What it looks like
What it feels like
Thank goodness the worst of last weeks heat is over!
If you thought last weeks heat wave was an inconvenience, This Film by Ken Burns could put things in perspective. The Dust Bowl chronicles the worst man-made ecological disaster in American history, in which the frenzied wheat boom of the “Great Plow-Up,” followed by a decade-long drought during the 1930s nearly swept away the breadbasket of the nation. Vivid interviews with twenty-six survivors of those hard times, combined with dramatic photographs and seldom seen movie footage, bring to life stories of incredible human suffering and equally incredible human perseverance. It is also a morality tale about our relationship to the land that sustains us—a lesson we ignore at our peril.
Here is the list
1 small purple onon
carrots
chard
apples
persian cucumbers
tomatoes
young summer squash
yams and sweet potatoes
bell peppers
jalapenos
super sweet valencia oranges
limes
fresh basil
lemon verbena
Yellow Gazpacho From Stacey and Russ
Yield: 4 servings
Prep time:40 Minutes
Ingredients
- 2 pounds yellow beefsteak tomatoes, halved crosswise
- 1 teaspoon kosher salt
- 1 small white onion, peeled and quartered
- 1 small garlic clove, peeled
- 2 tablespoons fresh lemon juice (I used orange juice)
- 1 jalapeño, seeded and minced (use 1/2 if milder flavor is desired)
- For garnish:
- 1/4 cup fresh cilantro leaves
- 1 small cucumber, diced
- 1 small orange or red tomato, diced
Preparation
Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices. Reserve the liquid.
Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth. Transfer to the bowl containing the tomato pulp and juice. Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth. Strain the onion liquid into the bowl containing the tomatoes. Add the jalapeño and mix well. Refrigerate until ready to serve.
Serve the gazpacho chilled, garnished with the cilantro, cucumber, and diced tomato.
From: http://www.myrecipes.com/recipe/yellow-gazpacho-10000000523835/
I have been noticing that the basil has been looking funky by the time it makes it in the boxes. This is not good. It gets picked Friday afternoon and stored in the fridge until Saturday morning where it gets stuffed into CSA boxes. I think the fridges might be to cold for the tender basil. Because by the time it comes out of the fridge, it looks a week old. And after one day in the box, it looks worse. Sure it tastes fresh and works just fine. But it is pretty ugly. We will try picking it this morning as soon as the sun comes up. This ought to solve the “grey” basil problem. Thanks
Baked Yams and Sweet Potatoes from Nom Nom Paleo
Lemon Verbena is also great when you add a crushed leaf to your water. Goes well with a slice of cucumber in your water too.
