Wednesday, May 21, 2008

Veggie Newsletter, Week #6

Veggie Newsletter, Week 6

Full Share
Lettuce - 2 heads - $5.00
Strawberries - 1 quart - $$6.00
Sugar Snap Peas - 1 pound - $4.50
Onions - 1 bunch - $2.00
Radishes - 2 bunches - $4.00
Garlic - 1 head - $1.00

Half Share
Lettuce - 1 head - $2.50
Strawberries - 1 pint - $3.00
Sugar Snap Peas - 1/2 pound - $2.25
Radishes - 1 bunch - $2.00
Baby Beets w/Greens - 1 bunch - $2.50
Onions - 1 bunch - $2.00

More lettuce... I know... but, well, its been a really good spring for growing lettuce. We're now moving into the Summer Crisp lettuce, which are varieties that grow better in the heat. Very crisp, like Romaine or Iceberg lettuce, sweet and juicy without bitterness. My goal is to have lettuce for you when we get our cucumbers and the first tomatoes for the ultimate local salad (along with the onions and radishes)... we'll see...

We are getting close to the summer fruits, and you will all be getting summer squash next week. Sugar snap peas are completely edible - pod and all. Just remove the strings and chomp away! They are great raw, but blanched they're even better. Heres a really yummy recipe that we make quite a bit. I even introduced it to my Mom last fall, and she keeps talking about it!!

Roasted Beets & Sugar Snap Pea Salad 5-6 small beets, trimmed 1 pint sugar snap peas, trimmed 1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar ½ head (or so) Lettuce

Use the beet greens like you would cook chard or spinach. We usually make a stir-fry with some Italian sausage, garlic, olive oil, a bit of corn starch for thickening, and any other greens you may have lying around. (rinse the beet greens, chop em up and just toss them in the pan with a little water... put the lid on and steam just a bit)

If anyone is interested in purchasing our pasture-raised chicken (great for your Memorial Day cookout), please let us know.

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