Friday, July 1, 2011

This Weeks Box July 2 2011


Has anyone actually used the What's In Season Guide on the right column on this site?
It has been there since the site began and I had pretty much forgotten about it. Someone commented last week that they have used it regularly. So I went back to it and checked it out. It actually has a lot of good recipes for each of the food items it lists! I posted one of them. Check it out if your ever in a pinch for a recipe.

broccoli
zucchini "bigger than last week"
salad spring mix
carrots
a few shoots of basil
radishes
swiss chard
dyno kale
collard greens
avocado
yellow peaches
small cucumber or two. "they will be bigger next week"
valencia oranges
lemons "enough for a few pitchers of lemonade"
lavander

Lavander Lemonade

Ingredients

Serves 4

  • 4 lemons
  • 1/2 cup dried lavender
  • 1/2 cup raw honey

Directions

  1. Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.
  2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately.

Read more at Wholeliving.com: Lavender Lemonade

Collard Potato Salad with Mustard Dressing

Ingredients

  • 1 pounds small red potatoes, scrubbed
  • 1/2 lb collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
  • 1 tablespoons Dijon-style mustard
  • 1 tablespoons red-wine vinegar
  • 1/4 cup olive oil
  • 3 slices of lean bacon, cooked until crisp, drained, and crumbled
  • 1 tablespoons thinly sliced scallion
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

Here is a video for a similar collard potato salad recipe

Video


Here is a recipe for Cucumber Kale Salad



Avocado Toast Recipe

Poached Peaches and Basil Recipe











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