Week 15: More Pictures of Vegetables

The curing corner: onions and garlic

Talk of the up and coming school year has begun which means that Youth Grow is winding down with only three weeks left. Shortly after that the farm will be visited again by its older companions from the Outdoor High-School. Other visitors to the farm this week have been a young buck who effortlessly ran past the greenhouse and hopped over the blackberry lined fence as well as a new regular feline friend Stu christened as Butterscotch. So the rotations of life and the seasons continue...

With this week's warm spell fueling those monstrous squash and zucchini plants, we still have oodles for anyone who'd like additional pounds for cooking, baking or canning needs. Cucumbers can be set aside on non-pick up days as well for the same purposes.

The produce lineup for the week includes:

• Leeks
• Tomatoes
• Cucumbers
• Squash & Zucchini
• Beets
• Scallions
• Garlic
• Onions
• Wax Beans
• Basil
• Tomatillos
• Turnips
• Peppers
• Chard
• Kale
• Purple or Green Cabbage

Happy Eating everyone!

Oshiana posing for the camera

This Week's Recipe!

Savory Basil and Goat Cheese Cheesecake

For Crust:
1/3 cup Parmesan cheese, grated
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
pinch salt
For Filling:
8 ounces (1 cup) cream cheese, softened
4 ounces (1/4 cup) soft goat cheese
1/4 cup (4 ounces) sour cream
2 eggs
1/2 cup fresh basil, packed
1 tablespoon olive oil
1/2 teaspoon salt salt
pinch salt

Directions

Preheat oven to 350ºF.
To prepare crust, stir together cheese, bread crumbs, and salt. With a fork, mix in melted butter until incorporated. Press into the bottom of a 7-inch springform pan. Set aside.
Blanche the basil in boiling water for 15 seconds or until leaves are bright green. Transfer to an ice water bath to halt the cooking. Drain and place in a food processor. Pulse together with olive oil and salt until smooth.
For filling, in a mixing bowl, beat together cream cheese and goat cheese until smooth and fluffy, 2 to 3 minutes. Add in eggs, one at a time, mixing well after each addition. Add sour cream and basil mixture and mix until just incorporated.
Pour filling mixture into crust. Bake for 40 to 50 minutes or until center is set but still barely jiggly. Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight. Release springform sides prior to serving. Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days.
from loveandoliveoil.com