This Weeks Box 6/6/2010

It is warming up and we think we have just the thing to cool you off this week.
We are including in your box the ingredients for two pitchers of our famous Blue Sky Lavender Lemonade! As you will notice, Summer vegetables are begining to creep into your box. You should see more and more over the next few weeks but the summer offerings don’t really come on heavy until the middle of July.

Here is what is in the ground and on its way in a month or two:

hybrid and heirloom tomatoes ” all colors and flavors from cherries to beefsteaks”
sweet, hot and specialty peppers
japanese and standard eggplant
four kinds of cucumbers including armenian and lemon cucumbers
summer squash
sugar sweetie watermelons
beans “purple and green”
purple bunching onions

Here is what is on the trees and coming in a month or two:

persimmons “hachia and fuyu”
standard peaches
santa Rosa plums
pears “asian and bartlet”

Early amber peaches
head lettuce
haas avocados
mandarine oranges
butternut squash
handful of loquats
sweet mexican onions
pink lady apples ” for those of you who missed them last week””
nuts from “La Spice Candied Nuts” this woman really puts care and intention into these nuts!
zuchini or crookneck squash
fresh oregano
5 lb bag of lemons
bunch lavender



  • 1 tray ice cubes
  • 1/4 cup dried lavender
  • 2 cups boiling water
  • 3/4 cup white sugar
  • 8 lemons
  • 5 cups cold water, or as needed


  1. Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
  2. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

Simple Zuchini Saute:

chop some fresh oregano “just a little, it is strong

chop some onions and zuchini or crookneck

start the onions in a skillet with oil or butter

add the chopped squash and oregano and stir until squash can be punctured by a fork easily

turn off the heat and top it off with jack cheese then put the lid on until the cheese melts.

Roasted Butternut Squash:

This is a naturally low fat side dish. Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then popping it in the microwave for 60 seconds before cutting into it.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes


  • 1 small butternut squash (2 lbs)
  • 1 tsp ground cinnamon
  • 1/4 cup orange juice
  • 1/4 cup maple syrup


Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.

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