By Sarah
We interplanted our tomato beds with tangerine marigolds this year and they are bringing us all such joy. They smell sweet and earthy, there are butterflies and pollinators all over them, and the bright color lifts your spirit. In addition, we are excited because the tomato plants also look good!
We also interplanted the broccoli and kale with both alyssum and cilantro this year, versus just alyssum as last year. The cilantro grows quite tall and provides shade for the brassicas, which they like. However, it does make the field look a little wild and is harder to harvest through the jungle of plants.
The deer have been devouring the strawberries so we are working on putting up a fence this week. We hope to have them again soon!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Elyse Yellow Onions
Alto Leeks
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Mideast Peace and Silver Slicer Cucumbers
Farao and Caraflex Green Cabbage
Jade Green Beans
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Green Bean and Tofu Salad With Peanut Dressing, from nytimes.com
¼ cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon sugar or maple syrup
¼ teaspoon ground chile, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes
Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar or maple syrup, and chiles in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more chile. Serve immediately or refrigerate in an airtight container for up to 2 days.