Dear Group B folks,
Please remember to pick up your share on Saturday between 12:30 and 2:00. Let me know asap if you need to cancel or pick up late. Text messages to my cell phone are fine, or send me an email. FYI You have two more pick ups: Oct 6 and Oct 20.
I anticipate that your share will include:
apples or cider
Swiss chard or kale choice (and maybe some other yummy greens too, like tatsoi or arugula)
sweet Nardello peppers, eggplant choice
regular Italian basil, lemon or Thai basil or dill
Here’s a great way to preserve herbs for the winter: Use 2 cups herb leaves to 1/3 cup olive oil or 2-4 TBS leaves to 1/2 cup unsalted butter. Pulse in a food processor until you have a a chunky paste. Package for freezing: Put 1 cup herb oil or 1/2 cup herb butter in a 1 quart zip top freezer bag. Flatten it so that it makes a thin layer. Freeze flat. Cut a piece off when you need it and use it within 6 months. Use herb oil for salad dressing, pasta, soups, stews. Use herb butter for veggies, meat, pasta, fish, popcorn. What about using lavender or anise butter in cookies and cakes? Yummy!
See you at the farm,