It is funny how the seasons blur together because it seems like it was just spring. Somehow summer squeezed in there and now I am planting as fast as possible for a February deadline which actually, is when I sit down and start planning spring!!
I am going to need some help more than usual around February next year. That time of year is a good time for me to take on a few volunteers from the CSA group or anyone interested because it is when we have special projects. Also, I am able to work with you pretty much the whole time because the gardens are not as demanding then. You do not need any experience. Pretty much, if you can bring some curiosity and an open mind, I have a feeling you will be quite surprised with what you come away with. And of course, there is the bonus food for volunteers, which is pretty nice!
This is the first mention of this. And as we get closer to winter, I will be asking for anyone interested in volunteering to email me with some dates that they would likely be available so that I can put together some work parties.
Here is the list this week
red romaine lettuce
multi color bell peppers
handful of cherry tomatoes
“Rouge d’hiver lettuce. The star of the box this week”
Here is a simple but great recipe to help you take advantage of this gourmet head of lettuce this week.
1head romaine lettuce
valencia or temple oranges
tablespoons Fresh lime juice
tablespoons Orange flower water
cups Walnuts — chopped
Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.
Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.
Make a dressing by mixing the lime juice, sugar, salt, cinnamon and 2 tablespoons of the orange juice. Blend well, then taste. The dressing should be sweet.
Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately.
Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.
Full share boxes are 132 dollars for the month of November