This Weeks Box 3/23/2013

Here is the list 
baby bok choy
pink lemons
bib butterhead lettuce
bag of spinach
satsuma tangerines
red and green leaf salad mix
fuerte avocados
bunch purple head green onions
Well, tomatoes and potatoes are in the ground. This is the earliest in the season that I have ever planted either of these crops. We plant in succession. If the first plantings get hit with frost or severely stunted, there will be more plantings behind them. Potatoes and tomatoes are not a maybe around here. Too many of us count on them. They kind of have to happen. It will be nice if they happened a little early. We will have to wait and see. 
This time of year, the box is overflowing with greens. Some people love this, some long for the squash, cucumbers and tomatoes that are around summers corner. Coming out of winter, I guess it makes sense to me that nature provides us with an abundance of cleansing and alkalizing greens. It is as if she is cleaning us out after the heavier, thicker traditional foods of winter, as well as tuning us up for the for springs rising energy. I welcome the greens. Especially for breakfast. Lately, it is chard with apples cooked in coconut oil with cinnamon. It goes well next to a couple eggs. Even the puppy is eating chard. I chop it up fine and mix it with the dry food. I am wondering how long this is going to last. But I will keep it up as long as he eats it. 
Spring is an auspicious time for black walnuts and almost every other living thing on the ranch. We can see this years ripe fruit, fertile buds for next year and new leaf growth for a another successful year. Spring rocks!
Some rockin bok choy. 
I love these action photos of plants lined up. I never get tired of green plants on brown ground.
We are re posting this lavender avocado bread because lavender did not even make it into the box when we said it was. 

 Lavender Avocado Loaf
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups white sugar
3 eggs
1 1/2 cups mashed avocado
2 tablespoons lemon juice
3/4 cup milk
2 tablespoons dried lavender
1 tablespoon grated lemon zest
1.    Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9×5 inch loaf pans.

2.    Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.

3.    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Homemade Wonton Soup
Serves 8

1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined(optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste(optional)
1 dash sesame oil, to taste(optional)
1.    Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

2.    Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

3.    Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

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