It was my birthday this week, and I got to spend a day in our magic waterfall and a day beneath downtown Saint Paul with Otis in my old stomping grounds.
The ripe chokecherries are on in the barrens, but scarce, and the blackberries are putting out the plumpest fruits I’ve seen yet this year (likely the echo of that one 2.5″ soaking we had).
San Fran George & Jude wanted to find and eat Chicken of the Woods Mushrooms their entire stay here, but with the drought nothing ever came up. But on their last day, Otis spotted a beautiful specimen growing right behind our bedroom – so they got to have it with their last dinner here on the farm, serendipity do-dah
Kristin Reports on the Box Contents Thusly:
- Cucumbers
- Zucchini/Summer Squash
- Beans
- Tomatoes – have you ever heard of panzanella? I haven’t actually made it but someone described it to me at the farmers market and I am excited to try it.
- Cherry tomatoes two recipes I enjoy making each year:
- Sweet corn
- Melons – cantaloupes most likely
- Tomatillos here’s a recipe to work from for making salsa verde. Sometimes I cook the veggies in a cast iron pan on the stove top instead of oven roasting.
- Hot peppers – Serrano and jalapeño for salsa making
- Red onions
- Basil – it loves growing in the high tunnel! Great for pesto, or pair with tomatoes.
- Arugula micro greens
A.I.deas
1. **Cucumber Melon Salsa:**
Dice cucumbers, cantaloupe, and cherry tomatoes. Mix with finely chopped hot peppers and a squeeze of lime juice for a unique salsa that pairs well with grilled proteins or tortilla chips.
2. **Tomatillo Chicken Tacos:**
Use tomatillos to create a tangy salsa verde to drizzle over shredded chicken, diced tomatoes, and sliced hot peppers inside soft tortillas. Garnish with arugula microgreens for added freshness.
3. **Grilled Veggie Skewers:**
Thread zucchini, cherry tomatoes, and chunks of sweet corn onto skewers. Grill until vegetables are tender and slightly charred. Serve over a bed of arugula microgreens for a delightful presentation.
These recipes offer a combination of fresh flavors and creative pairings that are likely to be both delicious and satisfying. Enjoy trying them out!
From and for humans
Earlier this week Neighbor Marcia dropped this off at our place, and I’m going to share it with you:
