This Weeks Box 6/15/2012

Sunflowers on Steroids. 

 Today was a long one! This morning, I had an early start with the harvesting. But still, somehow, I am just sitting down to post. Have you ever had a day when you are distracted by anything and everything except for what you are doing? I do have some good news though. Doug caught the small bear of a squirrel that has been devouring more than his share of snap peas. No more snap peas for him. He’s going across the street to Oak Oasis where he can eat acorns like all the other squirrels. You had it good buddy. You had it real good. But you got greedy.

By the way. If you don’t know who Doug is, he is the ranch manager here. This place would be much different if he was not around. I certainly would not be able to do what I do if he was not doing everything he does to keep this place running.

Ever wonder why our carrots are so much sweeter than the store? We add a little molasses to the compost tea that we water the veggies with.

Here is the list..
snap peas “a little more than last time”
fava beans
baby leeks 
zucchini
fennel
rainbow chard
head of lettuce
bunch of kale
cucumbers
avocados
plums
carrots
tangerines
limes
The baby leeks are the same size of green onions and are interchangeable.
Truly Raw Carrot and Cucumber Salad With Peanut Sauce
Ingredients: 
Salad
2 medium-large carrots
1/2 cucumber
Spicy peanut dressing
1/4c peanut butter (or almond butter if you prefer)
1.5 tbsp tamari (or nama shoyu to be truly raw – I’m just scared of the high sodium content. If you use braggs, use a bit less – to taste)
1 tbsp sesame oil
1 tbsp lime juice
cayenne pepper or chili pepper, finely minced and seeded to taste
1/4c water (start with 1/8c and add more as needed)
Add a bit more water as needed to get the right consistency
Preparation: 
Using a veggie peeler, peel thin strips of the cucumber and carrots. You may want to chop the veggies in half first so your pieces aren’t too big.
But into a bowl and toss with the dressing until well coated. Top with hemp seeds or sesame seeds.
Note: because of the water in the cucumber, if this salad is saved for the next day or two, it can get watery. So, store the salad separate from the dressing and when you want to eat it, take some and put in a bowl and dress.

Here is an Awesome Soup Recipe with Fennel, Leeks, Chard and Baby Carrots!

  • 1 fennel bulb  chopped
  • 1bunch baby leeks
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon fennel seeds
  • 3/4 pound chard (about 1 bunch), coarse stems discarded and the leaves washed well and drained
  • 1 bunch baby carrots, chopped


In a heavy kettle cook the fennel bulb and the leeks in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the chard and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.
About these ads
This entry was posted in This Week's Box. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s