Kale and Beet salad recipe:
1-2 bunches of kale (shredded or cut into small pieces)
1 cup shredded beets (raw or lightly blanched)
1/2 cup shredded carrots
1/2 cup chopped red bell pepper
2-3 chopped green onions
1/2 cup chopped raw broccoli
Add feta on top. Also avacado's are great on it.
Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
3 TBS tamari
3 TBS tahini
1/2 TSP minced garlic
1/2 TSP dried oregano
1/2 TSP dried basil
Add the dressing right before ready to eat it so it doesn't get wilted. The salad will last for days without the dressing on it.
Enjoy!!
Monday, July 30, 2012
CSA Wk 4, July 30
Sorry not much to say today. Getting this out late, and it's been a long weekend. Perhaps staying up too late watching the Olympics :-)
Medium Share:
Green Beans
Onion
Beets
Chard
Sugar Snaps
Romaine Lettuce Head
Bok Choy
Cucumbers
Green Pepper
Zucchini/Patty Pan/Summer Squash - not all 3, just one from that variety
Kale
Italian Parsley
Large share:
Same as above but add
Broccoli
Broccoli Raab - rapini
Tomatoes
Mini Plums
Some of your Sugar Snap peas may look a little damaged. They needed to be picked yesterday and were stored in the fridge until today. I think they got a little too cold. But I ate one and it was still snappy and still tasty.
One of you mentioned a kale & beet salad recipe you would like to share, and this week both of those are in your bags, so either leave a comment with a link, or send it to me and I'll post it or email it.
Baked Goods Share:
Cranberry Ginger Bread
Peanut Butter Chocolate Chip Cookies
Hawaiian Granola
Thanks so much.
Medium Share:
Green Beans
Onion
Beets
Chard
Sugar Snaps
Romaine Lettuce Head
Bok Choy
Cucumbers
Green Pepper
Zucchini/Patty Pan/Summer Squash - not all 3, just one from that variety
Kale
Italian Parsley
Large share:
Same as above but add
Broccoli
Broccoli Raab - rapini
Tomatoes
Mini Plums
Some of your Sugar Snap peas may look a little damaged. They needed to be picked yesterday and were stored in the fridge until today. I think they got a little too cold. But I ate one and it was still snappy and still tasty.
One of you mentioned a kale & beet salad recipe you would like to share, and this week both of those are in your bags, so either leave a comment with a link, or send it to me and I'll post it or email it.
Baked Goods Share:
Cranberry Ginger Bread
Peanut Butter Chocolate Chip Cookies
Hawaiian Granola
Thanks so much.
Monday, July 23, 2012
2012 CSA Week 3 July 23
Here's what goes into cleaning all of your produce.....buckets and buckets all over the lawn, under the big tree of course. We clean it all up neat before you arrive.
With the mini drought we've had, produce has looked like it does not have as much dirt on it, but as we use grass clippings for a mulch, sometimes little remnants may be left behind. Especially on your beans as they are almost Velcro like before cooked. Speaking of grass clippings, if you or anyone you know gets rid of yours, we are always accepting them, as well as leaves in the fall. They are both great organic mulches that feed the soil once they break down into it.
This week, the medium shares received:
Lettuce
Russian kale
Swiss chard
Scallions
Garlic
Carrots
Rutabaga
Spinach
Green beans
Romano beans
Sugar snap peas
Sage
Large shares received the same minus sugar snap peas, and add:
Cukes
Summer squash medley
Stir fry mix
Napa cabbage
Cheddar cauliflower
Is anyone already sick of swiss chard? I told you week one to learn to love it :-) It's so beautiful, but so nutritious, and I could never get sick of it just sauteing it up with a little lemon.
Some other great ideas for swiss chard are to add it to a pasta dish after sauteing, just shred it raw into your salads, and my absolute favorite, though time intensive, is a Martha Stewart recipe for swiss chard & sausage lasagna I found a couple years back. You do not have to use fresh noodles like the recipe calls for, but if you can find them (or make them) there is definitely a texture and taste that adds to the dish. I also haven't made it as individual servings but just a whole pan. My newest idea came from my sister's Eating Well magazine this month. I haven't tried to make it yet but plan to this summer - it's to make vegetable sushi, replacing the nori with swiss chard. You could take this idea and use whatever veggies you have on hand and make any great sushi with it!
Okay enough about swiss chard. This week you have regular green beans, and the flat green ones are the Romano. These are great sauteed in olive oil & garlic - they are an Italian bean after all ;-) But here is another idea from one of my favorite food blogs Smitten Kitchen. This blog would be a great resource for you as she definitely hits up farmers markets and gets the fresh produce like you will get each week. It's also a fun read :-)
Baked goods shares:
Cherry Vanilla Granola
Oatmeal Bread
Almond Joy Cookies
Blessings.
With the mini drought we've had, produce has looked like it does not have as much dirt on it, but as we use grass clippings for a mulch, sometimes little remnants may be left behind. Especially on your beans as they are almost Velcro like before cooked. Speaking of grass clippings, if you or anyone you know gets rid of yours, we are always accepting them, as well as leaves in the fall. They are both great organic mulches that feed the soil once they break down into it.
This week, the medium shares received:
Lettuce
Russian kale
Swiss chard
Scallions
Garlic
Carrots
Rutabaga
Spinach
Green beans
Romano beans
Sugar snap peas
Sage
Large shares received the same minus sugar snap peas, and add:
Cukes
Summer squash medley
Stir fry mix
Napa cabbage
Cheddar cauliflower
Is anyone already sick of swiss chard? I told you week one to learn to love it :-) It's so beautiful, but so nutritious, and I could never get sick of it just sauteing it up with a little lemon.
Some other great ideas for swiss chard are to add it to a pasta dish after sauteing, just shred it raw into your salads, and my absolute favorite, though time intensive, is a Martha Stewart recipe for swiss chard & sausage lasagna I found a couple years back. You do not have to use fresh noodles like the recipe calls for, but if you can find them (or make them) there is definitely a texture and taste that adds to the dish. I also haven't made it as individual servings but just a whole pan. My newest idea came from my sister's Eating Well magazine this month. I haven't tried to make it yet but plan to this summer - it's to make vegetable sushi, replacing the nori with swiss chard. You could take this idea and use whatever veggies you have on hand and make any great sushi with it!
Okay enough about swiss chard. This week you have regular green beans, and the flat green ones are the Romano. These are great sauteed in olive oil & garlic - they are an Italian bean after all ;-) But here is another idea from one of my favorite food blogs Smitten Kitchen. This blog would be a great resource for you as she definitely hits up farmers markets and gets the fresh produce like you will get each week. It's also a fun read :-)
Baked goods shares:
Cherry Vanilla Granola
Oatmeal Bread
Almond Joy Cookies
Blessings.
Subscribe to:
Comments (Atom)