– Sights around the farm: tractors, sprawling fields, and farm house hydrangeas.
New in the box this week we have tomatoes and basil; the perfect pair. Now we really know it’s summer! Janaki has taken a well earned vacation with his family this week. The farm crew is happy to hold down the fort here in Wrenshall. We’re still planting fall brassicas, weeding young plants, and looking forward to the coming preserving shares.
In your share this week:
Basil – Broccoli – Carrots with Tops – Cucumber – Kale – Lettuce – Green Onion – Snap Peas – Tomato – Zucchini
Guess what vegetable these baby plants will grow up into!
Scroll to the bottom for the answer.
Quinoa Vegetable Salad with Tahini Dressing
- 4 cups chopped kale
- 1 ½ cup chopped cucumber
- 1 ½ cup snap peas trimmed
- 1 cup chopped tomatoes
- 1/3 cup quinoa (or 1 cup cooked quinoa. Raw quinoa will give you 3x as much cooked quinoa)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon warm water
- 1 teaspoon agave nectar (can substitute with honey)
- Salt and pepper to taste
- Cook Quinoa – If you are starting with cooked quinoa, skip to step 3! Rinse raw quinoa for 30 seconds in a fine mesh colander. Drain well.
- Combine the rinsed quinoa and 2/3 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Season with a pinch of salt. Allow to cool completely.
- Make the Dressing – In a small glass bowl, whisk together the lemon juice, tahini, water and agave nectar. If the tahini is difficult to whisk, microwave the mixture on HIGH for about 10 seconds. Salt and pepper to taste.
- Assemble the Salad – Place the kale in a colander and run warm water over it while massaging the leaves until the kale softens.
- In a large bowl, combine the kale, cucumber, snap peas, tomatoes and quinoa. Toss with the dressing. Serve.
Based of a recipes from Cookin’ Canuck and Cookie + Kate
Views of a greenhouse:
This is a young celery plant. Celery is related to parsnips, carrot and parsley. Celery is grown for the stalks and leaves, and ground celery seed is used as a spice.
For the farm crew,