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Monday, July 15, 2013

July 16th and 19th: The lettuce and I are melting!

Gad-ZUKES!

 
Well the peas didn't amount to much this year (not that I didn't try...three times I seeded them), but the zucchini, summer squash and cucumbers are well on their way!  ...and green beans are not too far behind!!!  It is too hot out there for peas anyway...and dogs...and farmers.  (Yes I will admit, I was thinking about my AC bedroom today as I was harvesting cucumbers at 8am in the 106 degree hoop house!)
 
 
Well the tomatoes are happy in the hot hoop house!  This week is the first tomato harvest and they will grace the plates of those who helped build the house this spring (THANK YOU!) 
 

ICE CREAM!

Cool down with an ice cream cone this week at pick up...all proceeds go to, LACO, our area food bank.

Bring yourself, your kids, your grandkids, your neighbor's grandkids...

 
 
 
This week's bounty: lettuce, scallions, chard, Chinese cabbage, pac choi, cucmbers, summer squash, zuchinni, carrots, garlic scapes, basil, dill, cilantro and oregano
 
Next week's possibilities: lettuce, green cabbage, beets with greens, carrots? cukes, zukes, ss, herbs...
 

 

Pac choi Recipe: http://www.bbcgoodfood.com/recipes/8073/stirfried-pak-choi-with-sesame-sauce

 

Scallions

Both the white base and the green stalks of a scallion are edible. They can be cooked whole the same way you would cook a leek, chopped and served raw in soups and salads, or lightly cooked.



CHIMICHURRI *(parsley/cilantro)
Traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too.
Works well as a marinade, and is also delicious on vegetables. 
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar (optional)
  • 1 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste
  1. Pulse the garlic and onion in the food processor until finely chopped.

  2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.

  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).

  4. Season with salt and red pepper flakes to taste.

  5. Store in the refrigerator until ready to serve.

 

 

Stir Fried Chinese Cabbage and Zucchini

1/2 head of napa cabbage, chopped
1 zucchini, halved and cut into half moons
1 inch ginger, grated
2 garlic cloves, grated
1 tsp olive oil
splash chicken broth or veggie broth
1-2 tbsp oyster sauce (use vegetarian if you are one)
2 scallions, white and green parts, chopped
salt and pepper
Heat oil in pan. Sautee garlic and ginger, along with white scallion parts, for one minute. Add zucchini, season w/ salt and pepper, and brown on both sides. Add cabbage and green parts of scallions, and stir fry with oyster sauce and soy sauce. Add a splash of chicken broth if you need to.
 
 



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