Feature: Abbondanza Farms

Boulder's Farmers Market, Abbondanza Farms 2008
"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their neighbors. This is robbery. The second by commerce, which is generally cheating. The third is by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as reward for his innocent life and his virtuous industry."
~Benjamin Franklin
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Basil, Fennel, and Roasted Red Bell Pepper Pesto
Yields about 2 cups

• 2 cups basil leaves, loosely packed
• ¼ cup virgin olive oil
• 1/8 cup whole toasted almonds
• 1 ½ cups fresh spinach leaves, loosely packed
• 3 cloves garlic, minced
• 1 Tablespoons olive oil
• 1 cup fennel root, diced
• 1 medium red bell pepper, roasted, diced
• salt and black pepper

Place the first five ingredients in a food processor and puree. Saute’ the fennel root in the tablespoon of olive oil until slightly golden. Cool and add to the processor. Puree again.
Transfer puree to a bowl and stir in the red bell pepper. Add salt and pepper to taste.
This is savory treat when spread on focaccia or bruschetta, either by itself or with the addition of creamy goat cheese. Or try it as a quick and satisfying starter when tossed with hot pasta.
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Produce from Abbondanza
The fruit and vegetable growing season in Colorado above 9000 feet is a difficult one even for the experienced gardener. If it is not the wildlife getting to your crops, it is the unpredictable and sometimes severe summer storms. Hail, sleet and snow are not unusual. Blasting your plants with ice and soil a hail storm’s can ruin many months of work in minutes.
Vegetable gardens in my neighborhood look like they are serving time in a penitentiary. Caged in deer proof structures constructed of chicken wire, these gardens become carefully guarded sanctuaries…man against nature. The gardener must take great care and spend many hard hours to squeeze every last bit of produce from the rocky soil during the summer season. I admire anyone who can pull it off, because it is extremely difficult.
I backpack during the summer and have no time to tend a garden. But I like fresh food and eating. So I’m doing the next best thing, "the veggie share". Here’s the skinny.
Food Share “The Veggie Share” from Abbaondanza Farms.
The Veggie Share gives you a variety of fresh, seasonal produce for 20 weeks, typically beginning in late May and running into October. Whole shares include a larger dose of food as well as extra diversity; this amount is ideal for a family of four or a veggie-lovin’ couple (and some individuals). Half shares are great for beginners or those who eat out frequently. We take a week off in July for maintenance. There is a break in October between the stop of Veggie Share and the start of our Keeper Share, a separate season extender program taking you into the winter with local produce grown for storage.

Share includes:
Spinach,Carrots,Snow Peas,Basil,Garlic,Radishes,Summer Squash,Lettuce,Cabbage,Sugar Snap Peas,Beets,Sweet Peppers,Turnips,Cucumbers,Kale,Broccoli,Melons,Potatoes,Hot Peppers,Tomatoes,Green Beans,Chard,Onions,Parsley,Asian Greens,Leeks,Arugula,Fennel

Information and Images from -----> Abbondanza

1922 Tyler Rd.
Boulder, CO 80304
info@eatabbo.org
303.440.8205