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Archive for June, 2011

  • Squash
  • Zucchini
  • Cabbage
  • Rhubarb
  • Beets
  • Early Green Beans -or- Homemade Cheese
  • New Potatoes
  • Garlic
  • Thyme & Basil
Enjoy!
P.S. – We are trying to get everyone a sample of our homemade raw-milk cheese, however we can only make enough for a few members at a time.  We recommend chopping the basil and/or garlic and mixing with the cheese to make a great herb cheese to spread on crackers.
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Elephant Garlic

  • Elephant garlic, is separate species of the  allium family than traditional garlic. With its mild flavor it is  more closely related to the leek.
  • Each bulb has an average of 5 cloves, and one clove can sometimes be as big as a small bulb of regular garlic!
  • While Elephant garlic is very large, it is actually milder than regular garlic and is more suited to recipes in which it is used as a vegetable rather than an herb.
  • Elephant garlic is much easier to peal than traditional garlic which makes it great for roasting.  We like to spread the roasted garlic atop a piece of warm bread.
  • This edible novelty has a multitude of culinary uses: bake whole bulbs along with roast beef or poultry; sauté slices in butter for a side dish or sauté with vegetables to add a delicate flavor. Try fresh slices in salads, sandwiches and hamburgers. Chop and sprinkle on pizza, pasta, salads, or in scrambled eggs, dips, soups, sauces, etc., before or after cooking. Garlic slices can be batter dipped and deep fried for a garlic lover’s chip. Put peeled elephant cloves
    or slices on skewers and grill on the barbecue until tender.
  • Elephant garlic should be stored in a cold, dry, well ventilated place. Storing in the refrigerator is also an option, but do not store
    garlic in a plastic bag.

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  • Squash / Zucchini
  • Carrots
  • Beets
  • Cauliflower
  • Sugar Snap Peas
  • Elephant Garlic
  • Radishes
  • Spicy Greens Mix
  • Garlic Scapes
Enjoy!

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  • Radishes
  • Carrots
  • Sugar Snap Peas
  • Kale/Broccoli (Tuesday Members)
  • Cauliflower (Thursday Members)
  • Lettuce
  • Early Squash
  • Garlic Scapes
  • Basil
  • Chocolate Mint

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  • Broccoli
  • Cauliflower
  • Lettuce
  • Peas
  • Turnip Greens
  • Garlic Scapes
  • Beets (Tuesday) – Kale (Thursday)
  • Scallions
  • Herbs – Thyme & Oregano
Enjoy!

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Make sure that you are taking advantage of the vitamins in carrot tops.  Carrot tops are high in potassium and vitamin K.   We like to hide them in our breakfast smoothies, add them to our wilting greens and add them to our stir-fry’s.  Other ideas for using the vitamin and mineral rich tops are adding them to eggs, pizzas, casseroles  soups and stews.  Use carrot tops in place of Parsley, they are in the same family.

According to the carrot museum, carrots also have medicinal properties.  They are known to have antiseptic properties, “they have been added to mouthwashes and, mixed with honey, to disinfect sores. They are also diuretic (increase urine flow), and can help treat kidney disease and edema.” (www.carrotmuseum.co.uk)

Carrot Top Tea

This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. Excellent for anyone suffering from urinary complaints.

Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn’t all been drunk before then.  (www.carrotmuseum.co.uk)

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This weeks box contains:

Lettuce – Bibb and Romaine Heads

Peas – Sugar Snap and Snow

Kale – Red Russian and Lacinato

Pac Choi

Beets – Remember the stems and leaves are food too!

Baby Carrots

Radishes

Garlic Scapes

Cilantro

Enjoy!

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