New this week — CARROTS!
A mix of Yaya and White Satin. White Satin looks like a Parsnip but is just as sweet as an orange Carrot. The Carrots have been water stressed on our sandy soil as we had no Rain and extreme temperatures for the past 2 weeks.
We did finally get some Rain this week and it dirtied up all our Salad Greens. We washed them several times, something we don’t do as it bruises the greens, but they were still really gritty. Baskets were sent with instructions to make sure to wash everything well.
As we are organic and our pest management strategy doesn’t involve indiscriminate elimination of all insects there are some insects that escape us. Particularly Flea Beetles. They love to chomp little holes in our Bok Choy, Arugula, Tatsoi, Turnip greens, Rapini, and other mustard greens. We hope our members are accepting of these blemishes and the fact that our food, while not “perfect”, is perfectly delicious.
We’ve had a very busy week, with another one on the way, trying to keep up with the weeds that have just been Rain-watered, as well as more planting, pruning, and more. We couldn’t do it without the dedicated volunteers who come to the farm several days a week to help us out. Keep an eye for a call out for a “weed mob” in the next few weeks!
Leafy Greens – Rainbow Chard, bag of Salad mix, Head Lettuce.
This week’s recipe courtesy of Made With Metta …
Here are two different ways to enjoy Cilantro and the bounty of this weeks produce. Enjoy!
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime
Serves 2-4
6 medium tomatoes, diced into bite-sized pieces
2 medium cucumbers, diced into bite-sized pieces
1 avocado, diced into bite-sized pieces
1 cup chopped cilantro
3 tablespoons fresh squeezed lime juice
1 tablespoons extra virgin olive oil
Sea salt to taste
Peel avocado and cut into 1/2 inch pieces Put avocado pieces into plastic or glass bowl and toss with 1 tablespoon lime juice and season generously with salt.
Chop tomatoes, cucumbers, and cilantro and add to avocado in bowl. Whisk together the rest of the lime juice and olive oil, then stir gently into salad. Serve immediately.
Cilantro-Lime Quinoa with Black Beans & Kale
Serves 4
1 cup uncooked quinoa
2 cups water or vegetable broth
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 small jalapeno pepper, seeded & minced
¾ cup onion, chopped
1 cup red pepper, chopped
2 15oz. cans black beans, drained (reserve liquid)
3 cups kale, chopped
1 cup fresh tomatoes, coarsely chopped
½ teaspoon coriander
1 teaspoon ground cumin
½ cup cilantro leaves, minced
1-2 limes, juiced, to taste
black pepper to taste
Rinse the quinoa and place it in a pot with the water or broth. Bring it to a boil, then reduce the heat and cook until the liquid is absorbed, about 20 minutes.
While the quinoa is cooking, heat the oil in a large saute pan over medium heat. Add the garlic and jalapeno and cook until fragrant, about 30 seconds. Add the onions and pepper, cover and cook until tender, about 5 minutes.
Add the beans, coriander, cumin, and lime juice and pepper to taste. Add as much of the reserved bean liquid as you wish to make the whole thing moist but not too watery. Reduce the heat to medium-low, cover and simmer until the quinoa is done.
Once the quinoa is done, uncover the bean mixture and add the kale. Cook until just wilted, then stir in the tomatoes and cilantro. Add the cooked quinoa and stir until everything is well combined and heated through. Taste and adjust seasonings. Serve hot.
locallygerminated 