Saturday's heat brought explosive growth to the fields, and we are beginning to harvest more from them. The last beds of flowers will be planted this week, along with the fall leeks. We seeded our fall brassicas yesterday. The greenhouse is starting to fill again after being emptier for a few weeks.
After the solstice, you can feel a shift as the rapid race towards long days declines again. For this place with its windier and colder spring, it feels that summer has finally arrived.
This week's pick list:
- Summer squash
- Fresh Garlic
- Basil, Cilantro, and Dill
- Ground peppers
- Revolution Bread is available.
Garlic Lime Lettuce Wraps, adapted from 101cookbooks.com
*These are vegetarian but you could add ground beef, or substitute ground beef for the rice.*
- 2 garlic cloves, peeled
- 1- inch segment of fresh ginger, peeled
- 1/2 cup almond, cashew, or coconut milk
- scant 1/4 teaspoon fine grain sea salt
- 1 1/2 cups / 6 ounces leftover rice
- 1 teaspoon soy sauce or shoyu
- 1 tablespoon freshly squeezed lime juice
- 1 small cucumber, deseeded, and cut into 1/4-inch dice
- 1 small carrot, peeled and grated
- a handful of sliced herbs, cilantro, basil, mint
- 10 - 12 whole lettuce leaves, romaine, little gems, etc.
Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.
To serve, spoon a generous amount of the rice mixture into a lettuce leaf.