Hello- This is what we have coming on strong this week…
- Green Beans: $2.00/lb. Canning quantities available.
- Pickling Cucumbers: Small size (2″-4″) – $2.00/pound, Medium size (4″-5″) – $1.35/pound, Large size (over 5″) – 5 each for $1.00 or 65¢/lb.
- Pickling Dill Weed: $3.50/bunch
- Summer Squash (green, yellow, round and striped zucchini): 85¢/pound
- Slicing Cucumbers ‘Straight Eight’: 2 for $1.00
- Persian Cucumbers ‘Beit Alpha’: large size = 3 each for $1.00, small size = 2-pound bag for $2.50. These are thin skin like an English cucumber, practically no seeds, mild and crunchy.
- Green Bell Peppers: 65¢ each
- Red Radishes: $1.00/bunch
- Red and White Chard: $2.50/bunch
- Italian Parsley: $1.00/bunch
- Cilantro: 75¢/bunch
- Culinary Herbs: $1.50 each bunch Marjoram, Oregano, Sage, Savory, Thyme
- Garlic (Early Italian): $7.00/lb.
- Edible Flowers – Nasturtiums: $2.75/pkg.
RECIPE: BASIL LEMON PESTO, from Williams Sonoma
A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.
- 2 garlic cloves
- 3 Tbs. toasted pine nuts
- 1 1/2 cups loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 tsp. lemon zest
- 1 Tbs. fresh lemon juice
- 1 to 1 1/2 cups extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Directions: In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.
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