This week your basket contains: snap peas or snow peas, mint, zucchini, cucumber, cabbage, spring onions, carrots, lettuce, TOMATOES OR CHERRY TOMATOES (full shares only), and broccoli.
We continue to be pleased with the broccoli harvest. If you are having a hard time keeping up, remember that broccoli can be prepared for freezing very easily. We cut the heads into florets and steam them for about 3-5 minutes. At that point, they have turned dark green but are not fully cooked. Then we rinse them with cold water and drain until dry. We then put them in freezer bags and pop them in the freezer. They will maintain their quality for several months and are quite welcome additions to winter soups and stews. In the meantime, you should try this soup. It can be served warm or at room temperature and is very refreshing.
CURRIED BROCCOLI MINT SOUP
6 cup broccoli, roughly chopped4 cups water
1 Tbs. fresh mint, roughly chopped
2 Tbs. yogurt
2 Tbs. buttermilk
1/2 tsp. garam masala or curry powder
zest of 1 lime
salt and freshly ground pepper
Bring water to a boil in a large covered saucepan. Lightly salt water, add broccoli and cover pot. Cook broccoli for 5 minutes. Drain broccoli, reserving cooking water, and let cool slightly. Transfer broccoli to food processor, add 2 cups of cooking water and purée for 1 to 2 minutes. Scrape down sides of processor bowl, add mint and continue to blend until smooth. Some recipes caution against blending too much. Not this one—blend the bejesus out of it, to make it nice and creamy. There will still be a slight texture to it when you’ve finished. That’s fine. Set aside and let cool to room temperature. Mix together yogurt, buttermilk, garam masala or curry powder and lime zest. Ladle soup into serving bowls, drizzle with yogurt mixture and serve immediately.
Here is a link to another version of mint & broccoli soup you may want to try as well. It will be a live link in the online version of this note. http://madeleineshaw.com/recipes/detox-coconut-and-broccoli-soup/
Try this for your cabbage this week. Very tasty!
SZECHWAN NOODLES WITH PEANUT SAUCE
1/2 cup warm water
1 cup peanut butter
1/3 cup soy sauce
1/4 cup balsamic vinegar
1/2 tsp chili pepper flakes
1/2 cup sweet chili sauce
5 garlic cloves, minced
1 lb udon noodles
2 tablespoons sesame oil
1/4 head cabbage
1 red bell pepper
2 large carrots
1 spring onion or green onions
Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.
BLUEBERRY orders have been far outpacing our production. Many of you have ordered full flats, but it is unlikely that we will have enough to fill those orders. If you would settle for fewer, please email us again and let us know. We’ll do our best to get you as much as we can.
FLOWERS ARE GOING CRAZY! While we love the way the gardens look with beds of gorgeous flowers in bloom, we would like to share the beauty with you. Polly will put together an amazing bouquet for you for only $7. If you order 3 bouquets in a week they are only $18. Why not fill your house with the beauty of summer!
CLOTH PRODUCE BAGS have arrived and we think they are great. If you ordered and haven’t seen any in your baskets yet, drop us an email. TO ORDER BAGS, just email us and let us know how many you would like. They are $2.50/bag (our cost) asnd we recommend 4-6 bags (2-3 bags for each of your two baskets). Just email to order.
EGGS continue to be utterly underwhelming. We are working on the situation and hope to back in business soon. We apologize for the lack of production.