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The Heat is On!

Here we are in July, and the temps are rising as our CSA bags are swelling with the season's local, organic bounty. If you have favorite recipes to share, email them to us, and we will include in these blogs!


In the meantime, enjoy some of these wonderful ideas for late spring/early summer crops!


Beet Salad with Coriander Yogurt dressing

Beet season is here! what to do with all these beets? This salad looks like a winner!


Apricot Salsa

CSA member Julie Busher Keating shared with us her delicious apricot salsa! This would be delicious with peaches too! Julie says it paired well with blackened swordfish!


Recipe:

1 Tbsp grated peel fresh ginger

1 tbsp unseasoned rice vinegar

1 tbsp extra virgin olive oil

2 tsp brown sugar

1/8 tsp chile powder

1/8 tsp cumin

1/8 tsp crushed red pepper


Whisk the above ingredients together in a bowl, and then add


1 1/2 lbs apricots, pitted, peeled and diced

2 tbsp red onion chopped


Season to taste with salt & pepper, and refrigerate. Enjoy!


Sugar Snap Pea Salad

No cooking, just delish, great side dish to whatever you're making.


https://www.bonappetit.com/recipe/sugar-snap-pea-salad


Crockpot escarole and beans

Our very own Marianne running the Howell CSA gave us this recipe. Great to throw in a crockpot in the morning! Top with grilled sausages out of the casing afterwards if you like!

Recipe:

1-2 heads of escarole, cleaned and chopped

One can of small white beans drained and rinsed

1 quart beef stock or stock of choice

cloves of garlic, thinly sliced. (to taste - or until your ancestors whisper in your ear, "that's enough, my child!")

Salt and pepper to taste

Cook in crockpot on low for 4 hours, or on stovetop until escarole is tender.


Thanks, Mare!


Mediterranean CSA salad

Marianne created this masterpiece last week using our CSA goodies!


Recipe:

1 bunch arugula, cleaned and torn into pieces

1 fennel bulb, sliced

2-3 apricots, peeled, pitted and chopped

Sunflower seeds to spinkle on top

Fresh squeezed Lemon and olive oil as desired


Thanks again, Mare!


Nappa Cabbage Salad

I created this one from a melange of mixed similar salads in my memory.

So refreshing and uses up that whole nappa cabbage you got at the CSA, along with some radishes and snow or snap peas.

you can skip the super delish crunchy almond and ramen toppingif you want... but its sooo good.

use fresh oranges or those lovely jarred or canned mandarins in fruit juice!

Recipe:

Salad

1 head Nappa Cabbage, thinly sliced (so thin it's like shredded)

1/2 - 1 pound snow or snap peas, trimmed

3-4 radishes, washed and thinly sliced

3-4 scallions or green onion tops

1 can of mandarin orange segments in fruit juice or syrup, drained


Combine everything and cill in fridge.


Dressing

3 tbsp avocado oil (or oil of your choice)

1/4 cup rice vinegar

1 tbsp sesame oil

1-2 tbsp honey or agave


Whisk it all together, and keep aside. I drizzle on only when its time to eat, so it wont get soggy.


Crispity Cronchity toppin'

1 package of ramen noodles (you're not gonna use the seasoning packet)

1 cup of slivered almonds

3 tbsp of melted salted butter, or avocado oil (plus a little salt if using the oil)


You can prepare this ahead so you don't heat up the house on a hot day. you can even use the toaster oven instead of heating the whole kitchen with the oven.


Crumble up the ramen, and toss with almonds and oil or butter in a bowl. Spread onto a baking sheet, and cook at 350 degrees for 5-7 minutes, turning frequently, until nice and toasted but not burned - the toaster oven was great for this! took 7 min.


Let cool and when you're ready, assemble the salad, pour on some dressing and top with crispy cronchy goodness!



Stay cool, friends! And keep eating the rainbow!








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