Organics to You – July 5, 2010

by Sherri Koehler on July 5, 2010

I think we’re nearing the time when we will have to cut down to every other week or go into hibernation as we’re starting to get more from the garden and the Farmers Market.

That said, here’s today’s box full of goodies:

  • a head of green leaf lettuce
  • kale
  • basil
  • yellow onion
  • 4 zucchini
  • a head of green cabbage
  • 2 ears corn
  • snow peas
  • a cucumber
  • blueberries
  • a cantalope
  • 5 apricots
  • cherries
  • 3 nectarines

In the fridge:

  • carrot sticks
  • carrots
  • green onions
  • peas
  • lettuce
  • 1 avocado (might be beyond saving)
  • 2 cucumbers
  • some garlic
  • a shallot
  • some onions
  • chard
  • celery
  • green cabbage
  • 4 apples
  • broccoli
  • head of cauliflower
  • red beets
  • radishes
  • 3 grapefruit
  • 1 mango
  • a lemon
  • several small limes
  • 1 peach
  • a watermelon
  • 4 plums
  • 2 pluots
  • 2 apricots
  • 2 small daikon
  • several bananas
  • pounds of strawberries
  • medium sized jicama
  • 1 tomato
  • 4 Walla Walla onions
  • ginger
  • cherries
  • pounds of blueberries
  • pounds raspberries
  • basil
The Compost Pail of Shame (what we didn’t use and had to compost):
  • jicama
  • kale
  • spinach
  • lettuce
  • some apricots
  • some Russet potatoes

Came up with a great cilantro lime salad dressing last week, will be recreating and posting a recipe. Fourth of July provided the opportunity to make two big potato salads as well as a raw kale & garbanzo salad. This helped use up all of the red potatoes in the house. Although I tried having a few Russets, we just didn’t get to them in time. I did make a pesto type dressing for the kale salad that used the garlic spears, mint and some basil as well as raw cashews and balsamic vinegar – very tasty!

This week – Several slaws with all that cabbage and perhaps a sweet & sour dish as well. The cabbage pairs so well with all the snow peas! Another pesto, this time with all the basil, perhaps to be served over zucchini pasta with grilled tempeh. I’m thinking I’m going to make a soup with the chard, perhaps a white bean soup. The kale will either go into another raw salad or appear steamed alongside the zucchini pasta & pesto.

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