We’re really starting to bring in the bounty of summer, and we’re pleased with the diversity of produce we’re able to include this week, and in the weeks ahead. We included pink, very sweet tomatoes (the variety is Tomimaru Muchoo), and some large green bell peppers. We were finally able to pick a good amount of snap peas, and with these July days peaking in the mid-80s, we’re just hoping the plants hold on for another week or two so the developing peas are able to reach maturity. Our crew is still spending about 2/3 of their week seeding and transplanting. We’ve never had so many plants in the ground at this point in the year, and we’ve also (mostly) stayed on top of weeding, so very few crops have been overtaken by weeds. The days are also very long and hot, so we work hard to keep spirits up so we can bring you our bounty of vegetables. Thank you for supporting our farm!
Heat the 3 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add the 1 lb boneless, skinless chicken breasts, cut into thin strips and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Add all the bell peppers thinly sliced and all the onion thinly sliced to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the 1 teaspoon chili powder, 1 teaspoon ground cumin, salt, and pepper. Cook for 1 minute more
Serve the chicken and vegetables in warm tortillas with your favorite toppings.
Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 2 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool. Finely chop 3/4 cup parsley, Dice all of tomatoes, 1 cucumber, 1 large red onions, and mince 1 clove garlic.
In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bowl.
Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint.
kale and Apple salad with Honey Lemon Dressing
To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.
Chop apples into bit sized pieces, add to a bed of kale that has been chopped and massaged. Pour dressing and serve
french potato salad
Place 2 pounds potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add 1 garlic clove; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in 1/4 cup chopped chives and 1 teaspoon chopped mint. Serve warm or at room temperature.
buttery sauteed peas
Heat 2 teaspoons unsalted butter in a large pan over medium-high heat. When butter has melted, add all the snap peas, tossing them around in the pan to coat in the oil/butter mixture. Season with salt, pepper and cayenne (if using) and sauté for until the snap peas are crisp-tender, about 4-5 minutes
Transfer to a serving bowl; season with extra coarse salt and pepper to serve.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|chicken fajitas||tabouli||kale and Apple salad with Honey Lemon Dressing||french potato salad||buttery sauteed peas|
|olive oil||3 Tbsp||1/3 cup||2 Tbsp||1/4 cup|
|chicken breasts||1 lb|
|chili powder||1 tsp|
|ground cumin||1 tsp|
|garlic||1 clove||1 clove|
|white wine vinegar||2 Tbsp|
|Dijon mustard||2 Tbsp|