Thursday, July 7, 2011

Week 9: Blueberries and Sugar Snap Peas

(photo by Shannon Gilbert)

This week's box has some original salad, light green cabbage, and blueberries! There's also basil and . . . . . . sugar snap peas! From Yonder Farm. The fruit shares have strawberries and some cherries, a pint of blueberries and a ½ pint of raspberries. Dave, of Bunny Laine, says the berries all came on later and quickly but seem to be finishing quickly, too. So, if anyone wants blueberries or raspberries, look them up in the ag guide (the new 2011 printing is enclosed) or call me and I can deliver the flats with your CSA box. Next week, Lapin cherries from Tonasket, approximately $65./box (20 lbs.) They keep well in a fridge for about 3 weeks. You're welcome to just order an extra 5, 10, or 15 lbs quantity.
If any of you miss your Chinese Cabbage, give me a call. I can put that in your box next week, too. We love Kim Chi!!!

Blueberries and Sugar Snap Peas! Must be summer! (photo by Shannon Gilbert)
It's 7pm on Independence Day. We just got back from the Methow Arts Festival at the Twisp Park. Good times for children and big folks alike. We made head bands adorned with snails and dragonflies, sparkles and ribbons. We made wooden boats from a wonderfully thought out kit, the yellow cedar hull smells so good when soaked with water, and copper wire bubble wands with shiny beads. It's good to get away from the farm jobsite and do somethin' for the kiddos.
Just checked on the garlic patch. Decided to water overnight. The garlics seem to want to mature some more, get more shoulder to them. The first ones will be harvested in the next week or two. There's folks all over the county right now, checking on their garlic patches. Good luck to us all. . . we need to create some drying/curing space. Gotta stay on the ball, yah, yah.

~~~Recipes found at

yield: Makes 12 servings///active time: 45 min ///total time: 2 3/4 hr
Ingredients2 1/2 pounds green cabbage (your cabbages are 1.5-2 lbs), quartered, cored, and thinly sliced (14 cups)
3/4 pound sugar snap peas, trimmed and thinly sliced diagonally (4 cups)
3/4 cup well-shaken buttermilk
1/2 cup sour cream
1/4 cup chopped fresh dill (hope to put dill in your box next week, with a red cabbage)
2 garlic cloves, minced (or scapes)
1 3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white distilled vinegar

Preparation: Toss together cabbage and peas in a large bowl. Whisk together remaining ingredients and pour over slaw, stirring to combine well. Add salt to taste, then chill, covered, at least 2 hours.
Cooks' note: Slaw can be chilled, covered, up to 1 day.

Creamy Basil Dressing
Gourmet | September 2002 ///yield: Makes about 1/2 cup

1 cup loosely packed fresh basil
1 1/2 tablespoons chopped shallot (or onion); 2 tablespoons balsamic vinegar; 3/4 teaspoon salt
1/4 teaspoon black pepper; 2 tablespoons mayonnaise; 6 tablespoons extra-virgin olive oil;

Preparation: Blend all ingredients in a blender until smooth.


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