large satsuma mandarines
jalapeno and fresno peppers
Tocayo practices being a supervisor.
petting breaks are mandatory and frequent
Before we get into the recipes, I would like to address another popular request that we received from the recent CSA member survey.
Some people were not aware that it was possible to purchase more than 4 shares at a time for a discounted price.
A few members asked about the option of a whole year of boxes. We decided to make one available. We made a 52 box subscription with a 15 percent discount for a yearly cost of 1,346 dollars. That comes out to almost 2 months of weekly boxes for free, every year. If you are interested in a years worth of boxes, just send us an emailEnjoy the lettuce spring mix this week. I personally think it is the best of the season. It is very young and extremely tender. There are about 8 varieties of lettuce mixed together. There is a little bit of arugula in the mix. It is not hard to spot in the mix. If you do not like arugula, your mix is not ruined. It is easy to weed out if needed.Next week, we are having whole head lettuce. Red romaine to be exact:
Live shot of next weeks lettuce mmmnn! cant wait
early december bell peppers refusing to go silently into the night
I know that there has been bell pepper almost every week since the middle of summer. Most of us like that. But everyone has their limits. Here are some tips on how to preserve your bell peppers for a later time, in case your pallet needs a break from them.
How to preserve peppers
Personally, I keep a mason jar of apple cider vinegar. Every week, I cut up the peppers that I do not need right away and stick them in the jar. There happens to be some jalapenos and anaheims in their too. They seem to last fine for many weeks. When I am actually low on peppers, I pull them out for soups, eggs, and stirr fry.
persimmon and persian cucumber dill salad
3 cups mezclun “spring mix”
several sprigs of fresh dill, chopped
1 persian cucumber, sliced thin
2 small persimmons, sliced
1/4 c. goat cheese
1/4 c. roasted sunflower seeds
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 t. salt
1/8 t. black pepper
Here is a basic chow mein recipe. Feel free to adapt a bit with broccoli, cilantro peppers and???