young salad greens mix
5 lb bag of valencia oranges for juicing
3 large beet roots
half head of cabbage
pink lady apples
sweet mexican onions
package of dried herb tea from Following The Seasons "local herbalist Cindy Christ"
either kabosha or butternut squash
hand full of cumquats
Here is a recipe for tarragon green beens: http://www.marthastewart.com/recipe/tarragon-green-beans?backto=true
Lately we have been slicing and steaming the beets before putting them in a shallow dish and splashing olive oil, balsamic or red vinegar and some favorite spices like tarragon.
After marinating 15 minutes or so we throw them on the grill and turn them once. They come out chewy on the outside and soft and sweet on the inside. Delicious!!
Friday, May 21, 2010
bi color sweet corn
sweet mexican onions
valencia and naval orange juice
sweet yellow limes
carrots (pickings on carrots are thin. Still waiting on the next bed to mature)
candy cane mint
Remember, there is still one more box coming before your next monthly payment is due as there are five Sundays in the month of May.
OK, now I am guessing that one or two of you are thinking, "what the &*$%^& is kohlrabi?"
Well, its that little bunch of sputnick looking things. Do not be afraid , these things are very tasty and there many ways to eat them. The easiest way is to slice the bulb portion and put in your salad mix but here is a link with a variety of recipes to choose from http://simplyrecipes.com/recipes/kohlrabi/
The broccoli are young tender shoots so don't throw away those stems. You can just cut off the very ends and eat the rest.
Here is a recipe that calls for four items from your box : potatoes, kohlrabi, onions, avocado
KOHLRABI AND POTATO SALAD WITH AVOCADO
- In a large pot bring 2 quarts of water to a boil. Add potatoesand cook for 5 to 7 minutes or until the potatoes are just tender. Do not over cook. Rinse under cold water and chill immediately. Meanwhile make the dressing in a separate bowl by combining the mustard, vinegar, and honey and whisk thoroughly. Add the oil and whisk until blended. Add the remaining ingredients to the chilled potatoes. Add the dressing and mix gently to combine and season to taste withsalt and pepper. Chill in refrigerator before serving.
Image from last summer
Greetings everyone. Things are speeding up a bit here at the ranch. They always do about this time a year. The Markets are getting busier. It seems like more and more people are deciding to see for themselves what this local food thing is all about. Days are getting longer and warmer. The summer plantings in ground are getting over their early spring shyness and really beginning to put on some mass as a result of the constant warming of the soil over the last few weeks. We are already staking some of the tomatoes. This is generally a task for the middle of June. Peppers, cucumbers, squash and melons are all begging to to be let out of the greenhouse. They will be ok until next week though. Right now I am busy helping Doug cover the Peaches, Plums and apricots with bird netting. It is amazing how much damage one Blue Jay can do. Looks like this year we might be keeping most of our stone fruit. Keep your fingers crossed.