Last Year’s Strawberries (frozen) - Lettuce - Spinach - Scallions - Cucumbers - Basil - Potted Basil - Radishes - Baby Bok Choy - Potted Watermelon
Happy Harvest Season CSAers!! I want to go on and on about how this Spring has been terrible on the fields and the general mood. But, I’ll save it. We were all there doing it together- living in the Upper Valley and feeling moldy due to the constant showers. As a result, everything is later- the crops are smaller and the berries are just now beginning to ripen.
That said, now we have summertime heat and every single crop is pumped- and I, for one, am jazzed.
But enough about the weather- let’s party!!!
Let's celebrate the beginning of the Harvest Season down in Cornish Town aka Edgewater South! Help us eat last season's frozen strawberries (STRAWBERRY SHORTCAKES!) and watch INDIANA JONES under the warm summer night sky (unless it's raining thank-goodness for the barn).
All are welcome!
BYOB... AND B AND C....
BRING YOUR OWN BLANKET AND CHAIRS FOR SITTING... and beer for drinking
This Friday, June 16, 2017
For your google mapping: 949 NH ROUTE 12A Cornish, NH 03745
The event is free but bring cash for strawberry shortcakes.
TIPS - TRICKS - RECIPES:
Your sweetest little basil plant: these little plants were freshly transplanted over the weekend, which means they would be happy living in that little pot for a bit. Water daily, give it lots of sun. If you plant in the ground in a pot- and keep it going to enjoy your own fresh basil all season long.
Your sweetest little watermelon plant: If you have a place to plant this baby, please do so. She enjoys lots of sun and a little hill to grow on. Water 1x a day for the next couple of days, and then let nature run its course.
Salad Season: For the next couple of weeks, you will get hit hard with salad greens- do yourself a favor and hone in on your fave dressing- be it a little lemon and olive oil, a wallop of ranch, or my personal favorite, sesame oil and coconut aminos. If you are up for trying something new, I urge you to jump on the latter train- Our salads have been insanely good since the introduction of coconut aminos (i know it is available at all coops)- and best yet it is so EASY.
Recipe From my new favorite cookbook, THUG KITCHEN… The following has been adapted to highlight this week’s share
BLACK SESAME COLD NOODLES WITH SPRING VEGGIES
1 bunch of scallion minced
1 tablespoon minced fresh ginger
1 tablespoon soy sauce or tamari or coconut aminos
1/3 cup rice vinegar
1 tablespoon mirin, apple juice, or your favorite liquid sweetener
2 tablespoons toasted sesame oil
1 tablespoon grape seed or other mild tasting oil
½ cup toasted sesame seeds, black or white if that’s all you can find
8 ounce ramen, soba, or udon noodles
Bok Choy chopped
1 bag of Spinach cut into ribbons
1/3 cup minced fresh basil
1/3 cup minced fresh mint
1 cucumber, cut into matchsticks
1 bunch of radishes, cut into matchsticks
1 avocado, cut into slices
First make the dressing by adding all the ingredients, except the sesame seeds, into a blender or food processor. Run till everything is mixed and the ginger is basically destroyed. Add the sesame seeds and let run until it looks kinda sandy. You do NOT want this smooth; it’s got texture that takes it to another level of dope. Set this aside.
When you’re ready to eat, start cooking the noodles according to the package directs. Drop the bok choy at the very end to blanch. Drain and run the noodles under some cold water to cool ‘em off. Throw the cooled noodles and veggies in a large bowl with about ¾ of the dressing, mint, and basil. Mix all that together until everything is coated in dressing and the herbs are evenly distributed.
You can either serve this right away the cucumber, carrots, and avocado piled alongside the noodles in a bowl or you can let them cool for a couple hours more, even overnight. When you assemble the bowls, pour the remaining dressing over the added veggies and enjoy yourself a refreshing lunch.