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- salad greens (remembrance)
- dill (remembrance)
- rainbow chard (stick and stone)
- lettuce (stick and stone)
- basil (stick and stone)
- scallions (stick and stone)
ROTATING
- broccoli (remembrance)
- cucumbers (remembrance)
- strawberries (remembrance)
- hakurei turnips - enjoy raw! (remembrance)
- summer squash (stick and stone)
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Please note, this is our best guest of harvest at the time the newsletter lands in your inbox, it may change a bit
| ROTATING - While we don't have enough to go to every site this week, we'll make sure each location gets everything soon! |
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Fruit Bowl's annual break!
No fruit shares July 1-4.
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LAST CALL FOR FLATS OF
ORGANIC STRAWBERRIES
from Remembrance Farm
final harvest of these sweet treats is this week!
8 quart flats for $55
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AFRICAN PINEAPPLE PEANUT STEW
Tested and shared by fellow member (from a Moosewood cookbook)
INGREDIENTS
1 C chopped onions
2 garlic cloves, minced or pressed
1 T vegetable oil
1 bunch Swiss chard (4 cups sliced)
2 C undrained canned crushed pineapple
1/2 C peanut butter
1 T your favorite hot sauce
1/4 C chopped fresh cilantro (u-pick!)
salt to taste
crushed skinless peanuts
chopped scallions
INSTRUCTIONS
1) In a covered saucepan, sauté' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
2) Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
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TATZIKI
INGREDIENTS
1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 T freshly squeezed lemon juice
2 T chopped fresh dill
1/2 t kosher salt, or to taste
1/4 t freshly ground black pepper, or to taste
INSTRUCTIONS
Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings.
TIPS AND TRICKS
1. Double the cucumber and go lighter on the liquid/yogurt to make is a CUCUMBER DILL SALAD as a stand alone side
2. Use as a marinade or a dip. Use it to replace mayo on a burger or sandwich or in potato salad. The list goes on!!
3. Make it ahead and refrigerate (the garlic will become more pronounced the longer it sits).
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MISO GLAZED TURNIPS
INGREDIENTS
1 T white miso
2 T unsalted butter, softened, divided
1 lb small hakurei turnips with greens
1/2 cups water
1 T mirin (Japanese sweet rice wine)
PREPARATION
Stir together miso and 1Tbutter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
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