CSA #3 Let the greens continue
Greeting farm friends.
It’s finally blazing hot! Let’s send some light and love to all farmers around the nation. The farming folks in California are feeling very hot this week. There are fundraisers to support their work and comfort, since 90% (plus) of our food comes from California, please consider giving 5-10 dollars.
Calendula in the squash, a beacon for pollinators.
So far this week we have had some animals sightings such as: a garter snake that could have been mistaken for a garden hose, baby toads, baby voles or mice, some mice in the house, and lots of fun birds on our kayak outing. We also had our neighbor’s bee’s, who we host on our property, swarm! That was interesting to see. I walked out of the house and was thinking, wow that’s a lot of gnats…wait those are bees! I hightailed it back to the house to let her know and in fact-it was a swarm. I suppose in hot weather a hive can get cramped and steamy.
Slicing tomatoes coming along nicely…
Last week we set up a new and improved orchard fence, I replanted some raspberries that were lost to gopher damage and we visited with family. I hope you had a lovely fourth and took time to remember what living in the U.S. of A means to you. Perhaps you even had some clover bee vedge mixed in to your week. Are you getting enough veggies, too many? How’s it going so far?
weeding, everyday!
This week we are seeing more vegetables perking up after a break in the rain. We won’t be able to provide snap peas this year as they died off in the deluge. I removed the trellising for them today and they were very brown, yellow and sad. The radishes, beets and carrots are coming along nicely and those should appear more in the fall this year, depending on how the season plays out. We are removing the first of the garlic this week or next and looking forward to a satisfying harvest in that crop area. Things are drying out and seem to be moving along better than in June. It was my hope that it would stop raining every day in July, and I’m glad that it’s happening. Farming sure can be a ridiculous job.
cukes on the way!
What’s not ridiculous is this weeks box, it’s pretty manageable and I bet you’ll have a nice salad.
BOX CONTENTS:
Napa Cabbage- see recipes below, store in fridge. This is probably the last of the Napa.
Garlic Scapes- use like garlic, chop up the curly green guys into salad, salad dressings etc. Store in fridge
White Onions -fresh, store in fridge, white onions are great on burgers and on tacos!
Head Lettuce-2, store in fridge.
kohlrabi bunch-2-4, store in fridge.
Summer Squash 2-4, store in fridge.
Parsley- great in pasta salads or a leafy green salad, store in fridge.
Lemon balm- a member of the mint family, is considered a calming herb. So this makes for a nice tea or addition to a salad or salad dressing. Store in fridge.
growing great lettuce!
Napa Cabbage Stir-Fry Recipe (squarespace AI recipe)
Ingredients:
1 Napa cabbage
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 tablespoon oyster sauce
Salt and pepper to taste
Instructions:
Separate the Napa cabbage leaves and rinse them thoroughly. Cut the leaves into bite-sized pieces.
Heat the vegetable oil in a large pan over medium heat.
Add the minced garlic and grated ginger to the pan. Sauté for about a minute until fragrant.
Add the Napa cabbage to the pan and stir-fry for 3-5 minutes until the cabbage starts to wilt.
Drizzle the soy sauce and oyster sauce over the cabbage. Stir well to combine.
Continue to cook for another 2-3 minutes until the cabbage is cooked to your desired tenderness.
Season with salt and pepper to taste.
Remove from heat and serve hot as a side dish or over steamed rice.
Enjoy your Napa cabbage stir-fry with noodles or rice, feel free to add in kohlrabi or other veggies!
Napa Cabbage Wraps Recipe (squarespace AI recipe)
Ingredients:
1 head of napa cabbage
1 lb ground turkey (or tofu)
1 onion, diced
3 cloves of garlic, minced (use scapes, finely chopped)
1 red bell pepper, diced
1 carrot, shredded
1 cup cooked quinoa
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Green onions and sesame seeds for garnish
Instructions:
Separate the cabbage leaves from the head, and blanch them in boiling water for 1-2 minutes. Remove and set aside to cool.
In a skillet, cook the ground turkey until browned. Add onions, garlic, bell pepper, and carrot. Cook until vegetables are tender.
Add cooked quinoa, soy sauce, sesame oil, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
Place a spoonful of the turkey mixture onto each cabbage leaf. Roll it up, tucking in the sides as you go.
Place the cabbage wraps in a steamer and steam for about 5 minutes to meld the flavors together.
Garnish with chopped green onions and sesame seeds before serving.
Enjoy these flavorful and healthy napa cabbage wraps as a light and satisfying meal option.
Parsley Salad Dressing Recipe (squarespace AI recipe)
Ingredients:
1 cup fresh parsley leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste
Instructions:
In a food processor, combine the parsley, olive oil, lemon juice, and garlic.
Blend until smooth.
Season with salt and pepper to taste.
Drizzle over your favorite salad and enjoy!
This parsley salad dressing adds a fresh and flavorful kick to any salad. Enjoy the burst of green goodness in every bite!
Fresh Lemon Balm Iced Tea Recipe (squarespace AI recipe)
Ingredients:
1/4 cup fresh lemon balm leaves
4 cups water
1/4 cup honey or sweetener of choice
Ice cubes
Lemon slices (optional)
Instructions:
In a saucepan, bring the water to a boil.
Remove the water from heat and add the fresh lemon balm leaves.
Let the leaves steep for about 10-15 minutes.
Strain the mixture to remove the leaves and let the liquid cool to room temperature.
Stir in honey or your preferred sweetener until dissolved.
Refrigerate the tea until chilled.
Serve over ice cubes with lemon slices if desired.
Enjoy your refreshing homemade Fresh Lemon Balm Iced Tea!
Summer Squash Curry Recipe (squarespace AI recipe)
Ingredients:
2 tablespoons oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
2 summer squash, sliced
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat oil in a large skillet over medium heat.
Add chopped onion and minced garlic, sauté until fragrant.
Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper (if using).
Add sliced summer squash and cook until slightly tender.
Pour in the coconut milk and simmer for 10-15 minutes.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Enjoy your flavorful Summer Squash Curry!
Note: You can customize this curry by adding protein like chickpeas, lentils or tofu. Pair it with rice or naan for a satisfying meal.
Thanks AI squaresapce for those recipes. Let me now if they’re any good, I don’t know where AI is getting the info. I hope you’re enjoying the food we’re growing for you. Let’s hope the rain stays at bay, that the farmworkers around the nation have good health and a good lifestyle, and that you and yours stay happy and healthy too. See you 7/113 for minneapolis pickeruppers, and 7/15 for on farm pickeruppers :).
Be well,
Margaret and Andrew
