In your box: Beans or ground cherries Beets Cucumber Head lettuce Summer Squash Sweet corn Sweet onion Sweet pepper Tomatoes Most people have thermometers and weather forecasts to help them gauge the weather. We have a lazy cat and a sticky door. Our dear cat Nelson is eternally cold, spending the whole of the winter … Continue reading Week 10 Newsletter
Whole Beet Skillet
from Simply in Season Ingredients: 4-6 medium beets with fresh greens 1-2 TB lemon juice 1-2 tsp ginger root, peeled and minced 1-2 tsp honey Directions Cut greens off beets, leaving about 1 inch of greens on beets. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and … Continue reading Whole Beet Skillet
Week 9 Newsletter
In your box: Beans Carrots Cucumbers Head lettuce Red Onion Summer Squash Sweet corn Tomatoes Remember a couple weeks ago when I was lamenting the lack of summer this year? Thankfully, it finally showed up. Personally, I was more than happy with the great weather we had been having since late July. But the heat … Continue reading Week 9 Newsletter
Double Chocolate Zucchini Cake
From Asparagus to Zucchini, 3rd ed. Ingredients ¾ c. oil 1 ¼ c. sugar 2 eggs 1 tsp. Vanilla 2 c. grated summer squash ½ c. sour milk or buttermilk 3 TB cocoa or carob powder ½ tsp baking powder 1 tsp baking soda ½ ts. Each cinnamon and cloves 2 ½ c. flour small … Continue reading Double Chocolate Zucchini Cake
Marinated Cucumber Tomato Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: Arrange cucumbers, tomatoes, and … Continue reading Marinated Cucumber Tomato Salad
Middle Eastern Lentils and Endive
from New Vegetarian Cooking, by Rose Elliot Ingredients: 1 TB olive oil 1 onion, sliced 1 tsp ground coriander 1 tsp. ground cumin 6 c. endive or spinach 2 x 15oz cans green lentils, drained 2 garlic cloves, crushed juice of 1/2 lemon salt and pepper to taste Directions: Heat the olive oil in a … Continue reading Middle Eastern Lentils and Endive
Week 8 Newsletter
In your box: --Cucumber --Endive --Parsley --Summer squash –Sweet corn --Sweet onion --Sweet pepper --Tomatoes or beans This week we finally welcome Sweet Corn, about two weeks behind its usual arrival. It looks like we will have three weeks of corn this year, lasting us into September. I know corn doesn't have much to offer … Continue reading Week 8 Newsletter
Week 7 Newsletter
In your box: --Baby carrots --Chard --Cucumbers --Head lettuce --Summer squash --Sweet Onion --Something else: Raspberries, beans, broccoli, cabbage, ground cherries, eggplant, tomatoes, kohlrabi, or a pepper O summer where art thou? I hate to complain about a week of 72-degree weather with no humidity and cool nights. And in fact, I'm not complaining. But … Continue reading Week 7 Newsletter
Week 6 Newsletter
In your box: --Baby beets --Cucumber --Head lettuce --Kale (Winterbor) --Summer squash --Sweet Peppers --Something else: Raspberries, beans, broccoli, or ground cherries, eggplant, cherry tomatoes, or an extra cucumber As we turn the calendar to August, we allow our thoughts to begin thinking—just a little bit—about kids returning to school, trees turning color, and … Continue reading Week 6 Newsletter
Beets and Greens Salad with Pears
from FoodNetwork.com Ingredients 4 large or 8 small beets 2 Anjou pears 3 to 4 tablespoons balsamic vinegar Extra-virgin olive oil Kosher salt 2 cups baby washed arugula (or lettuce or wilted beet greens) 1/4 cup Marcona almonds, coarsely chopped 1 bunch chives, finely chopped Directions 1. Preheat the oven to 375 degrees F. 2. … Continue reading Beets and Greens Salad with Pears
