In the past week Harvie opened a Facebook Group for all the farm share members of all the farms they work with. These CSA Farms are great and I've enjoyed getting to know their farmers through group discussions and seeing their posts on our farmer community groups.
I think you will enjoy engaging with them and their members in this closed Facebook group.
As of this email, we have over 600 members and the conversations have been lively! People love talking about food, sharing tips, recipes and ideas, and discussing what is in season where they are. Simon and Stefanie have been posting questions and encouraging the staff at Harvie to post pictures of what they are cooking too, to keep the conversation going.
We invite you to join in the conversation as well to see what fellow members are discussing.
Click here to join → https://www.facebook.com/groups/harviemembers/
When you join the group, make sure you download the "How to Store Your Farm Share" PDF that is pinned to the top page. It is beautifully designed and I have in on my fridge too.
Let's see how many Willow Haven Farm members we can get on the group this week. Introduce yourself in the comments of the first post. I'm going to do that now too.
And the RECIPE is at the end of this email, so don't miss it. Farmer Reuben really loved this salad when I made it on Friday.
New Item this week: ________________________ Update your preferences after you try it.
First of the Season: ____________________
Return your Waxed Veggie Box each delivery.
Return cardboard egg cartons and green cardboard containers.
Lettuce, Basil, and Cucumber Salad recipe and picture from myrecipes.com
Ingredients
3/4 cup plus 5 to 6 tbsp. extra-virgin olive oil, divided
1 qt. loosely packed fresh basil leaves (4 oz.)
About 1 1/4 tsp. kosher salt, divided
5 or 6 cucumbers cut into chunks
lettuce, torn into pieces
About 2 tbsp. lemon juice
10 ounce fresh goat cheese (or feta cheese or any cheese you'd like)
Instructions
1. Put 3/4 cup oil in a blender, add a few basil leaves, and pulse to blend. Continue pulsing as you add more leaves and 1 small ice cube (it helps move the leaves around); blend until mixture is smooth. Season with about 1 tsp. salt.
2. Put cucumbers and lettuce in a large bowl, add 5 to 6 tbsp. oil and the lemon juice, and toss to coat evenly. Season with about 1/4 tsp. salt and toss again.
3. Spread basil purée on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.
If you'd like to explore some new cheeses or high quality cheeses for this recipe, come purchase some cheese at Willow Haven during the Saturday Farm Market from 10-2!
