I’m so inspired by my friends running whole organizations, and my friends who are single moms running whole organizations, who come home and make time to cook. Cook not because you have time to cook, but because you make time for your health and happiness!
Farmers everywhere in the northern hemisphere do not take the Fourth of July off, I realized, as we harvested for Tuesday’s CSA deliveries. A long, but awesome, 14-hour work day. I also realized that had I taken the day off, my Emus and goats would still be running around freaking out to the booming of my neighbor’s epic firework show.
The deer have been visiting every night (and early morning) mostly just munching on pasture, but occasionally coming to eat our sweet potato leaves. The hell if I’m going to sit back and watch them ruin our sweet potato harvest! We covered the sweet potatoes up with row cover to act as a physical barrier for a short term solution. I think I’m going to invest in some flashing infrared lights that farmer John from Pranaveda Farm said is working. Or I’ll try outlining the field with coyote piss, or I’ll do both.
Before we go onto recipes, an important note! We need the boxes returned and we need them back in one piece. We do not have enough for next week’s CSA if we do not get a bunch returned. Here is an important announcement from Revere City Hall about how to open the boxes.
This week we are giving you all:
- sweet red beets
- summer squash (zucchini, yellow summer squash, or green zucchini)
- bagged salad mix
- cucumbers (picklers and/or long english)
- a sample of lemon basil
Simply boiled and dashed with salt, is recommended, for those who savor the sweet and earthy taste of these delicious blood cleansing vegetables. But there is a lot more that you can do with them. Add a raw thin slice to your sandwich for a crunchy kick or shred raw over your salad for an explosion of color. Juice em while wearing a white t-shirt, or better yet, pickle your eggs with their juices!
Beet salad with goat cheese from allrecipes.com
Pennsylvania dutch pickled beets from allrecipes.com
Red velvet donuts (gluten free) from My Whole Food Life
You may have gotten any of our three varieties of summer squash. Most recognizable are the green zucchini and the yellow summer squash. Less known is the vibrant bright yellow zucchini.
This is just a sampling of our lemon basil available for purchase for the next month or two. It is unlike any other basil you have tried. And while you can try to compare it to lemongrass or lime, it stands alone in its aromatic melody.
Spoil, as you rehydrate, with cucumber-lemon basil- ice water!
Creations from our CSA Members
Stir fried rainbow chard and pork ribs with fermented soybeans over jasmine rice by Sarath Suong.
Mustard greens, spinach leaves (palak), paneer, garlic, ginger, chili, salt, turmeric, corn flour, and ghee to make Punjabi Sarson ka Saaj with paneer. By Dimple Rana.
Dreamy spring rolls with red leaf lettuce by Monique & JT
Roasted zucchini, radish, hakurei with snow peas, garlic, salt, pepper, olive oil by Kohei.
A take on the classic Chinese tomato and egg dish (xi hong sho chao ji dan) using poached duck eggs, rehydrated mushrooms, tomato, and scallions by Serena’s mom