I wanted to write a short note about sweet corn because I’m getting a lot of inquiries about it. In response to the drought situation we are in we are limiting our corn to a few rows this year. Corn needs a lot of water to grow and we aren’t doing so well with that this year. I hope to see it in our CSA boxes in about a month.
CSA for August 20th contains:
FRENCH GREEN BEANS
CANARY MELON
CARROTS
RED TOMATOES
CUCUMBERS
YELLOW BELL PEPPERS
RED BUTTER LETTUCE
ITALIAN PARSLEY
LACINATO KALE
GREEN ZUCCHINI
BIG BOX ADD: RED LEAF LETTUCE, AMBROSIA MELON, CARROTS, BABY SPINACH from FRECKER FARMS, WHITE PEACHES from GARCIA FARMS
Kelp Noodle Pad Thai
(I made this the other week and it’s nothing short of amazing. I substituted with ingredients that I had on hand and added shrimp too. Chicken, tofu and/or other vegetables work too. This recipe is very flexible.)
Ingredients:
1 package kelp noodles
1 zucchini
2 carrots
1/2 bell pepper
handful green beans
toasted sesame oil
For sauce:
1/4 cup creamy almond butter
1 tablespoon toasted sesame oil
1 tablespoon plum vinegar
1 tablespoon honey
1 tablespoon red curry paste
Top with shredded basil, cilantro and mint if desired
Directions:
Soak kelp noodles in a large bowl of warm water for 30 minutes. While noodles are soaking, chop up vegetables and cook in pan for about 10-15 minutes or until soft. Rinse noodles thoroughly, then drain and transfer to a dry bowl. In a separate small bowl combine almond butter, sesame oil, plum vinegar and honey. Add water if sauce is too thick. Toss noodles with sauce and then plop your veggies on top and combine. Served 2 of us.
*Note: After soaking the noodles and adding the sauce and warm vegetables, you will notice the plastic like kelp noodles turn into those glorious stringy noodles we all know and love. I bet you won’t even notice the difference!
(Recipe idea from Eleas Pantry)
Marinated Kale Salad
(Make this salad at least an hour ahead to give the kale time to relax and absorb all the great flavors. Try topping with orange slices, pumpkin seed and avocado!)
Ingredients:
Juice of 2 lemons
1/3 cup olive oil
2 tablespoons dijon mustard (I like whole grain)
Salt and pepper
1 bunch lacinato kale, roughly chopped
1/4 cup grated parmesan
Directions:
Whisk together the lemon juice, olive oil, and mustard in a salad bowl. Season with salt and pepper.
Add the kale and toss with your hands, massaging the vinaigrette into the kale.
Add the parmesan and toss to fully mis it in.
You can serve the salad immediately, but it’s even better if you let it marinate (keep it in a container in the refrigerator) for at least a few hours.
(Recipe from Katherine Martinelli)
Bell Pepper Egg in a Hole
(Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs on multigrain toast.)
Ingredients:
2 teaspoons olive oil
1 yellow bell pepper, cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan
4 slices multigrain bread, toasted
8 cups mixed salad greens
Directions:
In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.
(Recipe from Martha Stewart)
JUICE FEAST CONTAINS: *lemons included
CANARY MELON
CARROTS X2
RED TOMATOES
CUCUMBERS
YELLOW BELL PEPPERS
ITALIAN PARSLEY/MINT
LACINATO KALE
FENNEL from ELLWOOD CANYON FARMS
BABY SPINACH from FRECKER FARMS
CELERY