August 7 - 2006
CSA Newsletter
August 7th 2007
A garden is the place millions of people go to touch the earth, to smell the flowers – to use some of that fabled human brainpower in the cause of better participating with natural processes in the place they call home. If serves as an art project, an organic produce market, a spiritual practice, a pharmacy. It offers ongoing lessons in ecology, biology, chemistry, geology, meteorology. Gardening imparts an organic perspective on the passage of time.
Jim Nollman Why We Garden (p.2)
Hello all. Hope you have had a fantastic week of rain and cooler temps. Almost feeling like fall to me after that brutally hot July. Apparently it’s feeling like autumn to the Elk as well as they have started bugling on Quarry Mountain.
The Harvest
· 1# salad mix
· ½# mature spinach
· ¼# arugula
· ¼# basil
· Herbs
· Beet bunch
· Carrot bunch
· Onion bunch (Mini Purplette or Purple Bunching)
· Baby leek bunch
· Tomatoes
· Cucumber
· Eggplant
· Peppers
· Squash
· Flowers
· Edible Flowers
Peppers: This week there will be a few varieties of peppers going out. Good old Jimmy Nardello’s Sweet Italian Frying Pepper. These are the long red ones. The little red guys are called Fish. The catalog rates them as a 3 on the hot scale of 1-6……….Alayne almost socked me in the nose last week when I had her bite into one………they might be more like a 4.5. But she came back this week telling me they were great in the guacamole she made this weekend. Then there are the Sweet Cal Wonder Bell Peppers. These are your classic bell pepper shape with a yellow/orange color.
The News
Well, it’s happened……the deer and the rodents are in the field. I guess it was naive/hopeful of me to think that our very labor intensive and over-built fence would keep them out. Luckily the fox can get in also to help out with the rodent population.
The Recipe
Last week Alayne and I were wrapping our egg salad in the Lettuce Leaf Basil leaves. Maybe you all have been doing this all along, but it was a first for me and I thought it a fantastic use for those great big leaves. I asked Penny from Blind Dog to come up with something fantastic to wrap up in those leaves. Here it is:
Penelope Lehman-Kinsey
Blind Dog Restaurant & Sushi
Thai Chicken Wraps with Basil
3 (6-ounce) chicken breasts for lean, thighs for more flavor
1 tablespoon soy sauce
1 tablespoon vegetable oil
Sea Salt & Pepper to taste
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce: ( you can substitute cashews or almonds if you have a peanut allergy)
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
Preheat grill to 400 degrees. . Toss chicken with soy, salt & pepper and oil and grill 6 minutes on each side. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season with sea salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne pepper together. While whisking stream in vegetable oil. Slice cooked chicken on an angle. Toss with veggies and herbs.
Pile chicken and veggies in large basil leaves and drizzle liberally with spicy peanut sauce.
Enjoy! See you soon.
Daisy
August 7th 2007
A garden is the place millions of people go to touch the earth, to smell the flowers – to use some of that fabled human brainpower in the cause of better participating with natural processes in the place they call home. If serves as an art project, an organic produce market, a spiritual practice, a pharmacy. It offers ongoing lessons in ecology, biology, chemistry, geology, meteorology. Gardening imparts an organic perspective on the passage of time.
Jim Nollman Why We Garden (p.2)
Hello all. Hope you have had a fantastic week of rain and cooler temps. Almost feeling like fall to me after that brutally hot July. Apparently it’s feeling like autumn to the Elk as well as they have started bugling on Quarry Mountain.
The Harvest
· 1# salad mix
· ½# mature spinach
· ¼# arugula
· ¼# basil
· Herbs
· Beet bunch
· Carrot bunch
· Onion bunch (Mini Purplette or Purple Bunching)
· Baby leek bunch
· Tomatoes
· Cucumber
· Eggplant
· Peppers
· Squash
· Flowers
· Edible Flowers
Peppers: This week there will be a few varieties of peppers going out. Good old Jimmy Nardello’s Sweet Italian Frying Pepper. These are the long red ones. The little red guys are called Fish. The catalog rates them as a 3 on the hot scale of 1-6……….Alayne almost socked me in the nose last week when I had her bite into one………they might be more like a 4.5. But she came back this week telling me they were great in the guacamole she made this weekend. Then there are the Sweet Cal Wonder Bell Peppers. These are your classic bell pepper shape with a yellow/orange color.
The News
Well, it’s happened……the deer and the rodents are in the field. I guess it was naive/hopeful of me to think that our very labor intensive and over-built fence would keep them out. Luckily the fox can get in also to help out with the rodent population.
The Recipe
Last week Alayne and I were wrapping our egg salad in the Lettuce Leaf Basil leaves. Maybe you all have been doing this all along, but it was a first for me and I thought it a fantastic use for those great big leaves. I asked Penny from Blind Dog to come up with something fantastic to wrap up in those leaves. Here it is:
Penelope Lehman-Kinsey
Blind Dog Restaurant & Sushi
Thai Chicken Wraps with Basil
3 (6-ounce) chicken breasts for lean, thighs for more flavor
1 tablespoon soy sauce
1 tablespoon vegetable oil
Sea Salt & Pepper to taste
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce: ( you can substitute cashews or almonds if you have a peanut allergy)
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
Preheat grill to 400 degrees. . Toss chicken with soy, salt & pepper and oil and grill 6 minutes on each side. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season with sea salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne pepper together. While whisking stream in vegetable oil. Slice cooked chicken on an angle. Toss with veggies and herbs.
Pile chicken and veggies in large basil leaves and drizzle liberally with spicy peanut sauce.
Enjoy! See you soon.
Daisy
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