My grandaughter, Katie, is here visiting from Costa Rica. I set her to task picking raspberries. Isn’t she beautiful? She is a born gardener. I wish she would move back and help me in the gardens. Summer here is off season there. It could just work!
It’s been another hot week here! We could use some rain to give us a break from watering. We have been reseeding and weeding. The dreaded purslane tends to take over so we try to get it out before it sets seeds. It is an annual weed and spreads its seeds prolifically, so this time of year is a good time to get it out! I planted a trap crop of nastursiums to attract the flea beetles and keep them off of the brassicas. It is working fairly well, but the new seedlings of radishes that are just coming up are already riddled with holes. Drats! Just one of the many challenges of growing organically. We get so used to seeing the perfect produce at the grocers that we have come to expect the same from organically grown crops. Even though there may be some cosmetic damage, the vitality and flavor that you get from locally grown organic produce is a thousand times better, and the environment is not harmed by the use of toxic herbicides and pesticides.
If you are not completely satisfied with your weekly share, I want to know. I want to make sure that you are happy with the produce. Your comments help me get better at what I do.
Eggs will be available every week for $3 per dozen. Please return your egg cartons, as Marlene, the egg/chicken goddess, recycles them. Ditto on any plastic cartons that are used to package produce in your weekly basket. I try not to purchase plastic packaging, so recycling those clamshells that you get at the market is a win for you and me and a win for the environment.
This weeks share includes carrots, red cabbage, beautiful purple, yellow and green French beans, yellow and green summer squash, cucumbers, kale and Italian basil. Pick up your share between 4 & 6 PM. Please let me know if you are not able to come, so that I don’t wait for you.
The following recipes are quick and simple, and take advantage of several of the items in your produce box this week.
Serving Size: 8
• 1 Cup Basmati Rice
• 8 oz Flavored Tofu, drained and diced
• 2 Cup Cherry Tomatoes, halved
• 4 Green Onions, chopped
• 1/2 Orange or Yellow Bell Pepper, diced
• 1 Cucumber, peeled, quartered and sliced
• 1 Yellow or Green Summer Squash, diced
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Dijon Mustard
• 1/2 Cup Olive Oil
1. In a medium sauce pan bring two cups of water and the rice to boiling. Cover and reduce the heat to medium-low; cook for 15 minutes or until liquid is absorbed and rice is fluffy.
2. Remove the rice from the heat. Cool and transfer to a large serving bowl.
3. Add tofu, tomatoes, green onion, bell pepper, cucumber, and squash to the rice and stir to combine.
4. In a blender or small bowl with whisk, quickly blend together the vinegar, mustard and olive oil to create and emulsion dressing.
5. Drizzle the dressing over the rice mixture and toss to combine.
6. Serve and Enjoy!
Strawberry, Cantaloupe and Basil Salad
• 1 cantaloupe
• 1 pint strawberries, hulled and halved
• 3⁄4 cup dessert wine
• Fresh basil leaves
1. Cut cantaloupe in half; seed, slice and peel. Place in a large bowl. Add strawberries and toss gently.
2. Pour wine over fruit; cover and chill 30 minutes.
3. Arrange on a salad plate; top with basil leaves.
Green Beans with Lemon
• 1/2 pound haricots verts (thin French green beans) or regular green beans
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
• 1/2 teaspoon freshly grated lemon zest
• freshly ground black pepper to taste
Trim regular green beans if using and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander.
In a bowl toss beans with lemon juice, parsley, lemon zest, and pepper and season with salt.