Week 10 - Say it isn't so

Week 10

cucumbers, leeks, green beans, summer squash and zucchini,
potatoes, tomatoes, onions and flowers

How did it get to be week 10 already? And what a doozy it was - with the heat I was surprised to find any vegetables in our shares at all. Thanks to the faithful interns and harvest helpers and of course Pablo and Esther for keeping things watered and picked and ready for us in spite of the 100 degree days! This week I was especially hoping for tomatoes. In fact I had my Sunday supper all planned out and just needed tomatoes in the share to complete it. Thankfully there were some delicious Sungold and my other favorite tomato - for the life of me I can't remember its name but it the greenish looking one. Here is the salad those tomatoes found themselves in for supper - quick-easy- light and yet filling - perfect for the dog days of summer ahead:

BLT Pasta Salad

2 cups cooked corkscrew pasta tossed in 1/4 cup of Ranch dressing and chilled
5 strips of cooked bacon
1 cup cherry tomatoes, halved
3/4 c shredded cheddar cheese
1 large bowlful of lettuce - washed, chopped (any combination you like)
a little diced red onion

Toss together the salad ingredients with the pasta. Add additional dressing as needed.
Could it be any easier? and tasty too!

I was also glad to see the big bunches of basil on the "extra" table and I hope many of you took advantage of this treat to make pesto for the freezer.

Did you know that a small bottle of basil flavored olive oil (store brand) costs $8 (And we're not talking a gourmet store here folks, this is your neighborhood grocery) So if you grabbed a handful of basil from the "extras" table, you can make your own flavored oil for mere pennies - well probably not pennies, but for a mere fraction of the cost of purchasing it.

Basil Oil

Wash the basil leaves and pull from stems. Stuff in a quart jar and cover with olive oil. You can use cheap(er) oil because the basil will flavor it. Set in the back of the cupboard for a few weeks and let it sit. When you are ready pull it out, strain the oil, remove leaves and fill a pretty oil dispenser. Set on your counter and use it every time you need some for the pan or to make a dressing or sauce. You can't beat it. And the price is right!

One more tomato and basil recipe. This was sent in from share holder Cathy B-

Tomato Basil Linguine

1 lb Brie or Camembert cheese, rind removed and cut into small pieces
4 lg tomatoes, coarsely chopped
1 cup chopped fresh basil
1/2 cup olive oil or vegetable oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1 - 1/2 lbs uncooked linguine
shredded parmesan cheese

In a large serving bowl, cobine the first 7 ingredients. Let stand at room temperature for up to 1 1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with parmesan cheese. Serve immediately. Yield: 10 servings.

Sounds superb - now we just need to hope the big tomatoes are ready soon.

Did anybody do anything fun with the fennel last week? I mixed mine with potato and onion slices and grilled white fish on top of it all. It was soo good - I am now a fennel fan!