Memorial Day is like any other day on the farm. We work a regular harvest and field day and I spend my typical Monday afternoon in the office. This year, Justin and I agreed it’d be nice to have a little Memorial Day feast with the crew.
Tomorrow marks a special day on the farm too. Gretchen and Ashley have been so wonderful this year and we’re working more and harvesting more than ever. Because we’ve been working such long hours, we’ve decided to hire on another apprentice to help as we’re planting and harvesting on more land. Former Serenbe Farms volunteer, John Davis will be joining our crew! He’ll be spending the season with us as an apprentice.
Why not welcome our new apprentice and celebrate our fantastic crew with some yummy veggies and a friendly game of horseshoes.
Here’s the game plan:
2 large squash or zucchini, sliced into thin rounds (1/4″ thick)
Olive oil (enough to coat squash slices)
Slice squash into thin rounds or slices. Coat in olive oil and sea salt. Roast in 350 degree F oven for 15 minutes or so (check often and remove when translucent or crisp on the edges).
The Basil Pesto
1 bunch basil (1/4-1/2 lb); destemmed and washed
Salt to taste
2 T Lemon Juice
1 cup Almonds, walnuts, or pine nuts
2-4 T Olive oil
1/4 to 1/2 cup of Parmesan cheese
In food processor 1 teaspoon salt[or more if you like salt], handful of nuts, 2 to 4 tablespoons of olive oil, lemon juice and cheese. Add basil last to preserve color and flavor. If you add too early, it will turn brown and change the flavor of the basil. Blend until consistency of pesto. This pesto is great on pasta, on pizzas, on bread, on pretty much anything.
Thinly sliced bread (2 slices per sandwich)
Lettuce leaves, washed
Long, thin carrot slices
Thinly sliced sweet onion
Anything else! We’re considering a slice of bacon.
I’m sure the imagination can take it from here, we’ll post pictures of our final sandwich.
Happy Memorial Day!