Backyard Gardens CSA: Week 9 — July 31, 2014

Hello again! Have I told you that I’m a hiker? Well, I am, and in the hiking world there’s a short saying we have: “The Trail talks.” Lately it’s been calling to me, so this next week I’m using all my vacation to go adventuring around Oregon and California with friends and family. On my way out of town I’m hitting TG to grab a sixth barrel keg and, come Friday night, will be out on the Pacific Crest Trail pouring beers for some thru-hikers, or, as we say in the biz, hiker trash.

Flowers

Back to farm matters, though! Earlier in the week, Emily, who will have you know that she was the first of Beth’s interns to stay in The County, came out from her Portland farm and helped out for a few days filling in here and there. Thanks, Emily!

The recipes for this week are not very fancy, but I’m okay with that because they’re super delicious. With all that mint and cucumbers in your bins, it’d be a shame to not whip up a lemonade or tasty water to enjoy in the afternoon heat. The cabbage is ready to go into some slaw, and the broccoli can do whatever you want, but what caught my eye was a summer salad with orange and olives. That’s a combo to try, for sure.

Mint

Be on the lookout for some tomatoes in the near future, too. Here’s a little teaser for you: Maters

See you in August,

Garilicte

WHAT’S IN YOUR BIN?

Full Share

Broccoli – 1 pound
Cabbage – 2 head
Cucumbers – 1 pound
Mint – 1 bunch
Romaine – 1 head
Summer squash – ½  pound

Half Share

Cabbage – 1 head
Broccoli – ¾ pound
Mint – 1 bunch
Romaine – 1 head
Stir fry – ½ pound

Small fry

Biggin

 

 

 

 

 

 

 

RECIPES

Broccoli, Orange, and Olive Salad

Serves 4

Ingredients:
  • 1 bunch broccoli, cut into florets
  • ¼ cup pitted kalamata olives, chopped
  • 1 orange, segmented, plus 1 tablespoon finely grated zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper
Directions:
  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
  2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

recipe courtesy of Real Simple

Mom’s super easy slaw

Serves 4 as a sidedish

Ingredients:
  • 1 cup mayonnaise
  • ½ cup sugar
  • ¼ cup vinegar
Directions:
  1. Use ⅓ cup of dressing for each 1 cup of cabbage.
  2. Blend all dressing ingredients together.

recipe courtesy of Cooks.com

Cucumber Mint Water

Serves 4

Ingredients:
  • 4 fresh mint leaves
  • 15 super thin slices of cucumber
  • 1 gallon water
Directions:
  1. Stir everything together in a glass pitcher.
  2. Add some ice or put it in the fridge. Let the flavors mingle for a time.

Note: If you crush your mint leaves in the water, you can drink it as soon as the Cucumber Mint Water cools. If you want to keep them whole for presentation’s sake, you can drink the water after a few hours.

Variations
  • Add a the juice of half a lemon or lime for extra tang.
  • Add a few chunks of cut up summer melons like watermelon, cantaloupe, or honey dew for a pleasant sweetness.
  • Add a few slices of orange for a citrus overtone.

recipe courtesy of Food Renegade