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CSA Pets Are Staying "Pawsitive" and Healthy

If pets are in your life, I am sure you have noticed that they are really enjoying the extra attention and time they are getting with their families this year. Again, always seek the good things during periods of uncertainty. Here is a great article about the benefits of having pets, especially now: “How pets help people cope during a pandemic.”




If you don’t have a pet, watching cute or funny animal videos is great for elevating your mood and bringing joy and laughter into your world. Check out this cockatoo that loves Elvis.

Lol, if you are into elephants, orangutans and hounds, you need to see this lovely video.

As we feed our families from the weekly bounty of CSA organic food, I suspect that we also treat our pets to it as well. Many veggies and fruits are healthy for our pets, but check to make sure that what they eat is safe. What is good for humans is not necessarily safe for them.

· The American Kennel Club has an excellent list of what dogs can and cannot eat.

· WebMD has information on what human foods are safe for cats.

· If you have a rabbit, check out Best Friends.

· Regarding guinea pigs, visit Petco.

· PetMD has info on hamsters.

Let’s get to know some of our CSA family’s pets:

Kim Williams-Mann sent these adorable pics of her two sweeties, who apparently love a lot of veggies:



(Photo by Kim Williams-Mann)


“The pups, Kelley and Kylo Wren, love so much of our farm share. They love the summer squash, kale, kohlrabi, so far and they also love watermelon and a small amount of apples.”



(Photo by Kim Williams-Mann)


Maria Iannuzzelli sent a pic of her cute Yorkie, Rascal, enjoying eating corn on the cob! Oh, that face and those pawsies!



(Photo by Maria Iannuzzelli)

We have a cat and two dogs. Kitty just sticks with conventional feline food, although my previous cat was quite adventurous with trying all sorts of edibles. She is here just to model.



(Photo by Matt Weg)


Our beagle loves food, but is picky when it comes to veggies and doesn't even like to hear the word as you can probably tell, so she also opted to just model.



(Photo by Gloria Weg)



However, like children, thank goodness there is always one that likes some kind of veggie. Our pippet loves all veggies. Here she is enjoying a green bean.



(Photo by Gloria Weg)

It is so easy to get sidetracked with talking about pets, so let’s get down to business with new recipe ideas.

Resham Mukherjee shared three recipes that are bursting with flavor, color and nutrition. It is hard to decide which one to make first. Thank you Resham!

In the first recipe, Resham tweaked Maangchi’s recipe:


“I only used 2 tablespoons of soy and 1 teaspoon of honey instead of rice syrup for about 10 garlic scapes. I also added 1/4 teaspoon of salt. The end product was so tasty! I served this with spinach tofu and rice.”

Maangchi’s Garlic Scapes in Soy and Honey

· 1 pound garlic scapes

· 3 tablespoons cooking oil

· ¼ cup soy sauce

· 3 tablespoons rice syrup (or corn syrup, sugar or honey)

· 2 teaspoons toasted sesame oil

· 1 teaspoon toasted sesame seeds

· a few strips of shredded red pepper (optional)

1. Cut off the buds of the garlic scrapes and put them in a bowl. Cut the stems into 2-inch-long bite-size pieces. Wash and drain the buds and the stems separately.

2. Heat up a skillet with the cooking oil. Stir-fry the buds for 1 minute over medium high heat and then add the stems.

3. Stir for about 8-10 minutes until the color of the scapes changes from fresh green to olive green and look a little withered. Taste a sample to see if they’re well cooked. 

4. Add the soy sauce and lower the heat to medium. Stir for a few minutes. Add the rice syrup and keep stirring for another 3 to 5 minutes until shiny, wrinkly, and well cooked.

5. Remove from heat and mix with the sesame oil. Transfer it to a serving plate and sprinkle with sesame seeds and silgochu if you use it. Serve as a side dish for rice. It can be stored in the refrigerator up to 1 week.

Spinach and Tofu

· 1 teaspoon garlic paste

· 1 tablespoon oil of your choice

· 2 bunches of spinach (finely chopped)

· 1 teaspoon arrowroot powder mixed in 1 tablespoon water (optional)

· 1 pack of Wildwood savory tofu (available at Whole Foods)

· 1 tablespoon soy sauce

· 1/4 teaspoon salt (optional)

1. Heat the oil in a pan. Then add the garlic paste and sauté for few seconds.

2. Add the spinach on high heat and sauté for few seconds.

3. Lower the flame to medium and cover the pan.

4. After two minutes of cooking, add the soy sauce and salt.

5. Cover and cook for another 3 minutes. Then, add the arrowroot powder mixture to thicken up the water released by the spinach in the pan.

6. Finally, add the tofu. Serve with rice!

Dill Potatoes - Indian Style

· 1 tablespoon oil

· 1 teaspoon garlic paste

· 1 bunch of dill - finely chopped (with stem)

· 4 medium-sized potatoes (split into half lengthwise and cut into long strips)

· 1 tomato chopped

· 1 teaspoon turmeric paste or 1/2 teaspoon turmeric powder

· 1/4 teaspoon red chili powder (optional)

· 1/2 teaspoon salt

· 1/4 cup water

1. Heat oil in a pan. Add the garlic paste and sauté for few seconds.

2. Add dill and sauté for few seconds.

3. Add the potatoes and sauté for few seconds.

4. Cover and cook on medium heat for 1 minute. Then, add all remaining ingredients.

5. Mix everything and cover the pan.

6. Cook on medium to low heat until potatoes are tender. Turn off the stove and serve with bread, almond tortillas or Indian naan/roti!

Enjoy your harvest this week and have a wonderful Fourth of July! Send me tips, recipes and more pics of your pets eating healthy food or being dressed patriotically to me at: jerseyeditor@gmail.com.





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