Week #11 (8/3 & 6)

This week your basket contains: summer squash, cucumber, carrots, onions, elephant garlic, tomatoes or cherry tomatoes, beets, and STRING BEANS

We try to time our plantings of snap peas, snow peas, bush beans and pole beans to have a continuous harvest.  This year that didn’t quite work out as the heat shortened the snow pea harvest and the bush beans were delayed.  After a couple of weeks gap, they are finally read!  Some of the beans have significant strings, so as you “top & tail” the beans be sure to take out any strings you encounter by pulling the string down the length of the bean.  We had our first beans last night and they were delicious!  This is the recipe that comes to mind when we have our first beans.


1/2 lb. beans, cut to 1-2 inch pieces

2-3 small carrots, chopped

1 small onion, chopped

2-3 cloves garlic

1/2 cup chopped filberts

1 Tbs. olive oil

1 Tbs. butter

salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.


WHAT TO DO WITH ALL THOSE CUCUMBERS?  Make tzadziki, of course!  Simply grate whole cucumbers, lightly salt and set aside for 20  minutes.  Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix).   Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.


1 large onion

5 small tomatoes

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets

1 small chili pepper

1 tsp. coconut oil

Handful cilantro stems

1/2 lemon

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes for the flavors to meld.

Centuries ago, the time of year we now call August was known as “weed month” as this is when the perennial battle between weeds and farmers are at its peak.  On the good side of the situation, AUGUST IS THE BEST MONTH OF THE YEAR FOR FLOWERS!  You can brighten your home with one of Polly’s gorgeous bouquets (approx. 25 stems) for only $10.  Simply email by noon the day before your delivery to order.  We’ll include your flowers with your veggies and invoice you for them the following month.