Yesterday, along with the rest of the country we watched the cosmic movements of the moon traveling in front of the sun. We weeded crops in-between cloud cover while my mother watched from the back of the pickup truck, yelling to tell us when to grab our glasses and look. It was magical and energizing to see so clearly the unstoppable movement of the solar system. We traded views of the universe with views of the ground. Macro to micro and back again. The bigness and smallness of the world in just 2 glances. How lucky we are to have witnessed, be humbled and awed by such an event reminding us that we are small and insignificant but that our little spot on the ground is still a part of the earth spinning through the atmosphere.

The Share:

salad mix

swiss chard

italian dandelion

dill

cilantro

parsley

hot peppers

sweet peppers

cherry tomatoes

heirloom tomatoes

eggplant

beans

melon

celery

potatoes

beets

onions

Recipe of the Week:

Potato Salad with Parsley Pesto

Ingredients:

Summer potato salad

2 lb potatoes

1 lb green beans

Salt and pepper

Parsley pesto:

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Directions

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary.

2 small garlic cloves

1 tablespoon capers without the brine

Very large two handfuls of flat leaf parsley (or 2 bunches that you buy at the store)

1 teaspoon coarse salt

2/3 cup olive oil

Directions:

Summer potato salad

Steam the potatoes until just tender. They have to be cooked through but not mushy (see note above)

Steam the beans until crisp tender yet still bright green. Do not cover the pot when cooking the beans as they can lose their colour.

When the potatoes are cooked through drain and allow to cool.

Cut the potatoes in half or quarters, depending on their size, and peel if you wish. The skin should peel off easily.

When the beans are ready plunge them into cold water to stop the cooking.

Cut the beans into smaller pieces.

To make the pesto place all ingredients in a food processor and process until it reaches the consistency of pesto.

Eclipse