- Bob has been here for several seasons, almost from the beginning. He's a great all-arounder, skilled greens harvester and weed manager.
- Eric, another old-timer, does all of the smaller-spaces mowing with a walk behind mower, and his enthusiasm for it never fades. He is also is a good scout and notices anything that is out of place or needs to be repaired.
- Brian is an industrious worker and weeds fear him. He is also a great handyman and works with tools and repairs and organizing.
Saturday, August 23,10 am
Serving Suggestions for the Harvest
- Eggplant: slice and put on the grill or skillet. Brush with olive oil, soy sauce, and black pepper. Mmm!
- Garlic scapes: milder than bulb garlic, it is great in pesto, stir-fry or salads.
- Beets: excellent grated raw in salads, roasted coated with olive oil, or steamed 'til tender.
- Radish: adds a nice "kick" to salads.
- Cilantro: prominent in Vietnamese cooking and also salsa—great in soups, salads, anywhere.
- Swiss Chard: cut off ribs, steam lightly and add garlic, oil and parmesan cheese, nuts etc.
Have a great July 4th weekend!
Olive Garden Zuppa Tuscana
(From shareholder Kerry Bushong - Thank you Kerry!)
SERVES 4 -6
3/4 cup onion, diced
1 slice bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon (can use two cans of chicken broth instead)
1 quart water
2 medium potatoes, cut into 1/4 cubes (or two cans of canned potatoes)
2 cups chopped Kale
1 1/2 cups spicy precooked link sausage
3/4 cup heavy cream
1. Place onions and bacon into large saucepan and cook onions over medium heat
until they are almost clear. Add garlic and cook for 1 minute.
2. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
3. Add remaining ingredients and simmer for 5 more minutes then serve. Does well if it simmers in the crockpot.