02 Jul

2014 – CSA : Week 3

It looks like summer might have finally arrived.  At least the peppers and winter squash think so, as I swear they have doubled in size!  They have really liked the warmer weather the last couple of days.  The wind did toss them around a little, but I think we are well on our way now for a beautiful season.

I began harvesting the lavender this past weekend.  I was in “La La Land” for a couple of days.  It is so fragrant and relaxing sitting amongst those flowers with the bees and butterflies.  It almost felt like I  was not working!   This is the perfect time to get some, as it is fresh.  Nothing better than hanging  a bunch in your bathroom or bedroom.  The humidity of the bathroom brings out the fragrance even more, and in the bedroom you are lulled to sleep by Lavender’s gentle aroma.  You can also hang some in your kitchen to remind you to stick a few sprigs in your sugar bowl or honey jar.  Its a wonderful addition to homemade lemonaide, too.    The bundles sell for $15.  I will continue the harvest over the next few weeks, so if you would like to preorder this season’s Lavender, let me know.  I will have some available on Thursday.

This weeks share will include spinach, the last of the lettuce (for a little while), braising greens, beets, scallions, rainbow radish, snap peas and herbs.  With all of the holiday celebrations going on this weekend, take advantage of all the veggies and greens and put together beautiful appetizer platters to munch on while waiting for those burgers and brats!  You can use the spearmint and lemon balm to make flavored waters and iced teas.  If you want to walk on the wild side why not muddle some up in a top shelf gin or vodka for a “to die for” martini.

See you on Thursday….4-6 PM.

5 Ways to Enjoy Sugar Snap Peas

Sugar snap peas are in season now and ready to enjoy in so many ways. Here are 5 delicious, easy ideas:

1. In the raw with a dip of 1 cup plain yogurt, 1/3 cup crumbled feta, and 1/8 teaspoon freshly ground black peppercorns.
2. In succotash, sauté with freshly cut corn kernels (scrape the milk from the cob to make it creamy), scallions, and cherry tomatoes.
3. Blanched and tossed with buttered egg noodles, parsley, and garlic.
4. Roasted with olive oil and sea salt beneath the broiler until crisp-tender and lightly browned on the edges; drizzle with a few drops of toasted sesame oil before serving.
5. Tossed warm with fresh pesto and toasted pine nuts.
HINT: Before you eat them, snap off the stem and remove the stringy spines on both sides of the pod.