Feeling a bit like summer!

9:19 PM Jessica Kruse 0 Comments

"Nature" is what we see--
The Hill--the Afternon
Squirrel--Eclipe--the Bumble bee--
Nay--Nature is Heaven--
Nature is what we hear--
The Bobolink--the Sea--
Thunder--the Cricket--
Nay--Mature is Harmony--
Nature is what we know--
Yet have no art to say--
So impotent Our Wisdom is
To her Simplicity.

by Emily Dickinson








The insects are many among us on our days farming now.  We are grateful for the winds, which keep the gnats at bay and cool our skin as things heat up. So far, our insect friends have not done too much damage to our crops and we grateful for that. The sing for us into the evening and for that, we are also grateful after a quiet winter and friendly spring.  Summer is almost upon us.

This week's CSA share is beautiful with lots of greens and even some shiitake mushrooms!  We know our members love those. The radishes are super yummy and have been flying off the market table as well.  Much more to come but for this week:

Variety of Greens 
Green Garlic
Leeks
Asparagus
Spring Mix
Bok Choi
Radishes 
Mint or Rosemary
Shiitake
Lettuce Head

Here is a fun recipe to try with your Leeks and Shiitake

Quinoa with Leeks and Shiitake Mushrooms

  • 2 cups fat-free, less-sodium vegetable broth
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups uncooked quinoa, rinsed
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 cups thinly sliced leek (about 2 large)
  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup dry white wine
  • 1/2 cup coarsely chopped walnuts

Preparation

Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Compliments of:

http://www.myrecipes.com/recipe/quinoa-with-leeks-shiitake-mushrooms

Thanks again for farming with us!!!
Echo Team

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