Love is the only sane and satisfactory answer to the problem of human existence. ~Erich Fromm
I have been lucky to have good help over the years (10 years of CSA!!) Three stand out; well, four counting Curtis – but he never really signed up, and is not hired help.
It seems I get along with and work well with….women who are older than me, but are tougher and work harder than me!! First in line is my mother-in-law. I told her years ago, when you quit, I quit!! Well, this year has been dreadfully hard without her. She is 80 and could still outwork me.
Second was Bertha – who quit 2 years ago only because she felt like her body was suffering from the years of physical work. We both cried when she left.
And last, is Twyla – who took Bertha’s place. She is an old friend, and if anyone could fill Bertha’s shoes, it was Twyla. Curtis and I have nicknamed her the overachiever.
Well, Twyla got married today, so this blog is a tribute to her and wishing her well. Of course, she will be on her honeymoon this week, so I will be doing double duty. And she will be leaving at the end of this season as she is moving to Cleveland.
What’s in the bucket this week: broccoli, green cabbage, kohlrabi, beets, summer squash, cucumbers, lettuce.
I know everyone is tired of lettuce – but it is such a delicious treat in the hot weather to have a cool salad – and this is probably the last week. It doesn’t grow in hot weather.
There are three things that pretty much all veggies can go in – salad, pizza and an omelet.
I had an omelet today with broccoli, onions and summer squash. The Farmer’s Daughter had a quiche listed with Napa cabbage – so the sky is the limit.
A recipe this week, from the NY times:
3 ½ cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound)
Salt to taste
½ cup cooked quinoa
2 tablespoons chopped fresh dill
½ teaspoons nigella seeds (optional)
3 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
2 tablespoons grapeseed or canola oil
¼ cup plain low-fat yogurt
Freshly ground pepper
½ cup low-fat cottage cheese (optional)
Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.
In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.
Advance preparation: This will keep for 4 days in the refrigerator.
Happy Eating – stay cool- and thanks for buying local food from our farm.