Broccoli as seen this morning in the field.
Stunning really. Look at all the energy that goes into the part that we usually eat - the flower! (And yes, I just looked it up...the leaves
are edible too! So don't be suprised if we put them in your box sooner or later!) I usually snack on the harvest I'm taking pictures of and was surprised to find the broccoli to be sweet!
According to the A-Z Cookbook, Broccoli is loaded with vitamins A, C, calcium, potassium & iron. Broccoli is also touted as an "anti-cancer" vegetable due to a special enzyme called sulforaphane, especially if we don't over-cook it!
Sugar Snap Peas As Seen Before Our Family Devoured Them, Pods and All...
Edible Grande Traverse Magazine's Spring Ed. tells us that just 3/4 cup of peas contains more protein than a whole egg or a tablespoon of peanut butter! Pop the top and pull the string off before eating raw or cooking to crisp tender by steaming or sauteing in medium-hot oil in a skillet. Salt and pepper to taste!
What else, beside broccoli and sugar snap peas in this week's bountiful basket,
you ask?
Beautiful Beets! (Slow roasted beets paired with soft goat cheese is a favorite dish around here.)
Hakurei Japanese Turnips, (Cut roots into "crackers" to use with dip like garlic scape pesto or hummus. Leaves edible and highly nutritious too! Steam or braise like any green.)
Spring Mix, Rosy Radish, Fluffy Red Leaf Lettuce,
Summer Squash & Zucchini! (Love grilled, especially on our plug-in panini maker.)
Please remember to separate all roots from their greens to keep them crisp and protect all of the veggies from being dehydrated in the fridge by covering in produce bags.
Below is a Peek in the Box From Week 3:
The. Best. Strawberries. Ever.
Leafy Green Lettuce, Beautiful Broccoli, Crisp Bok Choy, Shallot Scapes (Use like green onions, raw or cooked, fantastic shallot flavor.) Spring Mix, Garlic Scapes (Mince and use like garlic in anything you need garlic for, raw or cooked. If you haven't made the pesto yet from our last newsletter...it's truly divine.)
Rainbow Lacinato Kale (May be juiced, steamed, sauteed, added to soups, and made into a wonderful massaged kale salad! Link to recipe below.)
The POWER of Strawberries, Part 2:
Strawberries have numerous medicinal properties includings its ability to lower the risk of cancers of the gastrointestinal tract due to presence of Vitamin C. Strawberry is an excellent anti-oxidant. They are also packed with flavonoids; these flavonoids help keep bad cholesterol from damaging artery walls. Strawberries can significantly decrease blood pressure, which may reduce the risk of heart disease. Strawberries are found to enhance memory function and reduce rheumatoid arthritis.
(Yes, I risk being redundant but I have had several requests to
republish this recipe!)
(If you have lots of strawberries, omit the juice or water and use an additional cup of berries. Wonderful!)
1 cup sugar + 3 Tbs cornstarch: Blend in a saucepan.
1 cup strawberries & 1/2 cup orange juice or water: Add and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
2 Tbs lime juice: Stir in and cool.
4-6 cups whole strawberries, 9 inch baked pastry shell or graham cracker crust:
When cooked fruit is cool, gently fold in additional strawberries and pour into crust.
You are invited to a personal farm tour and potluck on Wednesday evening, July 16th. Meet 5:45. Eat at 6:00. Tour at 7:00. Please bring a dish to pass, lawn chairs and table service. Kids who can ride bikes should bring them! Wear farm appropriate shoes for walking and clothes for the weather. Ryan and I will be on hand to show you around the farm, talk about organic growing practices, view the plants and animals, and answer any questions you may have. We look forward to meeting you!
We have a nice long walk around the farm. This pretty path takes us to the cattle. The pigs enjoy the walk too! Ryan was moving them around the farm the other day. They obviously know the guy who feeds them and follow him when he calls!
