Backyard Gardens CSA: Week 7 – July 18, 2018

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online canadian dating Suddenly, summer. The return of endless hot and dry days and nights that don’t dip below 50. All over the valley farmers and ranchers are irrigating, irrigating, irrigating, and we’re no exception. The plants on the farm love the naturally hot and unnaturally moist conditions, including the ones we didn’t plant (the weeds).  As the harvests get bigger and take more time, we’re scrambling to rescue upcoming beds from weedy oppression.

demo opziono binarie A view from our carrot-and-beet section, where beet beds on the left and a carrot bed on the right sandwich a carrot bed deemed not worth saving- yet.

Summer also brings two new veggies to your bins this week: cauliflower and the first of the summer squash! Today I’ll hype the cauliflower because we’ll have plenty of time to talk squash. Kohlrabi and broccoli make an encore appearance in many bins, as well as mainstays such as radishes, turnips, and of course, lettuce. Today we spent a little more time primping our tomato plants, many of which are starting to hang heavy with rapidly ripening fruit. Start getting excited for blissful bites of tomato!

Caitlyn sizes up her next tomato plant, carefully choosing her lead runners and suckering the rest. To her right, a lovely example of the finished product.


http://poloclubmiddennederland.nl/wp-content/plugins/simple-ads-manager/js/slider/tmpl.js THIS WEEK’S SHARE:

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1 Head Red Leaf Lettuce
1/2 lb Broccoli
1 Kohlrabi
1 Cauliflower
1 Bunch Radishes
1 Bunch Scallions
1/2 lb Spinach
1 lb Summer Squash

 

 

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1 Head Red Leaf Lettuce
1 Kohlrabi (Joseph)
1 Cauliflower
1 Bunch Turnips
1 Bunch Scallions
1/4 lb Spinach
1 lb Summer Squash


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The featured item this week is cauliflower! This is another item I’m super excited to feature this year, because last year we lost our entire crop to squirrel herbivory. So while you are enjoying your farm fresh cauliflower, know that I too am enjoying it, and for the first time! The only cauliflower I’ve had before is from the grocery store, and most likely a giant agribusiness farm in California or Mexico. I was amazed to learn only last week that cauliflower turns purple when exposed to sunlight. The purple color is a visual indicator of the production of anthocyanin, which sounds slightly ominous, but is a harmless, water soluble pigment that also causes grapes to appear purple. Cauliflower is another member of the Brassica family and a really versatile ingredient. This week, I’m sharing a recipe for a crazy-delicious cauliflower concoction I encountered at Coachella right before seeing LCD Soundsystem at one of their first reunion shows. Part of their show was a tribute to Prince, the ultimate Purple One, and it feels like serendipity now to learn that cauliflower turns purple too! Hope you enjoy as much as I did.

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):

Spanish-style Cauliflower Salad

Kohlrabi Latkes

Spicy Green Sauce with Radish Tops

Cheers,

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