We still have room left in the CSA and it’s not too late to join. We can pro-rate the price for the rest of the year. ..so, if anyone is still interested just let us know! Things are just starting to get abundant around here. Basil should be ready next week with tomatoes and cucumbers to follow- yes!
For the week:
Salad mix
Onion bunches
Chard- saute with garlic until soft. Then scramble eggs into the pan, when finished top with fresh parmesan cheese.
Garlic-first of the year- enjoy!
Broccoli
Cabbage- green coned cabbage – so cute and yummy (see recipe below for coleslaw)
Potatoes- first of the year too!
Zucchini- dito- I’ve been putting zukes in everything – frying, baking, sauteing.
Blueberries- these are picked from down the road at a neighbors small blueberry farm- organically grown and delicious.
Cilantro-
RECIPE: Creamy coleslaw
3 c. shredded green cabbage
1c. shredded red cabbage
1 carrot grated
1 scallion finely chopped
Dressing: 3 tbsp. mayo
2 tbsp. freshly squeezed lemon juice
1tsp. agave, honey or maple syrup
1 tsp. tamari or shoyu
freshly ground pepper to taste
Toss all veggies in a bowl. Whisk the dressing in a separate bowl then pour over slaw and mix. serve chilled- one of our favorites for a quick side salad.
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