The Farm at Rockledge Gardens
April 13, 2012
Rockledge Gardens salad

Dear Friend of The Farm,


If you've driven by The Farm this week, you might have noticed a change: We have added shade cloth to our hoop houses. This shade fabric is called "luminet," and it keeps the temperature about 10 degrees cooler than the surrounding air. Our tomatoes are thanking us, and we're hoping the shade cloth will extend the tomato season a bit.

 

What a delight it was to see "Rockledge Gardens salad" on the menu at Merritt's Table when we were there for dinner this week! It included our arugula, kohlrabi, beans, red meat radishes, and a Thai basil pesto, topped with a nasturtium blossom. The chef, Chris, did an amazing job of putting it all together. Our entire meal was a wonderful treat.

Our Farm surprise for the week is potatoes! We were able to harvest our pink fingerlings as well as some of the purples today. So, they will be available at the Farm Stand today! We'll have some cilantro pesto available for you to sample as well; the recipe, which I found at recipes.com, is below.

Here's the complete list of what we are harvesting today:  

  • Arugula
  • Bok Choy
  • Salad mix
  • Kohlrabi
  • Fingerling Potatoes
  • Cilantro
  • Sage
  • Basil
  • Parsley  

The farm stand will be open from 4 to 6 today (Friday) and from 9 to noon tomorrow. Follow the sidewalk in front of the greenhouse to the double doors of our warehouse to get to the stand.   

 

Recipe from The Farm:
Cilantro Pesto

2 cups cilantro, packed, with large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil

You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto.

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed. Makes about 1 cup. Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag.

See you at the farm stand!
Theresa & Diana
phone: 321-636-7662   
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