Week 13 Delivery

11:16 AM Christy 0 Comments

Week 13
August 12th & 15th

Now that it finally feels like summer, we're preparing for autumn. This morning the crew was spreading compost on garden beds to prepare for transplanting and seeding fall greens. We've got cabbages to transplant, hopefully fall lettuce, and fall greens like spinach and arugula.

In Your Box:
kale-
chard-
basil-
zuchinni-
cherry tomatoes-
slicer tomato-
leeks-
garlic-
potatoes-
beets-
beans-
candy onion-
red onion-
eggplant-
cucumber-

Raw Garden Salad
This salad is 100% Raw when made as described below, and everything but the salt, olive oil, and vinegar is in your box!

1) De-stem kale and chard and cut into small pieces. Massage with about 2 tablespoons of olive oil. Add the following:

~ ½ a red onion cut into small pieces.
~1 or 2 cloves chopped garlic.
~1cucumber, the rounds into quarter pieces.
~ tomatoes of your choice, I like chunks of heirloom and halved cherry tomatoes.
~ basil cut into small pieces
~ 1 tablespoon apple cider vinegar
~more olive oil if needed
~sea salt to taste.

2) Mix all ingredients together and serve fresh!

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Week 12 Delivery

11:14 AM Christy 0 Comments

Week 12
August 5th & 8th

In Your Box:
kale-
chard-
parsley-
basil-
zuchinni-
tomatoes-
leeks-
garlic-
potatoes-
beets-
beans-
candy onion-
eggplant-

Pesto Pasta

1) combine ½ c sunflowerseeds, 1 bunch of basil, juice of ½ lemon and a pinch of salt in a food processor.

2) boil the pasta of your choice, (I like penne noodles for this pasta salad) according to the directions, strain noodles. Toss with a little olive oil so that they don't stick

3) sautee 1 leek with bite size pieces of zuchinni in a little olive oil for about 5 minutes.

4) Combine noodles with pesto and vegetables. Add cherry tomatoes and sunflower seeds to garnish. Delicious warm or cold!

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Week 11 Delivery

11:11 AM Christy 0 Comments

Week 11
July 29th & August 1st

In Your Box:
kale-
chard-
parsley-
basil-
zuchinni-
tomatoes-
leeks-
daikon-
garlic-
potatoes-
beets-
beans-
candy onion-
eggplant-

Thai Eggplant Curry
~3 Tbsp sesame oil
~1Tbsp each of: mustard seeds, sesame seeds, cumin seeds
~1 chopped onion
~2 Tbsp turmeric
~ 2 eggplants
~1 C greenbeans, cut into 1 inch pieces.

1) heat oil over medium heat in a large saucepan or wok. Add seeds until they begin to pop, add onion stirring occasionally.
2) Add eggplant, salt and turmeric.
3) Add ¼ C water, and cook, stirring from the bottom, keep covered.
4) Steam green beans on top until they are bright green.
** Garnish with cilantro

**Serve over brown rice

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Week 10 Delivery

11:09 AM Christy 0 Comments

Week 10
July 22nd & 25th

In Your Box:
kale-
chard-
parsley-
basil-
zuchinni-
cherry tomatoes-
leeks-
garlic-
potatoes-
beets-
sweet onion-
eggplant-

Pump up the nutrition in your fruit smoothies by adding chard or kale (no stems) leaves. Yum!

Roasted Garlic Spread
Every year we make a few big batches of this spread to last us into winter. It's great on almost everything: potatoes, kale, eggplant, or as an ingredient in other sauces.

~peel 5 heads of garlic ( or more to make more)
~toss in olive oil and spread on a baking sheet with edges.
~roast at 325º for approximately 12 minutes (maybe longer if the cloves are large)
~puree in a food processor adding a bit more olive oil and salt to taste

**a favorite variation is to add thyme and oregano when pureeing
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kale Chips
~to de-stem kale: Grasp around the stem and pull towards the top of the leaf. Tear any large leaf pieces into more chip-size pieces.
~rub kale with olive oil (about 1tablespoon per bunch) sprinkle with salt
~Bake at 350º (12-15 minutes) until crisp but not brown
~cool on wire racks

**these can also be dehydrated for a raw chip!

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Week 9 Delivery

11:07 AM Christy 0 Comments

Thanks to everyone who came out to the garlic party! We figure we got about 1/8th of the field picked, so there will still be a few more weeks of picking.

Our melon and sweet corn crops failed, so we won't have them from our farm this year.

In Your Box:
kale-
chard-
parsley-
basil-
zuchinni-
tomatoes- slicing tomatoes to come soon!
leeks-
potatoes-
daikon-
garlic-
beets-
fennel-
sweet onion-

Sauteed Beets
*start with a little olive oil and ½ a chopped onion in a pan. Add beets cut into quarter inch thick pieces. Add a little water (mixed with a teaspoon of apple cider vinegar and 2 teaspoons tamari or soysauce.) and cover for ~5 minutes. When the beets are as soft as you like, uncover-- add 2 cloves of chopped garlic and all of the beet greens, chopped. (Make sure to cut the beet stems into 1 inch pieces or smaller) Cover for another minute, and then stir and serve.

*fennel and daikon are both wonderful additions to this recipe

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