Greetings from the Garden! This week's box has lettuce, Chinese cabbage, kohlrabi, carrots, radishes, tomatoes, cucumbers, Brussels sprouts. leeks, basil, mint, watermelon, and crab apples.
Field Notes. The longer and cooler nights mean we are back in the lettuce. Ken has tried many things, but we always have a one or two week gap in August. The shorter days have us looking at the to do list for the season. For mean reality sets in during the month of August. All those many plans of May...
It may be difficult to believe, but it is a bit dry in the garden and field. We are hoping for rain before irrigation becomes necessary. In the photo Ken is transplanting fall greens.
Ken and I are still working to get the future field ready for the big equipment. As I write this, Ken is out "knocking down some trees." For photos and more explanation check out a prior blog entry.
From the Kitchen. Leeks! This is the creamiest member of the onion family. Great in cream or other soups. One friend uses them in any onion recipe; she says they have a mellow onion flavor. To remove any dirt, cut lengthwise and rinse. Enjoy!
Brussels sprouts are fun. My advice: don't overcook them. I like to steam about three or four minutes and top with butter and salt. I also like to cut carrots in matchsticks, cook, and combine with Brussels sprouts for a contrast in color, shape and texture. See last week's CSA newsletter for more ideas.
Mint is not just for juleps. I like to dry mint and add it to herbal winter tea blends. It is also great in tabboulleh, a bulghur salad from the Middle East. Prepare the bulgher as directed. Chop tomatoes, cucumbers, and mint to add with some olive oil, salt and pepper. It is a nice cool summer salad.
I brought my basil tomato salad with balsamic vinegar and olive oil to a pot luck Sunday. It was a real hit. Everyone agreed it is a change of pace. Ken especially likes it served with a cucumber salad with a cream dressing.
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