July 7th CSA Newsletter

P1040679CRAZY GOOD FOOD!  Everything is the gardens here is growing madly–including the weeds!  At last week’s farmer’s market, a woman asked why I didn’t have beet greens.  Her question was simple enough, but her look said, “how on God’s green earth can you have no beet greens in July?!”  I felt guilty.  At least, a tiny bit of guilt.  The reason, like her question, is pretty easy.  I planted them.  They are growing.  They are not ready yet.  And also, I put them in the lower garden where we let the rain water the crops.  And I didn’t plant beet seedlings.  And weeds got in the way.  And our ph is low…and on and on I could have gone with all the farmer’s excuses.  But I simply said, “I know.  They will come soon.”  As will all good things to those who wait.  In the meantime, enjoy the broccoli.

This week’s share:

Broccoli (great when roasted with butter or oil, salt & pepper, lemon, and fresh garlic!  350 for about 20 min.)

Fresh Garlic (does not store, refrigerate, and remove tough outer skin when you cut it up)

Snow Peas

Salad Mix

Head Lettuce

Kale

“Easter Egg” Radishes

Herbs:  Mint and Parsley

Snow Peas with Pine Nuts and Mint (from SimplyRecipes)

Ingredients

  • 2 Tbsp olive oil
  • 1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
  • 1/4 cup pine nuts (could be sunflower seeds or sliced almonds)
  • 1 clove garlic, minced
  • 1/4 teaspoon dark sesame oil (adds a rich depth, but if not available coconut oil or olive oil will be good too… )
  • 10 large mint leaves, chopped
  • Dash of sea salt or soy sauce optional or to taste

Method

1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy.

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