Our produce of the week is basil!

Each week we have basil available at our market from Ellicottville Greens. Did you know it's a part of the mint family? Visit us this upcoming week to learn about this tasty herb!

Shop INDOORS the rest of the semester!

North Campus - You can find us set up in the Compass Lobby of Capen on Wednesday, November 13th from 1:00 to 3:30

The Compass Lobby is a short walk from our usual location and close to One World Cafe. If you are entering Capen from the entrance closest to the Flint Bus Loop, look to your left once you're in the main lounge area. We're set up through the double doors.

South Campus - You can find us set up in the lobby of Harriman Hall on Thursday, November 14th from 2:00 to 4:00

Harriman Hall is directly across the Diefendorf bus loop from our usual location

Please note: UB Veggie Van is a paid markets and separate from UB Farm Stand 

Be sure to follow us on Instagram  @UB_VeggieVan for market updates. Be sure to also check out our NEW website!

Short on time? Try a produce box reservation. Let us bundle fresh, local fruits and veggies for you! Details below.

What's in the box? 

Ready to level up your produce game? Check out our fresh produce bundles for this week!  Whether you’re a solo snacker or a cooking connoisseur, we’ve got options for you. 

Reply to this email, or click the button below to email UB Veggie Van (veggievan@buffalo.edu) and reserve your produce box. 

Please indicate in your email:

• the size of box you would like (large or small)
• the pick-up location on North Campus in Capen (Wednesday 1:00-3:30) or on South Campus in Harriman Hall (Thursday 2:00-4:00). 

We are taking box orders until Sunday at noon! 🥬🌽🍇

What's at the Market?

Weekly Produce (11/13 and 11/14)

• Apples, Empire
• Apples, Gala
• Apples, Sweet Amber
• Basil
• Broccoli
• Brussel Sprouts
• Carrots, Organic
• Cauliflower 
• Celery
• Cucumber, English
• Garlic
• Grapefruit
• Kale 
• Onions, Cooking
• Oranges
• Pie Pumpkin
• Potatoes, Red, Organic
• Potatoes, Russet
• Potatoes, Sweet
• Romanesco
• Squash, Acorn
• Squash, Buttercup
• Squash, Butternut
• Squash, Delicata
• Squash, Honeynut
• Tomatoes, Beefsteak

We'll also have pasture raised eggs from Red Gate Grocer!

All About Our Veggie Fan Favorite - Basil!

Italian kitchen gardens have long featured basil (Ocimum basilicum), a plant native to India but grown in the Mediterranean region since antiquity. It has traditional medicinal uses as well as culinary ones, including its service as a poultice for wounds. Basil contains small quantities of vitamins A and K, calcium, and iron, and it has a pleasing pungent aroma. Basil is safe when consumed in small amounts.

Storage

• Room temperature
• Increase humidity
  • Store basil stems in water or loosely cover with non-sealed covering
• Trim the stems

Preparation 
The leaves are most often removed from the stem and then used whole, torn, cut into chiffonade (thin strips), finely chopped, or pureed. Used whole, the leaves are perfect as a pizza topping or layered into a Caprese salad!

Nutrition Info

Basil is rich in vitamin K, which may aid in keeping your bones strong and reduce inflammation. 

Cooking Ideas

• Blend into Pesto sauce
• Top on pizza
• Layer into a Caprese salad
• Ice cream topping!
  • Vanilla ice cream with fresh strawberries and basil

Basil Pesto

Prep Time: 15 mins     Yield: 1  1/2 cups

Ingredients:

• 2 cups basil leaves, coarsely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup (45g) toasted pine nuts
• 1/3 cup (35g) finely grated parmesan
• 1/2 cup (125ml) olive oil

Directions:

1. Place the basil, garlic, pine nuts, and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black).

We accept Cash, Credit, Apple Pay & SNAP with support from our community partner: MAP Growing Green Mobile Market @MassAveProject

See you at the market!