Harvest for August 14

Bounty of the Week

Carrots
Beets
Green Beans
Kale
Chard
Lettuce Mix
Herbs: Basil, Parsley, Rosemary, Mint, Cilantro
Zucchini and Summer Squash
Cucumbers
Eggplant
Tomatoes?
Hot Peppers
Onions
Green Onions
Garlic
Cut Flowers
Potatoes

Pesto!

I made 10 cups of pesto this week with the leftover basil from last week's market. It is now packed into jars and nestled in the freezer, where it awaits us with the promise of another winter full of delicious meals from the farm. We will bring bulk "pesto bags" of basil into the market again tomorrow. The basil is looking beautiful right now, so if you are a pesto lover, this is the perfect time to stock up for the winter. 

2 cups loosely packed basil leaves

1 cup nuts (walnuts, pine nuts, or other nut of your choosing)

3 cloves garlic

1/2 teaspoon salt (if you like using parmesan cheese in your pesto, omit the salt. If you are freezing the pesto, don't add the cheese before freezing; add it when you thaw it, just before using.)

1 or 2 tablespoons lemon or lime juice

1/2 cup olive oil

Put the basil, nuts, garlic, salt, and lemon/lime juice in a food processor. Process until smooth. While running, slowly pour the olive oil into the food processor. 

Carrot Cake

2 cups flour (white, whole wheat, or gluten free)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 eggs

3/4 cup turbinado sugar

1 teaspoon vanilla

2/3 cup melted coconut oil or butter

1 1/2 heaping cups crushed pineapple, strained

2 1/2 heaping cups grated carrots (from the Land School!)

1 cup chopped walnuts

1 cup raisins

Rosemary Cream Cheese Frosting:

2 cups cream cheese

1/2 cups powdered sugar

juice of 2 lemons

1 teaspoon vanilla

1teaspoon chopped fresh Land School rosemary! 

Preheat oven to 350. Sift together flour, baking soda, baking powder, and salt. In a larger bowl, beat the eggs and then add the sugar. Slowly beat in the oil/butter, vanilla and pineapple. Stir in the flour mixture with a rubber spatula, mixing just until incorporated. Add the carrots, walnuts, and raisins. Pour into lined muffins tins or greased round or square cake pans and bake for 25-35, or until toothpick inserted comes out clean. To make the frosting, beat together ingredients until combined. Frost cake when it is done baking and is completely cooled. (Recipe adapted from happyolks blog)