Week
of August 4-10, 2013
I have heard from
several members that the weekly bag of basil is usually too much and often does
not get used! In our house we use quite a bit of basil. I have gotten into the
habit of making pesto weekly – Friday night is family pizza night at our house
and 1 batch perfectly covers 1 of our pizzas, but I know this extra step may
not be something everyone can get around to doing every week. Now that tomatoes are in I am sure you will
all be using more of your basil to make Caprese salads, sandwiches or pasta
dishes, but if you find you still have too much of this lovely herb a great way
to use up all the rest each week is to dry it.
The dried basil you buy in the store just does not compare to homemade,
it is really easy, will save you money in the long run and could also make
great gifts if put into pretty containers with a bit of ribbon. This winter you will appreciate the few
minutes you took to do this when you use it in soups and spaghetti sauces on
cold days.
Dried Basil
Wash and dry basil leaves.
Arrange into small bunches and tie together
tightly with string or even a rubber band.
Hang to dry in a dry spot out of too much direct
sunlight. You can use a tack to hang a
piece of string somewhere out of the way and drape basil bunches over it or
just suspend it somewhere convenient.
Let hang to dry for 3-4 weeks. Timing depends on size of bunches. When leaves are crisp and brittle it is
done.
For freshest results store the whole leaves in jars or containers and crush up as you need it, or you can crush and store in airtight jars for 2-3 years.
Sauteed Green Beans with Tomatoes and Basil
Ingredients
• 1 pound fresh green beans, trimmed • 1 tablespoon unsalted butter • 1 tablespoon olive oil
• ½ onion thinly sliced • 2 garlic cloves, minced • ¾ lb tomatoes (about 3) chopped with juices • ¼ cup dry white wine • 2 tablespoons thinly sliced fresh basil • Salt and freshly ground black pepper
Directions
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
Reuben Case-Gabbard (lead worker)
How
did you end up working for Casalegno Family Farm? I’ve been a friend of the family for a while
When/why
did you become interested in sustainable agriculture, food systems and farming
in general? Through observation of the world. I find it
a potent experience to be near growing things.
What are you studying (or doing in
general) and where do you hope it will take you? Engagement in the
Pursuit of Happiness. εὐδαιμονία.
What
is your favorite farm task or your favorite element of working on the farm? Anything tomato, if I have to choose. Even
driving the stakes, which is strenuous work. Of course, I like to eat them most
of all. One might say devour.
What
is the last book you read? The Crossing, by Cormac
Macarthy; The Memoirs of Hadrian (Emperor). Violence (Slavoj Zizek); White Line
Fever (Lemmy Kilmister).
What are some of your interests or
hobbies? Philology. Language
and languages in general. Western History, with a special interest in (Late)
Antiquity, Early Modernity and the American Republic – although I must stress
beyond natural awe and fascination, my interest in history is of here and now:
my mission, comprehension. It’s a damn good story. Also, I like rock n’ roll
music, the ocean and some other things that come naturally to a (not so) young
man.
Favorite
quotation: “You can’t
trust freedom when it’s not in your hand.” The Venerable Axl Rose.
. Kritters Blevins (intern, farm hand)
How
did you end up working for Casalegno Family Farm? I first started
working on the farm as an
When/why
did you become interested in sustainable agriculture, food systems and farming
in general? In
my junior year of high school I started to have a larger vision and education
of our food system. I noticed that there was no farming or production where I
was growing up, in the Mojave Desert. For some reason the plastic casing of
food no longer became appetizing and I was not satisfied with ignorance.
What
are you studying (or doing in general) and where do you hope it will take you? I am a student of
life. I enjoy learning about a little of everything. Anthropology is quite
intriguing and although we all are humans, we have do have complex
differences. I hope that by having an open mind to these differences I
will have a better understanding of where I need to place myself for participation
in this game called “life”.
What are a few of
your aspirations or goals in life?
I am hoping to have a farm of my own someday, a communal practice in my hometown, Joshua tree. I want to show
my community that it is possible to grow food in any climate, starting from
any level of experience. I am also currently studying holistic medicine and
plan on going to medical school to get my ND with a focus in acupuncture and
reflexology.
What
are you passionate about? I
want to give people the tools to help themselves. I would say that I’m most
passionate about food because it is the origin of life, but I also want to add
that I’m passionate about adventure and seeking kindness. I am consistently
trying new things and learning healthier techniques of living.
What is your
favorite crop to harvest or grow or eat on the farm? My favorite crop to
harvest at the farm is pickling cucumbers. It’s a game of hide and go seek. I
get very excited when I find one that I missed the day before and it has grown
into a monster pickle! I enjoy the quickness of their growth. Interesting
enough, tomatoes are my favorite to eat, though the acid of them upsets my stomach
and I am forced to curl into a ball and question my humanity.
What
is your favorite farm task or your favorite element of working on the farm? Working
on the farm teaches me patience, something that my mother always tried to
explain to me. I am a kinesthetic learner. When first starting in the green
house I faced my first experiences of “death”. I had to patiently wait to see
if the seed would come to life and then nurture it to adult hood. I’ve had no
previous experience with facing this fear. I enjoy the harsh and beautiful
realities of life and how humans aren’t all powerful. I am humbled..
If
you were a fruit or vegetable what would you be and why? I would not be a
carrot, like the vicious name-calling of “carrot top” in elementary school.
(Carrot tops are green by the way). I would have to be one where my friends
would surround me and I would have to experience the sky. I would probably be
best suited if I was sorted in with the pears. That way I would have to be
picked before eaten and I would get to see the world for another 7-10 days before I was
consumed.
What
is the last book you read?
The Giver. It was sad and terrible. I would
never want to hold the history of the world while everyone else are robots and
can’t question anything. It made me feel thankful for differences.
What are some of your interests or hobbies? I have recently
started up pickling and canning! I love long intense bike rides. I enjoy making
people smile. I like turning my new home into a self-sustainable haven (even
though the roommates may not understand). I love gardening. I’m interested in
self-healing. I am extremely competitive in sports. I spend a lot of my time
talking about the complexities of the world with my girlfriend, and we both
constantly find it difficult and rewarding to focus on the present. I
appreciate experiencing the world.
Favorite
quotation: “ You
know more about a person in an hour of play, then from a lifetime of conversation.”
– unknown.
“Human
kind did not create the web of life we are but one thread within it. What we do
to the web we do to ourselves. All things connect.” - Chief seattle
Describe
yourself in 3 words: Adventurous Curious Alive
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