Thank you. That we still have enough water in the aquifer to keep the crops and trees refreshed.
Thank you. For successful deer fences.
Thank You. for good weather. Not too hot. Not too cold.
Thank you. Ag supply, for extending credit this year.
Thank You. You know who. For flats of heirloom tomato starts donated after deer decimated the first crop of tomatoes.
Thank you Tim at Ramona Organics. For trading some of your best crates of peaches for our lemons.
Thank you. Local pollinators for doing such a good job after the beekeepers removed their boxes and relocated to irrigated land this season.
Thank you. Local Harvest and Farm Bureau for all the referrals.
Thank you. Amazing CSA hosts. For offering your homes every week.
Thank you volunteers. For putting your love into action through your work for the farm.
Thank you members for embracing the goodness and the bounty as well as the bad. For pulling out that bunch of chard with new excitement. As if it were the first time.
Thank You! Thank you! Thank You! Thank! You! Thank! You!
THIS WEEKS LIST
mongo big peaches
young sweet carrots
big bunch of basil
This young man shows us how to eat passion fruit. Apparently, there are no normal people who upload videos on how to eat rare fruits.
And in case you missed it, here is our friend from a few weeks ago. Showing how to eat a sapote
Black bean and summer squash lettuce wraps
Gluten free beef lettuce wraps with avocado and peach salsa
1 lb lean beef (93%) or bisonSpinach and avocado peso pasta :substitute chard for spinach"
4 ounces of your favorite gluten free barbecue sauce
2 ounces of a cheese that pairs well with your barbecue sauce (I used mango fire cheddar)
1 ounce of olive oil
4 tablespoons of your favorite salsa (I like Trader Joe’s Spicy, Smoky Peach Salsa for this meal)
1 large head of lettuce
Preheat the oven to 425 degrees.
Combine the beef, barbecue sauce, and olive oil in a large bowl. Chop the cheese into small 1/2 oz sticks.
Form a patty from 1/4 of the beef and barbecue sauce mixture. Make it flatter and larger than you usually would, then place the cheese stick in the center of the patty and wrap the rest of the meat around it, encapsulating the cheese. Repeat with remaining 3/4 of the beef.
Bake the beef in the oven on a baking sheet covered in tinfoil; bake for 8-10 minutes or until firm.
Serve on a lettuce wrap and top with a 1/2 an avocado and peach salsa.