Backyard Gardens CSA: Week 5 – July 4, 2018

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inchallah rencontre What a great week to be a Backyard Gardens CSA member! I hope you remembered to pick up your bin yesterday instead of today, but if not, it was a cool night and your veggies are still sitting pretty out at the drop-off sites. The crew was ogling your shares with a mixture of pride and envy (but mostly pride!), as we packed bunch after bunch of brightly colored root veggies- carrots, radishes, beets, and turnips- into your bins. Large shares also received giant napa cabbages, perfect for making a big batch of kimchi- I’ve included my favorite recipe below. We’re in love with the carrots in particular, having patiently watched them grow from seed to sprout to full-fleshed taproot. Wednesday morning, we sunk our forks into the bed and gently loosened the soil. We harvested the entire bed and bunched 33 1.5 bunches for you, our wonderful supporters. I hope you enjoy this photo tribute to the first spring carrots, and your root vegetables this Fourth of July!

Ciò è particolarmente vero nel caso in cui lo stoppino sostituisce la lunghezza del corpo della candela stesso enter o se lo Nicole in her namesake “Freshley” overalls harvesting your carrots.

Beautiful.


binära optioner lagligt THIS WEEK’S SHARE:

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1 Head Romaine
1 Lettuce Head
1 Napa Cabbage
1/3 lb Snap Peas
1 Bunch Scallions
1 Bunch Beets
1 Bunch Carrots
1 Bunch Radishes

 

 

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1 Head Romaine
1/3 lb Peas
1 Bunch Turnips
1 Bunch Scallions
1 Bunch Carrots
1 Bunch Radishes

 

 

 


source FEATURED ITEM:

The featured item this week is obviously the classic orange carrot. These carrots were directly seeded into Big Bob in April, while the next round, including a colorful mix of Ya Ya, Purple Haze, and White Satin varieties, is germinating in our upper field. These carrots have a delicious crunch fresh, but baking them brings out an earthier richness, so for the featured recipe this week I’ve included a healthier, and even more delicious, twist on the traditional carrot cake, which I often find to be too sugary anyway.

Zingerman's Bulgarian Cucumber Soup


Author Ari Weinzwieg

Ingredients

  • 3 medium cucumbers
  • 2 cups plain yogurt
  • 1 8-ounce container sour cream
  • 1 cup milk
  • 3 tbsp olive oil
  • 2 tbsp chopped dill
  • 1 cup toasted walnuts chopped
  • salt and pepper to taste

Instructions

  1. Coarsely chop 1½ of the cucumbers and process until smooth in a food processor. Cut the remaining 1½ cucumbers into ½-inch dice. Combine the cucumber puree and pieces in a large bowl. Stir in the remaining ingredients, adding salt and pepper to taste

  2. Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.

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

Mustard Roasted Vegetables

Sauteed Carrots with White Beans, Yogurt, and Dill

And my favorite kimchi recipe:

Easy Kimchi

Happy Fourth of July!

Cheers,

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