I hope you had a great time this past week celebrating the Fourth of July. Summer is in the air and the perfect time of year to create memories with your family and friends. We continue to gear up for cherry season which will start this week on our farm. It has been particularly wet this summer and the sprayers have been nonstop spraying the fruit trees to prevent diseases. The wet condition are an invitation for molds which effect both the fruit and foliage on our fruit trees. Lucky for all the salad lovers, the greens have loved all the moisture and the slow warm up this year.
What to expect to find in your bin:
Strawberries
Bok choy
Mixed Greens
Green Lettuce
Radishes
Sugar snap peas
Snow peas/ Broccoli
Mint
Small Share
Strawberries
Bok choy
White turnips
Green lettuce
Here are a couple of recipes to try this week.
Buttered Green Sugar Snap Peas
PIERRE FRANEYYIELD 4 servings
TIME 15 minutes
INGREDIENTS
1 pound sugar snap peas
Salt and freshly ground pepper to taste
2 tablespoons butter
1 tablespoon shredded fresh mint
PREPARATION
Pluck off and discard the string from each pea pod.
Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.
Strawberries With Swedish Cream
MARK BITTMANYIELD 4 to 6 servings
TIME 10 minutes
INGREDIENTS
1 cup heavy cream
½ cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary
PREPARATION
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.
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