CSA Newsletter-Box 3-July 4, 2012

by jennifer on July 6, 2012

Hello,

Jen is basking in the sun (hopefully) on the eastside of the mountains for a few days at a family reunion, so today’s newsletter will be written by me, Lauren, one of the crew.

The cookbooks are finally here. If you are a new member this year there should be a book with your name on it either with your box, or on the table by the bulletin board at your site. If we somehow forgot you, send us an email and we’ll leave one for you next week. If you want an additional copy for any reason, you can buy one for $6.00. Send the farm an email and they’ll leave one for you. Please mail in a check.

Speaking of cookbooks, many friends and relatives have been asking what kinds of dishes we are cooking up around the farm right now. As the weeks go by and more crops become available for harvest, it’s nice to be able to say we are eating more than just salads (deluxe as they are)—one of my favorite dishes that uses a variety of what’s available right now, is super healthy, and also will impress the guests or family alike, all while being REALLY EASY TO MAKE… is fresh spring rolls.

Simply cut up any vegetable you have around into matchstick pieces or long strips. In the past week alone, we have used peas, beets, carrots, lettuce, green onion, cilantro, turnips (yes! those Scarlet Queen turnips are delicious raw!) kohlrabi, and radishes… you get the idea. If you are lucky enough to have some mint or Rising River basil starts (shameless plug) in your garden, pick some leaves off and use those too! Alright. To the actual recipe.

Swish around the spring roll wrapper rice sheet in some warm water in a pan. As soon as it starts to feel soft, take it out and lay it on a plate. Lay your vegetable ingredients across the middle (don’t overstuff) and roll up like you would a burrito. Keep going until you have a whole plate or let everyone make their own!

Dip your fresh spring roll into the delicious peanut sauce recipe from the Rising River cookbook featured below. This sauce is so good that I often wish I had a bowl of it while out in the field picking peas or carrots to dip away.

Done! Delicious meal!

Enjoy your week and have fun with your food!

-Lauren

Peanut Sauce
We enjoy this with stir fried vegetables and rice noodles.
1/3 cup creamy peanut butter
2 T soy sauce
1 large clove garlic-finely minced
½ cup hot water
3 T apple cider vinegar
2 tsp sugar
1 tsp dried crushed red pepper
1 tsp red curry powder
1 T grated fresh ginger or 1 tsp dried ginger
1 cup coconut milk
Add all ingredients to a small sauce pan.
Mix thoroughly and gently heat until hot, but not simmering.

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: