packed fresh basil
• 2 tbl broken pine nuts or shelled walnuts
• 2 large cloves garlic, peeled
• salt
• ½ cup olive oil
• ½ cup freshly grated Parmesan cheese
• 2 tbl freshly grated Romano cheese
• 2 tbl safflower or vegetable oil
• ¾-1 lb fettuccine; whole grain, spinach or semolina
• 2 tbl unsalted butter
• 2 tbl hot water from the pasta

1. Heat water for the pasta.
2. Place the basil, pine nuts or walnuts, garlic and ¼ to ½ tsp salt, if desired, in a food processor fitted with a steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. 
3. Then turn on the machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. 
4. Transfer to a bowl and stir in cheeses. Blend thoroughly. 
5. When the water comes to a boil, add a generous amount of salt and the safflower oil. Have ready a warmed serving dish. 
6. Cook the pasta al dente and transfer to the serving dish with a slotted spoon. 
7. Toss with the butter. 
8. Add the 2 tbl of water from the pasta to the basil mixture and toss with the pasta. 

Pesto with Miso
Adapted from Fast Vegetarian Feasts by Martha Rose Shulman

• 2 cups firmly packed basil, spinach or parsley or a combination
• 2-4 tbl broken pine nuts or walnuts, to taste
• 2 large cloves garlic, peeled
• ¼ cup olive oil
• ¼ cup water, or an additional ¼ cup olive oil
• 2 tbl miso
• 2 tbl water from the pasta

1. Place the basil or spinach or parsley , the pine nuts or walnuts and the garlic in a blender or food processor. Pulse several times, then turn on the machine and pour in the olive oil in a steady stream. Then pour in the water or additional olive oil. Blend until smooth.
2. Add the miso and blend until thoroughly incorporated.
3. Cook pasta and proceed as in Fettuccine with Pesto.

Garlic Sautéed Broccoli with and Red Pepper Flakes
Adapted from The Joy of Cooking by Irma S. Rombauer, Marianne Rombauer Becker and Ethan Becker

• 1 small head broccoli
• 3 tbl olive oil
• 2 cloves garlic, minced
• 2 pinches red pepper flakes or 1 small red pepper, crumbed
• salt and black pepper to taste

1. Remove broccoli florets, peel and dice the stems.
2. Steam until barely tender, then drain.
3. Heat olive oil, add garlic, red pepper and cook until aromas are released.
4. Add broccoli and cook 3-4 minutes. Season with salt and pepper.

A southern Italian way of fixing all kinds of vegetables-especially members of the cabbage family. You can toss the cooked broccoli with pasta, pitted black olives, and grated Parmesan or pecorino cheese to make a main course.

Marinated Beets on a Bed of Fresh Greens

• 1 small bunch of beets
• ¼ cup of balsamic vinegar
• 2 cloves garlic

1. Scrub beets and steam until tender. Once cool, slip off skins under running water with your fingers. Slice beets 1/8 inch thick.
2. Mince garlic and stir into vinegar.
3. Place beets in a non reactive dish, pour vinegar over and cover.
4. Prepare a bed of fresh lettuce and serve beets on top. 

Fresh Mint Cilantro Chutney
Adapted from The Joy of Cooking by Irma S. Rombauer, Marianne Rombauer Becker and Ethan Becker

• 1 cup lightly packed mint leaves
• ½ cup lightly packed cilantro leaves
• ½ cup coarsely chopped onions
• 3 small scallions, cut into small pieces
• 3 fresh jalapeno peppers, seeded and cut into small pieces
• 3 tbl water
• 1 ½ tbl fresh lemon juice
• ¼ tsp salt

Combine in a food processor or blender and puree. Cover and refrigerate up to one day. Serve with potato samosas.

Samosas
Adapted from The Moosewood Cookbook by Mollie Katzen

Filling:

• 9 small potatoes, cooked and mashed
• 1 cup finely minced onion
• 2 cloves garlic, crushed
• ½ tsp fresh grated ginger
• ½ tsp mustard seeds
• ½ tsp ground coriander
• 1 tsp salt
• juice from ½ lemon
• 2-3 tbl butter

Heat butter in a heavy skillet. Add garlic, ginger, onion, salt and mustard seeds. Sauté 6-8 minute. Combine all ingredients and mix well.

Pastry:

1. Sift 2 cups of white flour with 1 tsp salt.
2.  Add 4 tbl melted butter, 1/3 cup yogurt and enough water to make stiff.
3. Knead until smooth and elastic. Roll out ¼ inch thick and cut into 4 inch circles.
4. Fill, brush edges with water and fold over, pinching to seal. 
5. Fry in 3 inches of safflower oil or bake at 375 degrees until golden.

Stir Fried Snow Peas
Adapted from The Joy of Cooking by Irma S. Rombauer, Marianne Rombauer Becker and Ethan Becker

• 1 lb snow peas or sugar snaps or a combination
• 1 tbl peanut oil
• 1 tbl minced fresh ginger
• 1 tbl chopped fresh basil
• ½ tsp salt

Heat peanut oil in a wok over high heat and add ginger. Stir fry for 30 seconds, then add peas. Sprinkle with basil and salt. Cook until peas are hot, 1-2 minutes. Serve immediately. 

Warm Potato Salad with Caraway
Adapted from Fast Vegetarian Feasts by Martha Rose Shulman

Dressing:

• Juice of ½ lemon
• 3 tbl white wine vinegar
• 1-2 tsp Dijon style mustard
• 2 cloves garlic, minced
• ¼ tsp dried marjoram
• 2 tsp fresh tarragon, minced
• ½ cup minced fresh parsley
• salt and pepper to taste
• ½ cup olive or safflower oil

Salad:

• 2 lb new potatoes
• ¼ cup dry white wine
• ½ -1 tsp caraway seeds
• 4-6 green onions, white and green parts, minced
• 2 tbl chopped fresh parsley for garnish

1. Steam the potatoes until just tender.
2. Mix all dressing ingredients except oil. Whisk in oil and blend well.
3. Rinse steamed potatoes in cold water. Slice ½ inch thick. Toss with wine, caraway seeds, green onions and dressing. 
4. Sprinkle chopped parsley over the top and serve. Or chill and serve.