This Weeks Box 6/25/2011


“Little Chacal”

Hanna and Dahlia found this orphaned baby mouse alone screaming for it’s mother last night. I do not remember exactly how it all happened but the next thing I know, I was headed down the hill to get some kitty milk replacement. Chances of survival without it’s mother are pretty low for a wild mouse at this age but he/ she is putting up a good fight!

“First sweet bells of the season”

Here are some upcoming items that will be in the box in two to three weeks:

sweet bell peppers
tomatoes cherry, beefsteak and heirloom
lemon and armenian cucumber
mulberries

Here is what is in the box
swiss chard
plums
strawberries
zucchini
cabbage
carrots
valencia oranges
mandarine oranges
tangelos
spring salad mix
broccoli
lemons

Cabbage Strawberry Pineapple Salad

Ingredients

  • half of a large white cabbage, cored and shredded
    1 carrot, peeled and shredded
    1 small can of pineapple tidbits, drained and syrup reserved
    8 fresh strawberries, trimmed, then sliced thinly
    1 tsp. of dried parsley flakes

    For the salad dressing:

    4 tbsps. of pineapple syrup
    4 tbsps. of rice vinegar
    3 tbsps. of sugar
    4 tbsps. of extra virgin olive oil
    salt, to taste
    freshly ground black pepper, to taste
    a pinch of dried chili flakes

Instructions

  1. Place all the salad dressing ingredients in a jar with a screw-type cap. Shake until the sugar and salt dissolve. Set aside.

    Boil water in a large pot. Dump the shredded cabbage and push gently to submerge. When the water boils once more, turn off the heat. Pour the cabbage into a strainer then transfer to a bowl of iced water. Stir lightly. Take fistfuls of cabbage and squeeze out as much of the water as you can.

    Put the squeezed cabbage into a large mixing bowl with the rest of the ingredients. Using your hands, toss lightly to distribute the ingredients evenly. Pour in the salad dressing, tossing some more.

    Serve the salad with grilled meat or fish and have a lovely meal.

Cooking time (duration): 20 minutes

Number of servings (yield): 4

Chanterelle, Bacon and Plum Salad with Blue Cheese Recipe


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