This Weeks Box 12/13/2014


hole in the passion fruit vine 2

Here is the list.

Carrots
Chard
Cucumbers
Beets
Bag of salad Mix
Small head of Bib lettuce
Zutano and Haas avocaos
Bell pepper
Tangerines
Meyers Lemon
Limes
Persimmons
Head of cabbage
A few small squash

This weeks box is pretty full. We could barely close some of them. There is something great about rain kissed produce. I think it gives us extra energy. Sometimes, after a big salad of vibrant produce like what we have this week, I like to go out front and try and lift the car. Just to see. I am always checking. You know.

We postponed the work party. Too many of us were worried that it was going to rain right through the morning. So, we closed the circle on it yesterday afternoon. What is great about this is that we have re scheduled already. Our next member, volunteer, friends and family work party/potluck is going to happen on January 17th from 9 until noonish. It looks like it is going to be a good turnout. Feel free to bring the kids. If you have not been to the ranch yet, it is a great way to to get acquainted with the land, other members and the people behind the scenes of the farm. I highly suggest it. There is something for everyone to do.

Please RSVP if you think you are going to come. We will post more details about the work party as the event gets closer.

Beet Greens Pie Recipe

I love this persimmon dressing. I have made it three different ways. And it always comes out great. Here is the basic recipe though. I use 1/2 yogurt and 1/2 mayo for the creamy base. I have tried yogurt only and it was good. But with the yogurt alone, it seemed a little more “deserty” than with mayo.

4 persimmons
1 meyer lemon
1 orange or tangerine
1/3 cup virgin coconut oil. Needs to be 70 degrees or warmer to be liquid. You want it to be liquid when you mix it in.
2 tbsp cider vinegar
2 tbsp white wine
1/2 teaspoon salt
1/2 cup yogurt
1/2 cup mayo

Cut the skin off the persimmons and put them in a blender. take the lemon and the orange and get some zest off of a few square inches of each fruit. Not much. Just about a thumbnails worth of rind from each fruit. Put it in the blender with the salt , vinegar and wine. Squeeze the juice of the orange and the juice of the lemon into the blender. Add the mayo ad yogurt. Start your blender. Once everything is looking kind of like a creamy orange smoothy, pour in the coconut as you are blending. It is actually pretty amazing how much this looks like thousand island dressing. But it tastes a thousand miles away from it.

rbw

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