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Hello everyone and welcome to Week 2! At this time we’re happy to report that endless heat waves are pushing our crops along very nicely. With such cooperative weather, I was able to get in our last planting of CSA crops, including kohlrabi, beets, cantaloupe, and a few more radishes. I can’t recall ever having […]
Greetings everyone and welcome to Week 2 of our CSA program. I trust you all had a great 4th of July week, and hopefully many of you were able to make it out to the pea patch for our first harvest event of the season. In this week’s share you’ll notice we have broccoli, one […]
This recipe was found in the publication “Vegetables Every Day”, by Jack Bishop (HarperCollins Publishers Inc., New York, NY, 2001). The broccoli is lightly tossed with this slightly sweet Asian dressing and topped with toasted walnuts, for added crunch. Servings: 4 Ingredients: Steamed/boiled Broccoli (see directions in Dee’s Corner) 1 Tablespoon roasted Peanut oil 1 […]
This week’s share will include ground beef from Von Hanson’s Meat Market, perfect for grilling those juicy burgers we all love!
Found on Pinterest, the author of this recipe goes by ieatthepeach. The velveting step that the author suggests takes a little extra time, but it is worth it. The end result is plump, juicy shrimp that will not overcook. Serves: 6 with rice For velveting the shrimp: 1 large Egg white 1 Tablespoon Cornstarch 2 teaspoons Rice […]
For those of you who love stir fry, pak choi (also spelled bok choy or bok choi) is the perfect addition to your recipes. It adds a certain crispy texture. High in vitamins A and C, one cup of pak choi provides more than 100% of the recommended daily allowance (RDA) of vitamin A and almost two […]
Often labeled a “super food”, kale is high in beneficial nutrients. Use it raw in smoothies or salads, or enjoy it lightly steamed or sautéed. An added note: when using fresh kale in salads, “massage” the leaves lightly with your fingertips, to reduce bitterness. Store unwashed kale in plastic bags in the hydrator drawer of the refrigerator. To […]
One of the first offerings of the spring garden, rhubarb gives us its own unique taste and texture. High in vitamins A and C and a variety of minerals, especially calcium, it is also believed to be a digestive aid and a blood purifier. Its tartness increases with age. To prepare, cut off leaves and […]
The first ripe tomatoes of the season are eagerly anticipated by cooks and gardeners alike. An excellent source of antioxidants and dietary fiber, they also offer us high levels of vitamin A and potassium, and are a good source of vitamin C. They can be baked, broiled, grilled, sauteed, . . . or just eaten […]
Broccoli is one of those versatile vegetables that is excellent on a veggie tray, used in salads, or lightly steamed. A very low calorie vegetable, it contains just 34 calories per 100 grams. Broccoli is high in vitamins A, C, calcium, potassium, and iron. It is rich in dietary fiber, and is also a rich source of vitamin […]
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