Week 8 Newsletter 2016

Hello Everyone,

Nectarines

We are at the tale end of cherry season. It has been a drawn out process due the abundance of fruit and the need to be on a quota. The mechanical harvesting is very close to the end and we are continuing to sell fresh black sweet cherries. We still have quite a few pounds of cherries stored away in our cooler and will pack and deliver cherries for at least another week. All in all it seems like the harvest has gone well!

What to expect to find in your bin this week:

Nectarines
Zucchini
Cucumbers
Lettuce
Onions
Wax, Green or Roma Beans                                                               

Roma Beans 

Peppers
Savory

Small:

Nectarines
Cucumbers
Zucchini
Broccoli
Basil

Green Beans and Savory

Recipe from Kate Lawson

Wax Beans and Green Beans

1 pound green beans, washed and trimmed

1 teaspoon salt

1 tablespoon fresh summer savory

1 tablespoon butter

Add beans to a pot with the salt. Add the summer savory and water to cover the beans. When the beans are tender, drain and toss with butter. Makes 4 servings.

Cucumber and Israeli Couscous Salad

MARTHA ROSE SHULMAN  YIELD 6 to 8 servings  TIME About 30 minutes

INGREDIENTS

¼ cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped
¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
 Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

PREPARATION

Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.