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Tuesday, July 14, 2009

Week 6 The Break in the Clouds

Ahhhh! Today the marks the fourth day of sun in a row! It is amazing how the plants respond and how the daily tasks that had to be done, even if it was pouring, are so much easier. So maybe in a month when we are in a drought, I will be praying for a drop of rain, but for now, I am enjoying waking up to sun.

So how did we survive that month of rain? We pulled weeds until our hair curled up and our boots were laiden with slop, then when a tiny break in the deluge came, we scurried and picked enough berries to make jam. Then, as the rain fell, we cooked and stirred and ladeled strawberry sweetness...

...well I did. Simon was depressed, so he slept : )


This week's loot: New Potatoes!, Chinese Cabbage, Beet Greens, Lettuce Mix, Peas


Next week's loot: The last of the garlic scapes, peas, summer turnips, head lettuce (I hope!), baby carrots, chard
Eat your beet greens!!!!!! They are very similar to chard. Use them in any recipe that calls for greens. (You can use last week's recipes). The greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber. One shareholder chopped them and ate them raw mixed in with the lettuce.

Moroccan Beet Green Salad RecipeA bunch of beet greens,1 teaspoon olive oil,1 tablespoon water,1 clove garlic, peeled and minced1/2 teaspoon paprika,1/4 teaspoon salt,1 tablespoon lemon juice


Separate beet stems from leaves and chop both.
Sauté beet stems with oil and water in large frying pan over medium-high heat for 3 minutes.
Add chopped leaves and remaining ingredients, except lemon juice, and sauté 5 minutes longer.
Add lemon juice and sauté 1 minute more.
Serve warm or chilled.

Florentine Stuffed Meatloaf Recipe
1 lb. ground beef,1 egg, slightly beaten,1 sm. onion, chopped,1/4 tsp. salt,1/4 tsp. pepper,2 pkg. (10 oz. each) frozen chopped spinach (use beet greens!),1/2 c. shredded Mozzarella cheese

Combine meat, egg, onion, salt and pepper. Line sides and bottom of 9 x 5 loaf pan with 2/3 of meat mixture. Set aside. Cook spinach and drain thoroughly.In bowl, mix spinach and nutmeg. Spread half over meat in pan. Press lightly. Sprinkle cheese over spinach. Top with remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake 1 hour at 350 degrees.
CRUNCHY ORIENTAL COLESLAW
dressing (mix and let set for 1 hour to permeate flavors)> 1/3 cup canola oil> 3 T white vinegar> 2 t sugar> 1/2 t pepper> 1 seasoning packet from Ramen Oriental or Chicken flavored noodles> SALAD> 1 lb shredded green cabbage (use chinese cabbage)> 6 green onions, chopped> 1 pkg Ramen noodles, crumbled> 1/3 cup dry roasted sunflower seeds> After you toss dressing and salad serve immediately to maintain crunchiness

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