Heifer Ranch CSA

Vol. 6 / Issue 10 June 29, 2012

Mid-Summer Siesta
The 4th of July occasions cookouts, parades, and fireworks in communities across the USA. The holiday also brings a much needed respite to Heifer Ranch. With July 4th being in the middle of the week this year, there are very few educational programs booked for that week. This lull in programming gives volunteers and staff an opportunity to travel, visit family, and celebrate the United States 236th birthday! Farmers, however, never rest from labor in the high growing season. Our tomatoes, cucumbers, and watermelon didnt get the memo about the mid-summer break and keep pumping out ASB participants head home... their produce as usual. Thus, even though the lodges and global village are empty, your farmers will still be irrigating and harvesting. With the lighter workload, Im sure we will still have time for celebration and siestas. As a reminder to our share-holders, your baskets will still be delivered the week of July 4. We hope you, your family and friends have a great holiday, and promise to stock your picnic table with fresh produce. Your farmers, Ryan, Brittany Marie, Hannah, Kenny

...and stop on the way for a photo.

Caprese Salad
4 tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Balsamic vinegar, for drizzling Coarse salt and pepper Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and balsamic vinegar and season with salt and pepper, to taste.

Caprese Salad one of my favorite summer snacks!

Gazpacho
1 cucumber, seeded and roughly chopped, but not peeled 2 bell peppers, cored seeded and chopped 4 tomatoes, chopped 1 red onion, chopped 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper Put each vegetable separately into a food processor and pulse until it is coarsely chopped. Do not over process! Combine in large bowl with garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving.

In Your Basket This Week:

Basil Tomatoes

Watermelon Flowers Purple Hull Peas Cherry Tomatoes Cucumbers