Week 8 Newsletter 2017

Hello Everyone,

We are in the cherry season wrap-up mode.  The mechanical harvesting was completed last Thursday and Wednesday was the last day of hand picking cherries for this year.  We have a few pounds of cherries in the cooler and will continue to pack and deliver cherries for the next few days.  All in all it seems like the harvest went well!

What to expect to find in your bin/ bucket this week:

Apricots                                                          
Zucchini
Cucumbers
Summer Crisp Lettuce
White Onions
Green Beans 
Green Cabbage                                                              
Peppers
Carrots

Small:

Apricots
White Onions
Carrots                                            
Green Cabbage
Summer Crisp Lettuce








Here a couple of recipes that include items you will find in this week's bins & buckets.

Summer Veggie Quinoa

from My Fitness Pal August 2017

Ingredients

1/3 cup (85 grams) white balsamic vinegar or white wine vinegar
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons molasses (or honey)
3 small (120 grams each) zucchini or yellow squash or mix of both, halved
1 medium (110 grams each) white onion, cut into thick chunks
1 medium (120 grams) red bell pepper, cut into thick chunks
2 medium (60 grams each) carrots, quartered
2 3/4 cups (660 grams) low-sodium vegetable broth (certified gluten-free if necessary)
1 1/2 cups (255 grams) uncooked quinoa (certified gluten-free if necessary)
2 tablespoons chopped fresh basil
Directions

Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl or zip top plastic bag. Add zucchini, onion, bell pepper and carrots; seal and toss to coat. Let marinate 15 to 30 minutes while quinoa cooks.

Bring 1 3/4 cups broth to a boil in a medium saucepan; stir in quinoa. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat; set aside.

Prepare a charcoal fire or preheat gas grill to medium-high heat. Drain vegetables, reserving marinade.

Grill vegetables in a grill basket or on greased grill grate for 5 to 7 minutes on each side or until tender. Cool slightly and chop vegetables into bite-size pieces.

Combine quinoa, grilled vegetables and reserved marinade in a large bowl. Serve room temperature or chilled.

Nutrition Information

Serves: 4 |  Serving Size: 1 1/2 cups 

Per serving: Calories: 361; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 559mg; Carbohydrate: 57g; Dietary Fiber: 7g; Sugar: 11g; Protein: 11g


Haricots Verts, Corn and Carrot Salad

 MELISSA CLARK  YIELD 6 to 8 servings  TIME 10 minutes

INGREDIENTS

½ teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
¼ cup minced fresh chives
 Black pepper, as needed
1 pound haricots verts, trimmed
2 ⅔ cups cooked fresh corn kernels (from about 4 corn cobs)
½ pound carrot, peeled and coarsely grated (2 cups)

PREPARATION

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.