Saturday, March 26, 2011

This Weeks Box March 26 2011

EEEEEEKKK!!!
This is the first rattlesnake of the season. This image was actually taken three weeks ago. We are vigilante about keeping them away from the common areas at the ranch so that the areas are safe for the children and the pets, but down on the roads near the wild land,They have right of way. Please drive cautiously.


I took some pictures of the new garden but they all came out sideways. Instead of straining your necks, I will just take some more and put them in next weeks post. It is really coming along though.
Most of the rows are in as well as the irrigation. One third is already planted. It is such a relief knowing that there will be enough space this season.


Here is what is in the box:
mizuna "chinese mustard greens"
sapote
tangerine
lettuce
snow peas
spinach
grapefruit
avocados "the light green long necks are zutano, the fatter dark green ones are bacon"
mandarins
carrots
tangelo
lavender
cilantro
pride of madera " big beautiful purple flower to put in a vase"

Mizuna with chicken recipe


















Carrot Spinach Soup Recipe
  • 1/4 cup healthy oil
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, chopped
  • 3 to 4 medium carrots, chopped
  • 1 cup fresh cilantro
  • 1/2 cup parboiled rice (I use Uncle Ben's)

  • 2 teaspoons dried parsley
  • salt and pepper
  • 2 (32 oz.) cartons of vegetable broth or chicken broth
  • 1 (10 oz.) package of frozen spinach, thawed
  • 1 (15 oz.) can chick peas/Garbanzo beans

Prep all the ingredients first before cooking. It will really take the stress out and you'll enjoy building the soup more.

Start by heating the oil in a large soup pot over medium to medium high heat. Add onions, garlic, carrots, 3/4 teaspoon salt to help the vegetables release their water. Stir occasionally so vegetables don't burn. Cook until you can press a fork into the carrots, but they're not soft, maybe 8 to 10 minutes.

Next comes the rice, cilantro and parsley in the pot. Stir until rice is lightly toasted. Add in broth, spinach and chick peas, stir well. Bring the broth up to a boil, cover and lower heat to a slow simmer (low). Cook until rice is tender, 20 minutes. Remove from heat. Taste test it for additional salt and pepper, go 1/4 teaspoons at a time.

Divide soup into 1 cup servings. (Ziploc Twist'n Loc 1 cup storage containers are great for this task and TRULY leak proof.)

Store soups in the freezer for quick chilling, then move 2 or 3 containers to the refrigerator. When you know you want soup for lunch the next day, transfer a soup container from the freezer to the frig.

Make sure to pack a few of your favorite crackers, a napkin and spooon! Oh! and stick a note on your purse or on the door you use to go out, saying "DON'T FORGET YOUR SOUP!"


Saturday, March 12, 2011

This Weeks Box March 12 2011


Hello, This week has been a big push to get the overflow garden tilled and fenced in"
There is babies in the green house and their begging to get put out.



Here is a picture of our neighbor working in some compost and soil ammendments for the new garden.


Here is what is in the box this week

avocados
tangelos
chard
a few carrots
broccoli
bok choy
green onions
lemons
radishes
butternut squash
acorn squash
tangerines

Curried Butternut Squash Soup



3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart
apples, peeled, cored, and chopped
Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper to taste.

NOTE: At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

Makes 6 servings.