What’s in the box
Beets or chard
Cauli -some of you (we are making the rounds)
Slicing or amiga cucumber
Patty pan squash
MORE ABOUT THE VEG:
Purple carrots: In addition to your standard orange carrot, we have included a lovely purple carrot, which are even more nutrient-packed than the orange ones. We find the flavor to be heartier and the texture more substantial. They are good raw, but really shine when cooked. Actually carrots are one of a few veggies that have more available nutrients for you when cooked.
Gold beets-They have a milder flavor than red beets and they won’t bleed everywhere. They are perfect to use in dishes where you want to incorporate beets, but don’t want the whole thing to be magenta. They are also delicious roasted in the oven, or cut into rings and steamed.
Watermelon– Bonus round of yellow doll melon. We thought there would only be enough for a one time hand out. Gotta love hot summers!
Potatoes-King Harry is the variety. It has firm white flesh that holds together well. Good for boiling, steaming, potato salads, roasting, etc.
Cauliflower: I know there is still some of you who haven’t gotten it yet. Be patient. It’s making the rounds.
FOR THE MEAT EATERS: Selma is a long time farmer here in our valley, who raises mostly Icelandic sheep. She is our Icelandic Shepherdess. This spring her ewes gave birth to more lambs than ever before. Many ewes had triplets. Selma thinks this had to do with the very nice pastures they grazed on in late summer and fall. As a result she has many more lambs to sell. If you are into lamb, Icelandic lamb is considered one of the best in the world because of its fine texture and mild flavor. Here is a link to her meat brochures on her website. There are also brochures at our drop off sites. If you are interested you can contact her by email Selma@bonedryridge.com or give her a call 360 273 1045 or just send in the order form. We know a handful of other folks who do an amazing job raising meat in a sustainable and conscientious manner. Go to our links page to check them out.
I was at a neighbor’s for dinner the other night and one of the ladies brought a simple, but amazing salad that is endlessly variable in regard to what veggies you can add. Quinoa is the base and the dressing is a mix of lemon juice, olive oil, tamari, and garlic. This recipe makes a fantastic lunch for the next day. Heck, I would have had it for breakfast with an egg if there had been any leftovers.
1. Cook 1 cup quinoa.
2. Chop up veggies, about 3 cups total, into little cubes. She used carrots, cucumber, and sweet pepper.
I made it the other night and added zucchini. Broccoli, chard, pre-cooked golden beets, tiny cauliflower bites, or tomato, are some other potential additions.
3. Combine veggies and cooked quinoa in a large bowl.
4. In a lidded jar, combine 1/4 cup lemon juice, 2 TBSP olive oil, 2 TBSP tamari, and 2 crushed cloves garlic. Shake well. Pour over quinoa and veggies. Mix thoroughly.
5. Toast 1/4 cup sunflower seeds in a dry skillet until they brown a bit. Add to the salad.
Additions: She added a bunch of minced parsley. I could see basil or cilantro working just as well. I made a no herb version and it was delicious.
Marinated tofu would also be a protein packed addition to the salad.
I gotta get back out to work. Enjoy these bonus days of sun and all the amazing food it provides!
Jen, Jim and the Rising River Farm Crew