Veggie storage tips
Menu for June 20-25
Unfortunately the links to the Wednesday and Friday recipes didn't work so here are the links. They are both from resources that Whipstone Farm puts out (such a great website they have).
We'll have kohlrabi, white summer turnips and small celery bunches which makes this salad perfect for this week.
Spicy Green Garlic Chicken Soup (green garlic is what we refer to as garlic scapes)
Eating spring greens!
Greens in Peanut Sauce
(from SIMPLY IN SEASON)
Serves 4-6 over rice
1 medium onion (chopped)
2-3 cloves garlic (minced)
In a large soup pot sauté in 1 tablespoon oil.
1 medium tomato (diced; optional)
Add and simmer 2-4 minutes.
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt or to taste
1/8 teaspoon ground cloves
Add, cook, and stir 2 minutes.
1 pound / 500 g kale or collards (8 cups / 2 L chopped)
1/2 cup / 125 ml water
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
2-3 tablespoons chunky peanut butter or other nut butter
1-2 teaspoons hot water
Combine and add to greens at end of cooking time.
Farm Market Starts tomorrow
It’s been planned for months
Tallying, measuring, preparing
It’s as much for me as it is for you
Anticipation sparkling in my eyes
This will be a feast
Tables set with baskets, crates and pails
Ready to be filled
And then emptied
Greens, herbs, fresh bread
It’s a feast that begins here
But doesn’t end here
And there’s more, let’s think of tomorrow like the appetizer
the tenderness of the greens drawing you in, just wait they say
there’s more to come
Can't wait to welcome you back tomorrow!
Tuesday June 7, 2022
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