This week's share includes:
Salad Greens, Scallions, Sage, Radishes, Strawberries, Arugula Pesto, Swiss Chard, Lemon Balm
Notes on this week's items:
Arugula Pesto (not pictured) - When flea beetles eat tiny holes in your arugula it isn't pretty. But it is still tasty. This pesto doesn't have basil in it- only arugula, lemon, walnuts, garlic and olive oil. Use as you would traditional pesto - fresh pasta with some wilted Swiss Chard!
Sage with flowers - These are just too beautiful for us to pass up. If sage isn't your thing, we're ok with them sitting on your table as a beautiful bouquet. If you're tempted to throw some chicken or pork chops on the grill you can steal this idea from Jamie Oliver: Take a few whole stems and dip in your marinade (or straight honey!) and use as a brush to baste your meat while it is grilling. Brilliant idea if you ask me.
Lemon Balm- Is a prefect mate with your strawberries. Or add to any batch of sun tea to brighten it up.
We're excited to team up with Adair at Lost Ruby Farm to offer you this fantastic recipe for Chèvre Cheesecake to go with your strawberries - the perfect treat to end your Father's Day Brunch, Barbecue or other festivities. Slice up your strawberries and macerate with a touch of sugar and some finely chopped lemon balm. *Macerate is just a fancy term for "marinating" with a little sugar and herbs or other flavoring like a liquor.
Lost Ruby Farm Cheesecake
Lighter than the old standard; delicious with strawberries!
8 oz Lost Ruby Farm chevre, at room temperature (I use plain, honey lavender, or dessert)
½ c sugar
1 lemon (zested and juiced)
1 t vanilla
4 eggs, separated
2 T flour
1 graham cracker crust
Preheat oven to 350F. Whip egg whites until stiff but not dry; set aside. Beat cheese, sugar, lemon juice, zest and vanilla together. Beat in egg yolks 2 at a time, incorporating thoroughly before adding the next two. Beat in flour at low speed. Beat one third of the egg whites into cheese mixture, then fold the rest in gently with a rubber scraper. Gently spoon cheese mixture into crust. Bake at 350F for 25-30 minutes, until a knife inserted in the center comes out clean. Serve with fresh fruit.
Questions? Feel free to get in touch with Adair: firstname.lastname@example.org