Give fools their gold, and knaves their power;
Let fortune's bubbles rise and fall;
Who sows a field, or trains a flower,
O plants a tree, is more than all.
-John Greenleaf Whittier
Dear Friends,
I'm hearing from some that they miss our San Diego sun but I have to say we're loving this weather with the overcast (keeps moisture in the soil) days and the sunflowers are even happy. What we are not happy about is the explosion of squirrels and rabbits that squeeze through the fence and think they're in heaven. Lots of people are writing and asking for advice, and aside from having an all night stake out the best you can do is shore up any holes in your fence and hope you're not shutting them in!
Sweet delicious local summer berry season is but a few short weeks. After enjoying them fresh the last few deliveries you might try an easy old fashioned Fruit Cobbler for a crowd pleaser..if you're willing to share.
Summer Fruit Cobbler
This may be made by combining fruits (peaches, blackberries, blueberries, strawberries).
Fast and Easy
Preheat oven to 375 degrees. You'll need:
4 cups fresh fruit
1 T lemon juice
2 T tapioca
1 egg
1/2 c regular organic flour
1/2 c organic whole wheat flour
3 T butter and 3 T coconut butter (available on the Green Store), melted
Organic whipped cream (optional)
Fresh mint sprig..you might still have from last week
Place berries in a lightly greased 8-in sq baking dish and sprinkle with lemon juice and tapioca. In medium bowl, combine egg, sugar and flower until coarse. Dole over fruit and then drizzle with melted oils. Bake for 35 minutes or until bubbly and lightly browned. Serve warm or room temperature. Garnish with mint leaves.
For our Choose Your Own members, if you place an order by this evening for $50 or more, you'll receive a $5.00 credit to your account. Our 'Every Bean Counts' coffee is delicious, organic, trade free, shade grown, locally roasted fresh and reasonably priced:
Every Bean Counts Coffee.
One of our favorite ways to prepare Red Russian Kale is with flavorful paprika:
Kale with Sweet or Hot Smoked Paprika
Kale, center ribs and stems removed, washed and coarsely chopped
2 T olive oil
3/4 c scallion, or red onion or yellow onion
1 t sweet or hot smoked paprika
Pinch of crushed dried red pepper flakes
Cook kale for about 5 minutes in simmering slightly salted water (we save the water for the liquid base for cooking other vegetable scraps for soup base)
Heat oil in skillet over medium heat. Add onion and saute for about 5 minutes. Stir in paprika and red pepper; sprinkle with salt or Bragg's Amino Acids (in Green Store). Taste and adjust seasoning. Place in serving bowl and drizzle with remaining 1 T oil...sometimes we put a little Parmesan cheese but really, anything can be added. Even a few plump raisins for something different.
May you enjoy and utilize all your items for this week. If you need suggestions for use or recipes on any of your items, feel free to email me and I'll help.
Members, we've updated our CSA Member Agreement, so please be sure to review our new terms.
*DELIVERY ITEMS FOR THE WEEK OF MAY 25th*
