CRAZY GOOD FOOD! Everything is the gardens here is growing madly–including the weeds! At last week’s farmer’s market, a woman asked why I didn’t have beet greens. Her question was simple enough, but her look said, “how on God’s green earth can you have no beet greens in July?!” I felt guilty. At least, a tiny bit of guilt. The reason, like her question, is pretty easy. I planted them. They are growing. They are not ready yet. And also, I put them in the lower garden where we let the rain water the crops. And I didn’t plant beet seedlings. And weeds got in the way. And our ph is low…and on and on I could have gone with all the farmer’s excuses. But I simply said, “I know. They will come soon.” As will all good things to those who wait. In the meantime, enjoy the broccoli.
This week’s share:
Broccoli (great when roasted with butter or oil, salt & pepper, lemon, and fresh garlic! 350 for about 20 min.)
Fresh Garlic (does not store, refrigerate, and remove tough outer skin when you cut it up)
“Easter Egg” Radishes
Herbs: Mint and Parsley
Snow Peas with Pine Nuts and Mint (from SimplyRecipes)
- 2 Tbsp olive oil
- 1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
- 1/4 cup pine nuts (could be sunflower seeds or sliced almonds)
- 1 clove garlic, minced
- 1/4 teaspoon dark sesame oil (adds a rich depth, but if not available coconut oil or olive oil will be good too… )
- 10 large mint leaves, chopped
- Dash of sea salt or soy sauce optional or to taste
1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy.