Hello CSA ers,
We hope this finds you doing well and enjoying the summer heat!
News from the Farm
We carved up three chickens for Evaline’s first birthday party. Everyone in attendance enjoyed some delicious free-range fried chicken. Thank you, Grandma Jeanie for frying up Grandma Thie’s recipe.
The beginning bumper crop of tomatoes has died down and we are waiting for more of the sweet corn to start coming on. The cucumbers are finally pulling their weight and everyone has seven or eight good-looking ones this week. A whole bunch of basil and some squash and the basket this week looks pretty decent.
The heat of the summer has really set in leaving all the farmers hot and sweaty! We have tried to get out nice and early, but with this kind of heat advisory warnings there really isn’t a “cool” time to farm. It is a good thing that we really enjoy growing food.
This week’s delivery will include:
Corn- Silver Queen
Tomatoes
Basil- Thai and Genovese
Cilantro
Cucumbers
Squash- Yellow Crook Neck or Costata Romanesca
Garlic
Leeks
RECIPES
Quinoa is a seed. But because of it's characteristics, it can be used as a grain.
It is an excellent source of protein.
Quinoa also boasts high levels of fiber, making it easy to digest.
Since it is such a complete food, it is on the list of things NASA wants to grow in space for the space station.
Quinoa has a natural protective coating that is bitter, so as to detour animals and birds from eating it. Before cooking quinoa, rinse it well to remove the coating.
Never had quinoa? Neither had I until I made this. I would say it is a mix between sesame seeds and couscous.
4 cups water
2 tsp salt
2 cups quinoa, rinsed like crazy Rinsed like you have never rinsed before. Rinsed like it was your last day on Earth to rinse. No really, rinse the hell out of it.
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
1 Tbsp dried parsley
In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.
Once cooled, add cucumber, tomato and red bell pepper. Stir to combine. Add olive oil, white wine vinegar, season with salt and pepper and add basil and parsley. Stir well. Check seasonings and add more if needed.
Yields 6 servings
from http://www.rookie-cookie.com/2008/10/quinoa-cucumber-and-tomato-salad.html
No comments:
Post a Comment