Saturday, July 2, 2011

Colvin Family Farm--Week 8

Large Share
Summer Squash 2 LB
New Potatoes 2 LB
Lettuce 1 head
Radicchio 1 head
Broccoli 3 LBS
Slicing Onions 1 LB
Basil 1 Bunch
Cabbage 1 medium head

Small Share
Summer Squash 1 LB
Potatoes/or snap beans/or cucumbers 1 LB
Lettuce 1 head
Radicchio 1 head
Broccoli 1 1/2 LBS
Slicing Onions 1 LB
Basil 1 Bunch
Cabbage 1 small head

All shares will vary somewhat with contents, weighs, shapes and sizes of produce!

This week Mary Constantine from the Knoxville News Sentinel came out to the farm and taped Momma cooking two recipes. This one is an easy Zucchini Pizza!
And in this one Momma cooks her "fried vegetable medley."

This week Basil has made it's appearance in shares! Here is an easy Basil Pesto recipe to try!

Basil Pesto:
1 1/2 cups tightly packed fresh basil leaves
2 garlic cloves
3 tablespoons toasted nuts
1/4 cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan Cheese
Salt and freshly ground pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a metal blade. Process until finely chopped.

2. Add the oil through the feed tube with the motor running and continue processing until you have a smooth paste. Briefly mix in the cheese and salt and pepper to taste.

3. Set aside for at least 20 minutes to allow the flavors to develop if you are going to use the pesto immediately. Otherwise, spoon it into an airtight container and pour in enough oil to completely cover the pesto and exclude any air. Seal and store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. Momma likes to set aside an ice cube tray for pesto, and freezes it in cubes. Once they are solid she pops them into a freezer bag, and has loose chunks of frozen pesto so she can get out however much she wants without having to thaw the whole batch.

Sauteed Summer Squash
Using your squash share; cut up a mixture of zucchini and yellow squash in 1/4 inch slices. I cut the zucchini and larger yellow squash into fourths than slice. Also slice onions in 1/4 inch slices and halve.

Put a small amount of butter/olive oil mixture in a skillet, heat. Add vegetables. Saute until aldante (the perfect consistency "squeaks" when you chew it). Sprinkle with salt and pepper to taste. Serve immediately

Colvin Family Easy Slaw
3 Cups cabbage, shredded or cut fine
1/2 Cup carrots, shredded
1/8 Cup green pepper, chopped

1. Combine prepared vegetables
2. Blend w/dressing
3. chill

Slaw Dressing:
1 Cup mayonnaise
2 Tablespoons raw honey
2 Tablespoons Apple Cider Vinegar
1 Teaspoon prepared mustard
1 Teaspoon celery seed.
Blend ingredients well and pour over mixed vegetables.

How To Freeze Broccoli

Wash, soak heads of broccoli 1/2 hour in salted water (1/4 cup salt per gallon of water) to rid the florets of any insects. Rinse, drain. To blanch uniformly, cut broccoli in serving strips, leaving heads 1 to 1-1/2 inches in diameter. Blanch in water brought to a boil 3 minutes. Cool immediately in ice water. Drain well and put in freezer bags. Freeze flat on a cookie tray to keep them flat.


  1. Thanks for the freezing tip! Also, the zucchini pizzas look great. Can't wait to pick up our share today!

  2. Last week I used the yellow squash, zucchini and potatoes to make a light summer soup. It was a clear chicken broth base and very yummy. Canned them up for later.