Backyard Gardens CSA: Week 4 – June 27, 2018

see url Important, important! Next week we’re trying to pull a fast one on you and having the CSA bin pick-up at the regular time (5-7 pm) but on TUESDAY! This is for your benefit only and intended to facilitate more time for picnicking and relaxing with family on the Fourth, which happens to fall on next Wednesday. Let us know asap if Wednesday remains a better day for you to pick up your bin, and we will make arrangements to allow you to do that. Text or email me, Caitlin, at 919-448-5963 or caitlin.rushlow@gmail.com.

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see Life is good when you take off from Heller Bar after a six-day raft trip down the Snake River through Hells Canyon, then come back to work the next day with a team seven awesome women providing organically-grown produce for your small mountain community. I was so proud of the team today seeing the beautiful shape our field is in after the double header of another successful Weeding and Wine Party last night and an afternoon hilling and weeding the potato patch. Last year we were overrun and maybe a little understaffed, and the potatoes never got hilled. We still got a few hundred pounds of potatoes, but many were lost to sun exposure, which commonly occurs when potatoes aren’t re-covered with soil once the leaves and stems emerge. They turn green, which indicates chlorophyll production and is fine, but the sunlight also produces solanine, which can cause an upset stomach. So if you’re growing potatoes at home, remember to hill them! And look forward to many more lovely yellow, red, and purple potatoes in your CSA bin this fall.

The tough-as-nails ladies of BYG sweating it out this afternoon in the potato patch.

It’s hard to believe that it is already July next week, but the toppling tomato plants and remaining hot house starts remind us that time keeps on moving on. The fall Brassicas that we seeded a few weeks ago are now taking up most of the shelf space in Bloody Mary, our smaller production greenhouse. We harvested a few pounds of our first carrots planted this season for a special Plate & Pitchfork raft trip, also through Hells Canyon, and I can hardly wait to offer them to you next week. This week the small share-holders have their turn with the garlic scapes, and everyone is getting broccoli, our featured item. Returning MVPs include head lettuce, romaine, and scallions. I recommend chopping the latter into medallions and freeze if you’re finding yourself overwhelmed with the abundance of the latter.

An idyllic scene in Bloody Mary, our smaller production greenhouse, where baby Brassicas breathe in the sweet scent of freshly prepped beds. 


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1 Head Romaine
1 Red Leaf Lettuce Head
1/2 lb Broccoli
1 Bunch Scallions
1 Bunch Dill
1/2 lb Spinach
1/2 lb Snap Peas

 

 

 

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1 Red Leaf Lettuce Head
1/2 lb Peas
1/4 lb Broccoli
1 Bunch Scallions
1 Bunch Dill
1 Handfull Garlic Scapes

 

 

 


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The featured item this week is broccoli! I was delighted after the squirrels shut us out last year on broccoli to scoop those beautiful florets into your CSA bins this week. It’s not a huge quantity, it’s true, but man are they delicious! Broccoli is low in calories but contains a ton (not literally) of nutrients, and surprisingly high concentrations of protein. It’s true, you don’t need to eat beans or nuts, let alone meat to get your protein! I think broccoli is great raw and shameful when boiled, but stir frying is what really kicks the flavor and texture up a notch.

Buffalo Cauliflower Wings

"These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re vegan, so easy to make, and a super healthy snack, appetizer or side."

Author simpleveganblog.com

Ingredients

  • 1 head cauliflower

For the batter:

  • 1 cup soy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper

For the buffalo sauce:

  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 2 tsp garlic powder
  • 1/2 tsp cayenne powder

Instructions

  1. Preheat the oven to 450ºF.

  2. Wash and cut the cauliflower head into bite sized pieces or florets.

  3. Mix the batter ingredients in a bowl until well combined.

  4. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.

  5. Bake for 20 minutes, flipping the florets over half way through.

  6. To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.

  7. Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.

  8. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.

  9. Serve with ranch dressing.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Green Salad with Spring Onion and Dill Buttermilk Dressing

Green Curry with Broccoli and Green Garlic

Lemony Green Garlic and Dill Mayonnaise

Good luck surviving the tourist influx for Fourth of July!

Cheers,

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963
email: caitlin.rushlow@gmail.com