Sunday, June 27, 2010

THIS WEEKS BOX JUNE/27/2010

beans
yellow zuchini squash
onions
mandarine oranges
apricots
meyers lemons
cucumber
avocado
spinach
kohlrabbi
bag of lemons for lemonade
cherries
" we did not grow the cherries, we traded someone at schmidt orchards a box of lemons for them" gotta have cherries!

Saturday, June 19, 2010

THIS WEEKS BOX JUNE/20/2010



HELLO AGAIN. I THOUGHT I WOULD PUT UP A PICTURE OF LAST YEARS BOX FROM THE MIDDLE OF JUNE. JUDGING BY HOW EVERYTHING IS GROWING THIS YEAR AND ALL OF THE NEWER VARIETIES OF VEGETABLES PLANTED, WE ARE ON TRACK FOR AN EVEN BETTER VARIETY IN OUR SUMMER BOXES.

THE FIRST TOMATOES WILL BE IN THIS WEEKS BOX. THEY ARE AN EARLY "GRAPE TOMATO" VARIETY.

ON A TASTE SCALE OF ONE TO TEN, I WOULD GIVE THEM A SIX OR SO BUT THEY ARE CERTAINLY BETTER THAN ANYTHING AT THE STORE AND AS THE STANDARD VARIETIES START TO COME IN, THE TASTE AND SELECTION GETS BETTER AND BETTER.

GENERALLY AS THE SEASON PROGRESSES, WE OFFER EXTRA TOMATOES AND PEPPERS ABOVE AND BEYOND THE CSA BOX ORDERS FOR A DISCOUNT PRICES TO OUR CSA MEMBERS.

WE WILL ANNOUNCE WHEN THOSE ITEMS BECOME AVAILABLE.

THIS WEEKS GREEN BEANS ARE A DIFFERENT VARIETY THAN LAST WEEKS AND WE HAVE BEEN ENJOYING THEM ALL WEEK. FRESH AND NUTTY WITH LOTS OF FLAVOR.
SAUTEING WITH BUTTER AND SUN DRIED TOMATOES HAS BEEN THE PREFERRED COOKING METHOD.

THE FIRST APRICOTS ARE IN. THEY ARE A LITTLE SMALL COMPARED TO USUAL AND NOT ALL OF THEM WILL BE READY RIGHT AWAY IN THE BOXES. SOME MIGHT STILL NEED A FEW DAYS TO RIPEN UP.

THIS WEEKS BOX:

YELLOW AND OR GREEN ZUCHINI
GREEN BELL PEPPERS
FRESH CRISPY ROMAINE LETTUCE
GRAPE TOMATOES
APRICOTS
GRAPEFRUIT
PINK LEMONS
VALENCIA ORANGES
HAAS AVOCADOS
LEMON THYME
LEMON BALM
GREEN BEANS
GARLIC SPROUTS
ACORN SQUASH
CARROTS
PURPLE BUNCHING ONIONS

Chinese garlic stems, garlic flower stems, green garlic
suan tai (Chinese), shen sum (Korean)
(Allium sativum)

Chinese garlic has a symmetrical bulb in thin purple or silver skin, but has little flavour. Its stems should not be confused with the inedible fibrous tops of curled garlic often found at Farmer's Markets and specialty markets. These greens are about a foot long and not hollow like the green onions. They are solid and about the width of a pencil. If snapped or cut, the aroma is unmistakably garlic. In China, garlic flower stems are a side product of the garlic bulb of strains known to produce them. The bulbs are cultivated in the usual way, but the flower stems are cut in early summer when they are green and harvested very carefully so that the bulb will not be damaged and can be left to mature. The stems are usually twelve to eighteen inches in length and sold in bundles. They are too strong for most people to use raw; but, if quickly cooked, they are an excellent addition to dishes requiring a hint or two of garlic.


Those that I've spoken to either didn't know about the existence of this veggie, or didn't know how to prepare it. That's such a shame because garlic sprouts are highly aromatic, amazingly quick and simple to prepare, and wondrously sweet-tasting. Since they come from the garlic plant, you'll either love or hate their pungent, garlickly fragrance.

Of course, there are lots of ways you can cook garlic sprouts, but my favorite (and simplest) way is just to saute them till they are sweet and tender. This dish tastes good whether hot or cold. From this basic recipe, you can make variations by adding other ingredients.

Zucchini Lemon Slaw

Ingredients

  • 2 medium zucchini
  • 1 medium carrot
  • 1-1/2 tsp salt
  • 3 green onions, sliced on the bias
  • 2 teaspoons finely grated lemon zest and/or 2 tsp chopped lemon balm or lemon verbena
  • 2 tablespoons lemon juice
  • 3 garlic SPROUTS, minced
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh lemon thyme
  • salt and pepper

Directions

  1. Grate zucchini and carrot coarsely or slice into a julienne on a mandolin. Toss veggies with salt and let sit 30 minutes.
  2. Squeeze out excess liquid and toss vegetables with remaining ingredients, seasoning to taste.
  3. Chill until ready to serve.
Serves 4

Sunday, June 13, 2010

THIS WEEKS BOX JUNE/13/2010

early amber peaches
apricots
blackberries
mandarine oranges
lemons
limes
sweet bell peppers
fresh pecans "still in shell"
dinosaur Kale
collards
green beans
"mutant" radishes
haas avocados
potatoes

Friday, June 4, 2010

THIS WEEKS BOX JUNE/6/2010

It is warming up and we think we have just the thing to cool you off this week.
We are including in your box the ingredients for two pitchers of our famous Blue Sky Lavender Lemonade! As you will notice, Summer vegetables are begining to creep into your box. You should see more and more over the next few weeks but the summer offerings don't really come on heavy until the middle of July.

Here is what is in the ground and on its way in a month or two:

hybrid and heirloom tomatoes " all colors and flavors from cherries to beefsteaks"
sweet, hot and specialty peppers
japanese and standard eggplant
four kinds of cucumbers including armenian and lemon cucumbers
summer squash
sugar sweetie watermelons
strawberries
blackberries
beans "purple and green"
cantaloupe
purple bunching onions

Here is what is on the trees and coming in a month or two:

persimmons "hachia and fuyu"
standard peaches
apricots
santa Rosa plums
nectarines
pears "asian and bartlet"
zapote
pomegranate
mulberries

THIS WEEKS BOX
Early amber peaches
carrots
cucumber
head lettuce
haas avocados
mandarine oranges
butternut squash
handful of loquats
sweet mexican onions
pink lady apples " for those of you who missed them last week""
nuts from "La Spice Candied Nuts" this woman really puts care and intention into these nuts!
zuchini or crookneck squash
fresh oregano
5 lb bag of lemons
bunch lavender

BSR FAMOUS LAVENDER LEMONADE:

Ingredients

  • 1 tray ice cubes
  • 1/4 cup dried lavender
  • 2 cups boiling water
  • 3/4 cup white sugar
  • 8 lemons
  • 5 cups cold water, or as needed

Directions

  1. Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
  2. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!
Simple Zuchini Saute:

chop some fresh oregano "just a little, it is strong"

chop some onions and zuchini or crookneck

start the onions in a skillet with oil or butter

add the chopped squash and oregano and stir until squash can be punctured by a fork easily

turn off the heat and top it off with jack cheese then put the lid on until the cheese melts.

Roasted Butternut Squash:

This is a naturally low fat side dish. Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then popping it in the microwave for 60 seconds before cutting into it.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

  • 1 small butternut squash (2 lbs)
  • 1 tsp ground cinnamon
  • 1/4 cup orange juice
  • 1/4 cup maple syrup

Preparation:

Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.