bunching onions
radishes
arugula
green beans
brocolli
cherry tomatoes
tomatoes
watermelon
cantaloupe
Green beans with cherry tomatoes
1 pound green beans, trimmed and cut into 2" pieces
1 cup water
2 tablespoons and teaspoons butter
2 teaspoons sugar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 pint cherry tomatoes halved
1/2 cup chopped bunching onions
1 Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2 Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and bunching onions. Add tomatoes, and cook stirring gently just until soft. Pour tomato mixture over the green beans, and toss gently to blend.
Broccoli cheddar soup
1 pound chopped broccoli
1/2 cup chopped bunching onions
2 tablespoons cornstarch
3 cups milk
1/2 cup grated sharp cheddar cheese
salt and pepper to taste
Place broccoli and onion in medium saucepan and cover with water. Bring to a boil and cook until just tender, about 7 to 10 minutes. Drain and place broccoli in a blender or food processor, along with 1 cup of the milk, and blend just until smooth. In the same saucepan, stir cornstarch into 2 cups of milk. Bring slowly to a boil over medium heat, stirring constantly until mixture has boiled about 1 minute. Add broccoli mixture to saucepan and heat to serving temperature. Stir in cheese until it's melted. Salt and pepper to taste.
Watermelon and feta salad with arugula
3 tablespoons extra-virgin olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 pound arugula
1 cup thinly sliced bunching onions
1 cup cherry tomatoes, halved
1/2 a cup crumbled feta cheese
2 cups bite sized watermelon chunks
1. whisk the olive oil, vinegar, and salt together in a small bowl and set aside.
2. combine arugula, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.
Cantaloupe salad dressing
1 cup cubed cantaloupe
1/2 a cup vanilla yogurt
1 tablespoon honey
In a blender or food processor combine all ingredients and blend until smooth. Chill or serve immediately over arugula and radish salad, fruit salad, or use as a dip for fruit kabobs.
Notes from the farm
August and September tend to be the busiest months of the year for us, we have reached peak harvest and are at a point where we have all the summer crops and the first of the early autumn crops rolling in. Your share reflects that this week with some cooler weather items like arugula, broccoli, and radishes. Don't worry fall is still quite far away and you can expect tomatoes and such for a while longer. We generally offer regular red field tomatoes as that is many customers preference, you are welcome to substitute sauce or heirloom tomatoes if you want. You are also welcome to purchase add ons when you pick up such as flowers and any vegetables we have in the fridge that are not in the share that week. E-mail me if you want to know what else is available or just ask when you are picking up.
No comments:
Post a Comment