Archive for June, 2010

Happy 4^th of July weekend! On the farm it has been extremely hot and extremely dry. Lettuce is bolting, as well as some of the broccoli we planned to give you over the next few weeks. Upcoming in the next few weeks: beets, radicchio, cherry tomatoes! The garlic will be ready to harvest in a week or two as well, and we’re planting our final winter squashes and cut flowers which will be harvested at the end of the season – can you believe it?

 Share items for June 30 & July 3:

 2 lbs zucchini (green, yellow or Sunburst squash, also known as pattypan)

3 lb Cucumbers

1 head lettuce

1 bu kale or Swiss Chard

1 bu Dill

1 head Broccoli

1 head Napa Cabbage

1 bu sweet salad turnips

Fruit share: 3 pints Long Island blueberries, possibly 1 pint cherries

Flower share: zinnias, snapdragons, amaranth, cosmos, sweet peas.

“This elegant yet simple salad is lovely as a compliment to a main course or on it’s own.”

 
 
 
Prep Time:
10 MinCook Time:
20 MinReady In:
30 Min
 
 
Recipe Yield 4 servings
 Ingredients
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Directions
1.Cook couscous according to package instructions. Put aside and allow to cool slightly.
2.Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
3.Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

What is the long, thin, green, curly thing in the box today at Mount Sinai? Thanks!