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Celery and Celeriac

From Eatwell Farm Photos 2010

We have the young plants organically grown for us by Headstart Nursery in Gilroy. They do a superb job. With this hot weather we have to keep them very wet. Soon we will install hoops over the beds with a light shade cloth to protect them from the extreme heat of July and August. These will be ready to harvest for our Thanksgiving Eatwell Boxes.

This year we have planted the celery much closer together to encourage a more upright plant. We will also push up soil against the plant to help with this.

The celeriac will be ready for our Festivus Box.

Farmers Working Together... Hostage Exchange

From Eatwell Farm Photos 2010

Several years ago we got together with other CSA farms on our block (farm block being described a 50 + mile area) to order plastic crates. We each were able to have our name printed on to them. As we ordered a truck load we got a good price.

As there is always an exchange of produce between farm and our crates do tend to accumulate on other farms. Last week we took Riverdog Crates to exchange with Brian for ours that they had. The exchange went peacefully with no incidents.

Amazing Basil

From Eatwell Farm Photos 2010

In spite of the cold spring we are harvesting basil this week. The planting is patchy after losing some plants but there will still be enough for your boxes. We have three varieties... A large curly variety,  Genovese. Narrow leaved Lemon Basil and a regular Italian basil. The hoops are there to hold up the fabric cover. Unfortunately the wind has blown it off. The cover plays many vital roles. It keeps bugs away, protects the plants from the windy, shades the plants and keeps them a little warmer on cool days. The result is the best basil we have ever grown. We did this last year and were amazed at the results.

Spinach and Cherry Salad with Warm Goat Cheese

2 Tbsp. roasted almond oil or olive oil2 Tbsp. finely chopped shallot 2 Tbsp. chopped fresh tarragon 1 Tbsp. fresh lemon juice ¾ tsp. finely grated lemon peel ¾ cup sliced almonds (about 3 oz.) 1 large egg 1 Tbsp. water 1 11-oz. log soft fresh goat cheese, cut crosswise into 6 rounds 6 cups (packed) spinach or other tender salad greens 1 cup halved pitted fresh cherries

Preheat oven to 400°F. Whisk first 5 ingredients in sm. bowl. Season dressing generously with salt and pepper. Spread almonds on plate. Whisk egg and 1 Tbsp. water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. (NOTE: Dressing & goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature & whisk before using). Bake goat cheese rounds until cheese is warm but not melted, about 10 mins. Combine greens and cherries in lg. bowl. Add dressing & toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve. Makes 6 servings

Adapted from recipe by Lori Longbotham, Bon Appétit, June 2008