Mid-July and finally all the summer crops are in and most all the fall crops are ready to go out. June and July are such a big push with our focus on summer crops but planning for fall and winter crops as well. Planning …preparing..and planning. Come later August and September it’s just keeping up with the weeding, watering, and harvesting. Our Wwoofers have been such a major help this year and we are so grateful for you Ryan and Stephanie! We get to see Dad a little more around here, have some breaks, and the farm looks amazing! If anyone wants a summer visit just let us know. The tomatoes continue to ripen, the strawberries have tapered off, and there should be zucchini next week (YES!) …with basil and potatoes shortly to follow. Summer is here and we give thanks daily. For the week…
Salad mixto
Red onion bunches
Collards- try thinly slicing these greens and braise them in the skillet or boil. Then toss with:1 tsp. honey or other sweetener, 2 tsp. brown rice vinegar, 1 tsp. hot pepper oil, 1 tsp. sesame oil and 2-4 tbsp. of toasted sesame seeds…yumm!
Broccoli!- finally the best broccoli we have ever grown – probably aided with the help of the cool wet spring.
Parsley-add all your parsley to a cold quinoa salad with some shredded carrot and toasted sunflower seeds. An easy dressing is : 3 garlic cloves, 1/4 c. freshly squeezed lemon juice, 1/4 c. olive oil, and 2-4 tbsp. tamari. Toss and set in the fridge for later. ( If you don’t know how to make quinoa boil 1 c. dry quinoa to 1 and 3/4 c. water with a dash of salt then let simmer until water is absorbed one of the most nutrient dense grains that is high in protein).
Napa Cabbage-finely dice this nice green and add to your salad.
Radishes-
Beets- grate them into your salad or boil and then add to salads or on the side.
Filed under: Uncategorized
