THIS WEEK YOUR BASKET CONTAINS: snow peas (half shares), radish, zucchini, parsley, onions, kale, cucumbers, potatoes, and celery

We are always looking for ways to increase the variety of veggies in your basket from week to week.  This year we decided to try summer radishes.  Due to a mix up in communication we used our regular spring type of radish in our first seeding (in your basket today).   We have done a second seeding using a type of radish suited to the warmer temperatures of summer and are interested in your feedback on either or both types.  Today’s radishes may be spicier than usual, but cooking them will mellow that a bit (you can use any turnip recipe.  The recipe below is one we make quite often.

RADISH RAITA

2 cups plain yogurt

6-8 radishes sliced

1Tbs. fresh lime juice

1 clove minced garlic

1 Tbs. minced green onion or shallot

½  tsp. cumin

Salt

In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy meat dishes.

Summer kale makes a great salad, and the recipe below is a very good one.  Radishes would be a great addition to it as well.  One added positive of this recipe is that it is perfect for people who like to play with their food!  The more you massage the kale with the dressing, the more the dressing is absorbed into the kale and the kale becomes more tender as well.

KALE SALAD

1/8 cup flax or olive oil

1/8 cup lemon juice

1 Tbs. soy sauce

1 bunch kale

1 small onion thinly sliced

shredded carrot

¼ cup  sunflower seeds

sesame seeds

sprouts (optional)

sliced mushrooms (optional)

Mix oil, lemon juice, and soy sauce.  Add the thinly slice onion and set aside to marinate while preparing salad greens.  Wash and coarsely chop the greens and place in a large bowl for easy mixing.  Add carrots, seeds, and any optional ingredients to the greens and mix gently by hand.  Pour dressing and onion mixture over greens and continue mixing by hand to insure even coating and aiding absorption of the dressing.  Let sit for 20-30 minutes before serving.

Another timing-type thing we are experimenting with is summer celery.  This year it has worked quite well!  We like to make the recipe below when we can.

CREAM OF CELERY SOUP

3 tablespoons butter

1 ¹⁄₂ lbs celery ribs, sliced

2 large onions, chopped

3 cloves garlic, chopped

3 tablespoons flour

6 cups chicken broth

1 bay leaf

1 cup heavy cream

1 tablespoon lemon juice

3 -4 dashes hot sauce

salt

white pepper

celery leaves

In a large saucepan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft. Add flour and cook 1-2 minutes over low heat. Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes. Remove bay leaf, puree (in small batches) in a blender or processor. Add cream, lemon juice, hot sauce, salt and pepper. Reheat and simmer 5 minutes. Garnish with celery leaves. Adapted from Geniuskitchen.com

AUGUST FLOWER SPECIAL:  Polly does not go to the Beaverton Farmers Market in August (her primary outlet for flower bouquets) and so always has a surplus of flowers for the month.  You can sign up for weekly bouquets for the 5 Fridays in August ($12/week; $60 total) and we will deliver a gorgeous bouquet with each of your August vegetable baskets.  Simply email to order.  We will bill you in September for the flowers you get in August.