Sorry this post is late, our usual blogger is out of town. We haven’t gotten a lot of rain this week, but what we have gotten is certainly a relief, and with the cooler weather it’s been great for starting to sprout some fall crops. Even as we’re reveling in tomatoes and squash we’re beginning to lay the ground work for broccoli, rutabaga, beets and more that will come to you in September and October.
Back to the present here’s what you have this week. Click on the blue text for recipes:
Spinach from Dulce Diamante Gardens
Tomatoes from Food Field or Cherry Tomatoes from Iroquios Avenue
Cucumbers from Food Field (some varieties are naturally yellow) (Tuesday Only)
Kale from Food Field (Tuesday Only)
Summer squash from Iroquios Avenue and Food Field
Radishes or Turnips from Iroquios Avenue
Beets from Fields of Plenty (Saturday Only)
Collards from Fields of Plenty (Saturday Only)
Tarragon from Occupy Yourself and Singing Tree
Cilantro from Dulce Diamante Gardens
This week’s box contains many ordinary and familiar vegetables and one funky one. Purslane. The first time I was made aware of purslane was when I was farming in Quebec. The owner of the farm, Catherine showed me a small transplantable block of soil with a succulent looking plant poking out. I tasted one of the leaves. “Lemony” I said. We had a hard time growing it in Quebec, the transplants lasted for about a month, then perished. Since then, I have discovered it growing in all kinds of places. Here, it grows readily. Like dandelion greens, some people plant it for food, some farmers pull it out as a weed. Purslane is delicious. My sister in law loves it with minced garlic, a squeeze of lemon juice and thick, creamy, greek yogurt. As it turns out, this recipe is a classic starter in the Turkish culture. If you are curious, look up purslane on google and a whole bunch of Turkish recipes will turn up. Try one and enjoy!
In this week’s box:
Hello again. It’s finally flower season. Have you noticed them everywhere from the sides of the highway to under the canopy in the forest? Maybe you have a beautiful collection in your own garden. This week marks the beginning of our flower share. If you purchased a flower share, you will receive your first bunch either this week or next. This week’s bunches contain: Zinnias, butterfly bush, dill, calendula, strawflower, sunflower, sage and yarrow. If you forgot to buy a flower share, there are still shares available. The deal is a sweet one and your house will thank you for the pretty smells and the stunning visuals.
If you did not purchase a flower share, there is much to celebrate in the way of veggies in your box.
Radishes are usually consumed raw but have you ever tried them cooked? Click this link for Roasted Radishes with Brown Butter, Lemon and Radish Tops.
Use celery greens in a salad or soup stock. Enjoy!
This week is a little hectic at City Commons. The lack of rain has got us all thinking about how to persevere in the face of drought conditions. At first, we were having conversations about rain barrels. Now, even the extra rain barrels we were dreaming about can’t help us. We need more. I have two daughters under two. They let me spend 1.5 hours in the garden per day. One minute more and all hell breaks loose. Guess how I’ve been spending my 1.5 hours daily? You guessed it, watering by hand. Now I’m dreaming of drip tape and rain barrels in a water catchment system. Others of us were talking about drip tape too. So it goes. And goes on sun shining.
In this week’s box:
Have you ever had pesto made with different herbs or vegetables? Todays box is perfect for experimenting in that regard. Substitute cilantro, lightly steamed swiss chard, or carrot tops! for basil in your favorite pesto recipe.
Or use this one:
Handful of greens (see above)
One clove of garlic
Half-teaspoon of salt
Juice of half a lemon
Handful of walnuts, almonds, pecans or pine nuts
Half-cup of good quality olive oil
Put all ingredients into a blender or food processor, and whizz to your desired consistency. Enjoy!