This blog comes from our intern Katherine:
This past Friday was the biggest harvest so far this summer. It is so exciting to see how much produce there actually is after a harvest day! It definitely makes all the hard work worth it. Two new delicious items that are beginning to come in are squash, and raspberries. During one of my lunch breaks this week, I was very content with picking (and eating) some of the wild black raspberries we have growing on the farm. This weekend I tried a new recipe with the squash. I made an arugula pesto pasta salad with zucchini in it, and I was very pleased with it. I found the recipe on hogsbackfarm.com. Arugula Pesto Pasta Salad with Zucchini 1 bunch arugula? 1 or 2 cloves of garlic (to taste)? 1 zucchini? 12 oz. rigatoni or penne pasta? ½ cup olive oil? ½ cup parmesan? salt and pepper to taste Start the pasta water. Slice the zucchini in half lengthwise, and then in half again lengthwise. Do this a couple more times until you have long quarter inch wide strips of zucchini. Now chop them into inch and a half matchsticks. Add the pasta to the boiling water, while it cooks make the pesto. Cut the arugula above the rubber band, wash and spin-dry the leaves. In a food processor add the arugula, oil, garlic, parmesan, salt and pepper. Run the processor until you have a nice consistency, drizzling more oil in if it is lumpy. When the pasta is done, place your colander in the sink. Put the zucchini in the bottom of the colander and drain the pasta. This is my lazy approach to cooking some vegetables. Slice them into small pieces and let something else cook them. Between having the boiling water dumped on them and the hot pasta sitting on them the zucchini should be nice and tender. You can wait a minute and dig one out from the bottom and see how it is. When ready add the pasta and zucchini and pesto to a large bowl, toss and top with a more parm, salt and perhaps a drizzle of balsamic. Can be enjoyed hot or as a cold pasta salad. You could certainly add basil and peas to this dish as well We have been getting a lot of help from volunteers lately, which is really wonderful. It feels great to get so much accomplished in a day. All of the help is so appreciated! Last week we put oats down as a cover crop for a section of field 1. After fiddling with some hoses, and “playing” in the sprinklers, the overhead irrigation has been set up pretty well. I am sad to say that this will be my last blog entry of the summer. I have learned so much working at B&H, and wish that I could have more time here. On the 17th of July I will be leaving to work at a camp until I go back to college.
We were happy to entertain a member volunteer at our lunch this week. We ate:
- Cabbage, cucumber, cilantro, mint and kale spring rolls with baked tofu.
- Pasta salad with a raw Alfredo sauce (cashews and sunflower seeds)
- Spicy Mix salad with a dressing of roasted beets, greek yogurt and lemon juice. ( see picture above of the amazing color). Topped with feta cheese.
- Squash and Basil Salad mixed with black beans and brown rice.
- Black Raspberry turnovers.
- carrots
- beets
- salad mix- we have extra if anyone wants more.
- beans
- lettuce
- komatsuna
- cucumbers and picklers too.
- summer squash
- fresh cut flower bouquets
- basil
- cabbage
- kale
- chard
- broccoli
- beans
- herbs: oregano, marjoram, mint, anise hyssop (Korean Mint).
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