End of Summer

10:35 PM Adrian 0 Comments

That's right folks!  Summer is at its end, and in many more ways than one.  Our big CSA ends this week, paving the way for our first day of Fall CSA next week!  We've also passed through the Autumnal equinox, the official marker to end summer and lead us toward winter.  We also experienced our first frosts this week.  Say goodbye to our hot weather plants!  They were officially taken by harsh old Mr. Frost.  Zucchinis, squashes, cucumbers, eggplants, basil, tomatoes, and peppers are no more.  But don't worry, we got word of the frost days before, and spent a lot of time picking from them before night fell.  We now have large stores of squashes, basil, tomatoes and tons and tons of peppers and a greenhouse full of winter squash, curing in the sun!  In spite of the loss of our hot crops the chill winds and cold nights have been more than welcome after such a long stretch of brutal heat and drought.  We also have plenty of cool weather crops in the ground to boast of!  In fact, the frost has done an amazing weeding job for some of them, killing warm weather weeds that are taking over.  Especially in our beet fields!

As colder weather nears, we will begin our long preparation for season extension!  This means fixing up our greenhouses and building our high-tunnels, which we call "cats" (short for "caterpillars" since they sort of resemble them).  In fact, a very important date is coming up on our farm where we will be showcasing what we do in regards to season extension here!  PFI (Practical Farmers of Iowa) hosts the event right here on the farm, and us farmers will be involved in showing what we do over the winter, how our high-tunnels are built and what materials we use to make them!  This event will be held on Oct. 4th.  More information on this to be released soon!

A reminder for all of you still interested in veggie boxes to sign-up for Fall CSA!  Yes, we still have memberships available.  We hope to grow for you in the upcoming months!

In the meantime enjoy your last CSA box to all of you Summer participants out there.  See you at market!

Last Summer CSA box includes:

  • Potatoes
  • Kale
  • Peppers
  • Zucchini
  • Yellow Zephyr squash
  • Garlic
  • Bok Choi
  • Sugar Snap Peas
  • Salad Mix
  • Turnips
  • Daikon Radishes
  • Winter Squash

....and possibly more!


Spiced Cinnamon Rolls with Maple Glaze (featuring mashed Delicatta Winter Squash!) (www.myrecipes.com)

  • Rolls:
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 11.9 ounces bread flour (about 2 1/2 cups)
  • 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons) $
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup mashed cooked delicata squash (about 1 [1-pound] squash) $
  • 1 tablespoon canola oil $
  • Cooking spray
  • 1/2 cup packed brown sugar $
  • 2 tablespoons butter, melted
  • 2 teaspoons water
  • 3 tablespoons finely chopped walnuts, toasted
  • Glaze:
  • 1/3 cup water $
  • 1/2 cup maple sugar or light brown sugar $
  • 1 tablespoon butter
  • 1 tablespoon half-and-half
  • 1/2 teaspoon vanilla extract


1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.
2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.
6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.
Roasted Root Vegetables with Chermoula (featuring Turnips and Winter Squash) (www.eatingwell.com)


  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons paprika, preferably sweet Hungarian
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 medium baking potato, peeled and cut into 1-inch chunks
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 medium turnip, peeled and cut into 1-inch chunks
  • 1 medium rutabaga, peeled and cut into 1-inch chunks
  • 2 medium carrots, cut into 1/2-inch slices
  • 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks (see Shopping Tip)


  1. Preheat oven to 425°F.
  2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
  3. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
  4. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

Daikon Radish Rémoulade (www.epicurious.com) 


  • 1 pound daikon radish (available at specialty produce markets and> many supermarkets), peeled
  • 3 tablespoons Dijon-style mustard
  • 4 tablespoons olive oil
  • 1 teaspoon wine vinegar
  • 1/4 cup minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!


First Frosts...

7:25 PM Adrian 0 Comments

Greetings everyone!  The rumblings of autumn are becoming louder and clearer by the day, and we are nearing closer and closer to the end of our Summer CSA.  Only two weeks of summer veggies left, and perhaps even less: the first frost warning is already here!  What a dramatic flip, a complete 180 from brutal summer heat to potentially freezing nights!  It was only a week or so ago that it was 90 degrees with a heat index in the 100's. Today we rushed out to cut down a big chunk of our basil plants for storing, since they will be the first of our summer veggies to go when they face the frost.  We'll still have some basil for y'all yet!  Tomatoes are expected to wither next, then slowly eggplants and peppers will follow.

It has been a fun, busy, and productive year being able to grow for all you CSA members, and we'd like to give you a big "THANK YOU" for participating in Summer CSA!  The purpose of CSA's is very clear when we think of how grateful we are of your contributions.  Your member share cost is not just a payment in exchange for veggies.  It is the best and most direct source of support to the Echollective imaginable.  So we thank you all!

A reminder, that CSA doesn't have to be over if you don't want it to.  Fall CSA shares are available!  We are happy to see some Summer folks have decided to hop on board.  We certainly have room for more!  Sign-up with us right here on our website by clicking the "CSA Sign-up" tab above.

We also have more information regarding Fall CSA to share with everyone!  Fall CSA begins the first of October, and will run through December.  For Iowa City "picker-uppers" this is specifically Oct. 3 and 6, the first Sat. and Wed. of October.  The first four Fall CSA pickups will continue to be on Wednesdays and Saturdays at the Iowa City Farmer's Market downtown, and the Cedar Rapids Saturday pickup will also continue to run on Saturdays at the 8th Ave Farmer's Market through 'til October 20, the market's last day.  Once Iowa City Farmer's Market is over, Iowa City pickups switch to the Grant Wood Farmer's Market on Saturdays in November and all the way through December!  We have yet to set a place and time for Cedar Rapids pickup after the 8th Ave. Market is over.  If you are interested in Fall CSA a Cedar Rapids pickup would be most convenient, please still sign-up!  We will find a way to get your veggies to you!

This past week has exhibited some of the most beautiful times at the farm.  Fall is personally my favorite time of year as it really shows off the land's most gorgeous facets, in my opinion.  Coolness is a big relief after the summer, both for farmers and plants.  The mind-blowing sunsets are a surefire sign of the changing seasons!  One evening paraded a spectacular array of golds, oranges, blush pinks, and rosy reds right on down to deep purple and ultramarine right down at the horizon.  Dense mists emerged after the recent rains and covered the entire property, but you could just make out the fields of bright colored vegetables: vivid orange squash blossoms, deep blue and purple Redbor and Lacinato kales, bright green daikon radish leaves.  Many a morning the land lays covered in wraiths of pretty fog!

In spite of the possible impending frosts, we'll still be pullin' all the stops at the CSA table!  A good selection this week.  See you at market!

CSA this week:

  • Kale bunch
  • Yellow Zephyr Squash
  • Zucchini
  • Garlic
  • Cucumbers
  • Salad Mix
  • French Breakfast Radishes
  • Potatoes
  • Bok Choi
  • Daikon Radishes


Cucumber Margaritas (www.foodnetwork.com)


  • 1/4 cucumber, peeled, sliced, seeded, and diced
  • 1 lime, juiced, plus a wedge or slice, for garnish
  • 2 ounces tequila reposado
  • 1-ounce simple syrup or agave nectar
  • 1-ounce sweet and sour mix
  • Pinch cayenne pepper powder


In a cocktail shaker muddle cucumber, add ice, lime juice, tequila, simple syrup, sweet and sour mix and pepper powder. Shake and serve in a rocks glass with salted rim.
Garnish with a wedge or slice of lime.


Tzatziki Sauce (www.seriouseats.com)


  • 1 pound of cucumbers, ends removed and sliced lengthwise (6 "baby" cucumbers)
  • 2 cups of strained yogurt (Greek or otherwise)
  • 4 cloves of garlic, minced fine
  • 1 large handful of dill, minced
  • Juice of one lemon


1 With a teaspoon, scoop out the seeds of the cucumbers. You should be left with a neat half-moon shape. Slice them thin, but not paper-thin—they should still have some crunch.
2 Add the cucumbers to a mixing bowl along with the rest of the ingredients. Taste for acid and seasoning, then either serve, or (preferably) cover and let it sit in the refrigerator for a few hours.


Furofuki Daikon (Daikon Radish with White Miso Sauce)  (saveur.com)




  • 2" square piece konbu (dried sea kelp)
  • Pinch salt
  • 9" piece daikon, peeled, trimmed, and cut crosswise into eight 1"-thick rounds
  • 2/3 cup white miso
  • 3 tbsp. sake
  • 2 tbsp. mirin (sweet rice wine)
  • 1 tbsp. sugar
  • 1 egg yolk
  • 3 tbsp. dashi
  • 1" piece ginger, peeled and grated


1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a ½" vent hole in center and set paper aside. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50–60 minutes.

2. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute. Gradually add sake, then rice wine, stirring until smooth. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1–2 minutes. Stir in dashi and ginger.

3. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!


Bok Choy!

7:00 PM Adrian 0 Comments

Hello everyone!  I bet we're all really appreciating that ol' mama Nature has turned the thermostat down some.  Us farmers here at the Echollective are!  Nice cool breezes, partly cloudy skies, and intermittent rain have been wonderful for the crops we have in now, as well as relieving for ourselves.  Fall is soon to come.  And with it, yet another reminder to those interested: We have Fall CSA shares available and sign-up is now open!  Click the "CSA Sign-up" tab above to take part in our farm!  The sooner the better; we can have more time to plan how much to plant for our future members and we cannot guarantee a share for everyone who has participated with us in the past!

Seems like there are still a few spells of heat here and there yet to come, however.  It's a tad bit deceiving and many of us think we can make it through the day with less water!  Even though it gets 20 degrees cooler, with full sun it is still imperative to chug as much water as possible (and go through several cans of Gatorade powder in a week).  Don't be fooled, you outside workers out there.  Today, for instance, we've been dealing with hotter winds and highs in the 80s....and I am on liter number two of Gatorade!  Obey your thirst.

But fall can't be kept at bay forever.  The leaves are turning and we've already had one night reach down into the 40s!  Other signs of fall are becoming prominent.  Bald eagles, hawks, and various raptors are flocking together with their kind, soaring the thermals above our farm.  We see the vultures less and less as they leave for warmer places like Texas or Mexico.  The goldenrods are in full bloom, dusting the roadsides with those feathery yellow flowers.  So is the ragweed!  This may be of interest to some, but since goldenrod and ragweed bloom at the same time, a lot of folks who believe their allergies are due to goldenrod pollen should know that it is actually solely due to the ragweed; ragweed pollen being so prolific it is even found intermingled with that of goldenrod!

For those interested in herbal medicine: what can you do with goldenrod?  And what can you do with sneezy ragweed?  Ironically enough, ragweed can be a remedy for allergies themselves!  Small amounts will stimulate just enough antihistamine to help relieve sneezes and even clear your sinuses.  Goldenrod blossoms, when dried, can be used for bringing down fevers or for treating complaints of the kidneys or urinary system.

With some luck and providence our basil, eggplants and peppers will keep going a while longer.  Our beans finally kicked in, reaping us an amazing 75 pounds in two days.  The new squashes we've planted have given us more harvest than we know what to do with!  We're swimming in raven zucchinis, yellow zephyrs and magda squashes.  Thank goodness we planted cucumbers at the last minute!  We've had an excellent production of those.  Our Sungold tomatoes are beginning to wither, so their days are numbered!

 No worries, though.  Once our hot summer crops have waned away, we have a hefty army of plants ready for fall.  This passing week has seen a lot of time put into pouncing on any pesky weeds popping up amongst our fall crops, such as lettuces, green and red bok choy, radishes, young broccoli and turnips.  We're making sure we're a step or two ahead of them.  Once our plants are a certain size they do well enough on their own to out compete any nearby weeds.  We've been keeping them down with a few afternoons of diligent hoeing and hand-weeding.  Our fields look great!  There's nothing more pleasing than seeing the vibrant contrasting colors of rows upon rows of fall greens after a field has been cleared of thistle and sprouting ragweed.  Lines of green, purple and red, set against the newly-turned, fluffy chocolate soil.  Boy, this imagery is enough to make me hungry.

 CSA this week will boast the same great selection we had for you last week- with a new addition!   Bok choy!  Our heads have become immense from all the rain and we gotta get them out of the ground.  All you CSA members will be the first to receive our delicious fall bok choy.

Just you wait...we'll be seeing you at market!

On your plate this week:

  • Kale bunch
  • Green beans
  • Sungold cherry tomatoes
  • Sweet Peppers
  • Zucchini
  • Yellow Zephyr Summer Squash
  • Basil
  • Garlic
  • Salad Mix
  • Radishes
  • Potatoes
  • Bok Choy!


Sauteed Bok Choy Recipe (www.chow.com)

  • 2 tablespoons vegetable oil
  • 2 medium garlic cloves, minced
  • 1 teaspoon freshly grated ginger (from 1/2-inch piece)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1/4 teaspoon toasted sesame oil
  • Salt (optional)
  1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
  3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil (www.mariquita.com)

Preheat oven to 425F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. adapted from Gourmet
Radish Curry (giniann.wordpress.com)


  • A bunch of red radish – contains 6 to 8 radishes.
  • Onion- one small, sliced.
  • Garlic- 2 or 3 small cloves crushed
  • Green chilis – 8 small, crushed
  • Turmeric powder- a pinch.
  • Oil for saute
  • Mustard seeds – a pinch
  • Curry leaves- a sprig
  • Salt to taste
  • The leaves: Roll all the leaves together and slice into long shreds.

Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use
 them in the dish.


In a pan, add some oil. When it is hot, add the mustard seeds.
When the mustard seeds splutter, add curry leaves and onions. Saute for 3-5 mins till edges of the onions turn slightly brown.
Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less.
Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.
Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.
After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes.

For best results, serve right off the stove. The dish takes less than 15mins. Make this right before your meal.

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!



Fall CSA Coming Soon: Sign Up!

8:32 PM Adrian 0 Comments

Fall is tiptoe-ing closer!  Soon our big Summer CSA Season will be over.  Sure doesn't seem quite like fall, what with the sweltering heat we are still experiencing!  We are counting only about 5 weeks left 'til the end of our season.  But this doesn't mean that the opportunity for weekly fresh veggie boxes will be completely gone!  Fall CSA sign-up on our website is now open!  Get a spot in our CSA for the upcoming months of October thru December, and the weeks of organic produce won't end quite yet!  We won't be able to serve nearly as many members during the colder months, so if you want to participate, the sooner the better!

Only a modest amount of farm news this week.  Though Echollective's workload shrunk considerably a few weeks ago, the advent of more produce has sped up the pace once more for us farmers, though work is not as busy as it was early in the summer!  Once more we have a lot to weed and water, a lot to wash and pack, and many more varieties to raise and harvest just to get to market table or the CSA box.  When time nears the cooler season, our fields are filled with our greenest of vegetables.  Time on the farm is even more filled with keeping them healthy and happy, as well as undertaking the process of picking, processing, and washing them; all this requires more time so we pick only our best greens and ensure quality in our produce!  Greens, salads, and other mixes require a sharp eye, a lot of checking, and very careful, thorough washes; sometimes more than one!  The past couple weeks we've been back to picking several varieties of colorful lettuces and greens for salad mixes and braises, and harvesting pounds and pounds of arugula and spinach.  So many greens always means more work for us, though we are proud to do it for all of you who enjoy the food we grow!  We have planted so much, more head lettuce than we have ever seen before, and loads of bok choy, arugula, spinach, and other delicious greens, that we are happy to say that there will be more than enough for all of you (and ourselves!) throughout this upcoming fall season and we'll have more than enough farming to keep our hands full!  We are excited that the Echollective is expanding in such a way.  We hope you are looking forward to it too!

And with that, we hope you look forward to the awesome line-up of veggies we have waiting for you this next CSA Dropoff!

CSA this week:

  • Potatoes
  • Kale
  • Sungold Cherry Tomatoes
  • Zucchini
  • Yellow Zephyr Summer Squashes
  • Basil
  • Garlic
  • Broccoli
-And/or additonal option/choice between the following:

  • Heirloom Tomato Slicers
  • Green Beans
  • Peppers
  • Eggplants
  • Cucumbers
  • Radishes
  • Arugula
  • Salad Mix


Lee Wan Ching's Chinese Broccoli with Ginger Sauce (www.epicurious.com)

  • 6 medium stalks broccoli (about 12 ounces)
  • 1/4 cup chicken broth
  • 1 1/2 teaspoons Shao Hsing rice wine or dry sherry
  • 1 teaspoon ginger juice
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 3 slices ginger
1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables. 

Basil Anchovy Sauce (mymansbelly.com)


  •     3 Cloves of Garlic (roughly chopped)
  •     6 Anchovy Filets
  •     1/4 Cup Toasted Walnuts
  •     1 1/2 Tablespoons Capers (drained)
  •     2 Tablespoons Breadcrumbs
  •     1 1/2 Cups Basil Leaves (washed and dried)
  •     1/2 Cup Italian Parsley Leaves (washed and dried)
  •     2 Tablespoons White Wine Vinegar
  •     1/2 Tablespoon Anchovy Oil (from jar of anchovies)
  •     1/8 Teaspoon Freshly Ground Pepper
  •     1/2 – 3/4 Cup Olive Oil


    Add all ingredients, except olive oil, to the bowl of a food processor.
    Begin to process the ingredients and slowly drizzle in the olive oil.
    Continue adding olive oil until the desired consistency is reached.

Quick notes

This recipe makes a little more than 1 cup of sauce.

I used lemon basil when I made this, so there was a nice bit of lemon flavor. If you use regular basil and would like a hint of lemon, just add a squeeze of fresh lemon juice to the mixture (as much or as little as you like).

Preparation time:  15 Minutes

Cooking time:  0 Minutes

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!