In your box: --Beets --Broccoli --Cabbage --Celery --Kale, “Red Russian” --Parsley --Summer squash or cucumber --Tomatoes For the past few weeks we've been enjoying an incredible migration of Painted Lady butterflies. I'm not sure why the population has been so sizeable this year, but it seems to have something to do with perfect weather conditions … Continue reading Week 15 Newsletter
Newsletters
Kale and Beet Salad
Ingredients: 2 Bunches of Kale (stems removed sliced thin) 1 Large Golden Beet (peeled and sliced paper thin) 1 Large Red Beet (peeled and sliced paper thin) 1/2 cup Almonds (toasted) 1/2 cup Crumbled Feta 2 tablespoons Fresh Dill (chopped) 1 Clove Garlic (minced) 1 Red Onion (peeled and sliced paper thin) 3 oz Red … Continue reading Kale and Beet Salad
Roasted Beet and Garlic Pasta
A rich and healthy pasta that is packed with nutrients. It is delicious served with a big scoop of Ricotta. Ingredients 1 pound whole grain spaghetti 1 1/2 pounds beets, trimmed and scrubbed 4 whole garlic cloves, peeled 1/4 cup olive oil, divided 1/2 cup toasted walnuts 2 tablespoons sun dried tomatoes, chopped freshly ground … Continue reading Roasted Beet and Garlic Pasta
Black Bean Vegetable Chili
from The New Basics Cookbook Ingredients: Olive oil, for cooking 1 small eggplant 2 small zucchini 1 medium onion 1 large red pepper 3 cloves garlic, crushed 4 small tomatoes 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/2 cup vegetable stock 2 tsp cumin 4 tsp chili powder Dash of cayenne Salt … Continue reading Black Bean Vegetable Chili
Week 14 Newsletter
In your box: --Bok Choy --Broccoli --Cucumber --Garlic, “Purple Glazer” --Lettuce --Potatoes, “Yukon Gold” --Summer squash --Red onion (also a storage onion to full shares) --Tomatoes Even though the temperatures still make it feel like summer, it's definitely beginning to look like fall in the gardens. Every time I harvest a bed of lettuce, dig … Continue reading Week 14 Newsletter
Week 13 Newsletter
In your box: --Basil --Carrots --Celery --Cucumber or summer squash --Eggplant or cherry tomatoes --Lettuce --Sweet onion or red onion --Sweet pepper --Tomatoes After weeks of nearly perfect growing weather, we finally had our first real weather worthy of complaint last week Monday night. A very isolated hail storm passed over at dinner time and … Continue reading Week 13 Newsletter
Week 12 Newsletter
In your box: --Beans --Cucumbers --Garlic, “Chesnook Red” --Ground cherries --Kohlrabi --Lettuce or Salad mix --Summer squash --Sweet pepper --Tat Soi --Tomatoes All winter long, I dream about the bounty of crops in the height of summer. I yearn for green beans. Cucumbers sound good even on a cold day. No pizza seems complete without … Continue reading Week 12 Newsletter
Week 10 Newsletter
In your box: --Beans --Basil --Carrots --Cucumbers --Garlic, “Krasnodar Red” --Head Lettuce, “New Red Fire” --Red Onion --Summer squash --Sweet pepper --Tomatoes So.... what exactly happened to summer? After a great first half of the summer growing season, we've somehow been transported to Seattle. It's usually a nice refreshing change to get a cool, cloudy … Continue reading Week 10 Newsletter
Roasted Garlic
from SimplyRecipes.com 1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) 2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual … Continue reading Roasted Garlic
Week 9 Newsletter
In your box: --Beans --Beet greens --Cucumbers --Escarole --Head Lettuce, “New Red Fire” --Parsley --Summer squash --Sweet Onion --Sweet pepper --Tomatoes This week we have the first of our sweet peppers. We aren't seeing any red ones yet, mostly because it's been so cool the past two weeks, but within a few weeks we should … Continue reading Week 9 Newsletter
