CSA for June 11th contains:
RED CHERRY TOMATOES
RED LEAF LETTUCE
BLUE LAKE GREEN BEANS
SPRING ONIONS from FRECKER FARMS
HASS AVOCADOS from GOODLAND ORGANICS
BIG BOX ADD: RED TOMATOES, ROMAINE LETTUCE, STRAWBERRIES, CARROTS, APRICOTS from VINCENT FARMS
Farm Fresh Chopped Salad with Herb Ranch Dressing
(The ultimate in refreshing summer sides, this chopped salad is brimming with garden-fresh green beans, cherry tomatoes, and bell peppers.)
Ingredients: Serves 8
1 pound(s) green beans, trimmed and cut into 1-inch pieces
1/2 cup(s) buttermilk
1/3 cup(s) light mayonnaise (or try using greek yogurt)
2 tablespoon(s) cider vinegar
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) chopped fresh parsley
1 green onion, minced
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 head Romaine coarsely chopped
4 pint(s) red and/or yellow cherry tomatoes, each cut in half
2 red, orange, and/or yellow peppers, cut into 1-inch pieces
2 avocados, peeled and cut into 1/2-inch chunks
1.Heat 3-quart saucepan of water to boiling on high. Add green beans and cook 5 minutes until tender-crisp. Drain beans in colander and rinse under cold running water to stop cooking.
2.Meanwhile, in medium bowl, whisk together buttermilk, mayonnaise, vinegar, chives, parsley, green onion, salt, and pepper until blended; set dressing aside.
3.In 4-quart or larger cylindrical glass bowl or trifle dish, place half of lettuce, then half of tomatoes; top with all of beans, all of peppers, remaining lettuce, then remaining tomatoes. Arrange avocados on top. Spoon dressing over avocados to cover completely. If not serving right away, cover bowl tightly with plastic wrap and refrigerate salad until ready to serve or up to 4 hours.
4.If serving bowl is not large enough for mixing, transfer salad to very large bowl and toss until well coated with dressing. Makes about 14 cups.
(Recipe from Good Housekeeping)
Quinoa, Red Pepper, and Cucumber Salad With Avocado and Lime
(Fresh and colorful, this salad bursts with flavor.)
Ingredients: Makes 4 to 6 servings
1 cup quinoa
1 garlic clove, pounded to a smooth paste with a pinch of salt
1 large shallot, finely diced (sub raw leek here, finely diced, white part only)
1 jalapeño, seeded and finely diced
3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed
1/2 cup and 2 tablespoons extra-virgin olive oil
1 medium red pepper, halved, seeded, and finely diced
1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup)
1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish
2 to 3 ripe avocados, sliced
1. Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool.
2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary.
3. Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed.
4. Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.
(Recipe from the Yoga Journal)
Leek, Zucchini and Fresh Parsley Soup
2 leeks, chopped
2 Tbsp coconut oil, for frying
1 large zucchini, or 2 medium/small chopped
2 cloves garlic, roughly chopped
3 cups water
2 tsp vegetable granules or 1 vegetable stock cube
the juice of half a lemon or lime (or adjust to your tastebuds)
1/2 tsp turmeric powder
salt to taste
1/4 cup vegan milk (soya, nut or coconut) *I used raw whole milk. I’m sure any milk is fine
a handful of flat leaf fresh parsley, roughly chopped
1.Fry the zucchini and leeks until they have a little color, stirring frequently.
2.Next, add the garlic and veg granules, and mix for a minute or so.
3.Now add one cup of water every 5 minutes, and allow to simmer gently for a half hour.
4.Add the milk, lemon juice, and remaining ingredients, except for the parsley.
5.Remove from the heat, and, using a hand processor, add in the parsley, and process until the parsley is minced in the soup.
6.Serve and enjoy !
(Recipe from Mouth Watering Vegan)
JUICE FEAST Contains:
RED AND PURPLE CARROTS
RED BELL PEPPERS
PEACHES from VINCENT FARMS