Summer is finally here! Everything is booming around here (including the weeds). We got to take a mini-vacation this week and go to the coast –thanks to our wwoofers! We felt so grateful to have people we trust to run the farm while we were gone and to get a little fresh air. Now we are back in time for harvest day and the work has begun. Just being gone for a few days was so neat to come back and see what had grown..we even had a few ripe tomatoes!!! This is so exciting to see because last year we didn’t really get any ripe tomatoes until September. So.. we anticipate that there will be a few ripe tomatoes in your baskets in just a few weeks…hopefully with some basil. For the week…
Salad mix; you know what to do here. If you can’t use it all just make a GBS- great big salad for one or many of your meals. We like to do this at dinner time because it is so hot out anyway and it is a nice lite dinner topped with avocado, nuts, and other fresh fixin’s.
Cilantro: try making a little cilantro pesto…same this as regular pesto except you just add cilantro instead of basil. So plenty of olive oil, a nut like walnuts or some seeds (like sunflowers or pumpkin) salt, garlic, maybe some fresh parsley and blend. This makes a great sandwich topping.
Radishes
Carrots
Rainbow chard: Try: Greens in a Cashew Curry sauce: Try a quick braising of these nutritious greens or boiling just lighting until very bright green. Set them aside and blend separately : 1/2 c. cashew butter, 1 tbsp of curry paste, 1 tbsp tamari, and 3/4 c. water. Then add the sauce and greens in a pan to warm up. Served over a bed of rice or quinoa is a great side dish. ( you can do this with any dark leafy green)
Baby onions: yes finally! These are so sweet and delicious to add to your salads or whatever else you like. Use the whole thing – greens and all.
Enjoy the week! SWF
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