We had a great week with a nice heavy rain and a couple of cooler days. It made things go a little easier. Barb noticed some paw prints in the mud yesterday and we determined that they were from a racoon! Now I know what is knocking my pepper plants over. Guess I will have to keep an eye out for damaged veggies, but so far have not seen any.
The garden was blessed with a visit from Lindsey Jamesn today, who is one of our CSA shareholders. She worked for several hours in the strawberry patch and basil beds. She was great help and brought some new energy to the plants. Thank you Lindsey! You can come back any time. It was so great having some extra help.
We also spread manure, grass clippings and alfalfa pellets and tilled them into some of the already harvested beds to ready them for the replanting of some fall crops. Hopefully more carrots, radish, broccoli, lettuce, spinach and greens will be planted this next week.
The cucumbers are really starting to produce so you will have some in this weeks share along with beautiful bush green beans, the last of the sugar snap peas and oakleaf lettuce, yellow summer squash, patty pan squash, a few small bulb scallions, and, of course some fresh herbs. I am including a great recipe below that you can use some of this week’s produce to make.
Fresh Herb & Beef Salad with Southeast Asian Flavors
Having a delicious and interesting salad is not hard with this recipe that combines many great tastes and Southeast Asian flavors
Did you know that grass fed beef can be just as low in saturated fat and as good for you as chicken? Choose cuts that have the word loin or round in the name and you have a high-protein meal that is just as healthy as chicken.
- 1 lean boneless beef top round steak (12 ounces), well-trimmed
- 1/2 teaspoon crushed red-pepper flakes
- 3 tablespoons lime juice
- 5 teaspoons fish sauce
- 2 tablespoons olive or canola oil
- 1 tablespoon sugar
- 1 clove garlic, crushed through a press
- 6 cups shredded mixed red and green leaf lettuce, romaine
- 1 cup sliced cucumber
- 1/2 cup thinly sliced sweet white onion
- 1/2 cup thinly sliced radishes
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh mint
1. Preheat the broiler. Line a broiler pan with foil. Coat the broiler-pan rack with cooking spray. Rub the steak on both sides with 1/4 teaspoon of the red-pepper flakes.
2. Broil the steak 4″ to 6″ from the heat source, turning once, for 12 to 15 minutes, depending on thickness, or until an instant read thermometer inserted in the center registers 145°F for medium-rare. Transfer to a plate.
3. In a large salad bowl, mix the lime juice, fish sauce, oil, sugar, garlic, and the remaining 1/4 teaspoon red-pepper flakes with a fork. Spoon 1 tablespoon of the dressing over the steak on the plate and let the steak stand for 10 minutes.
4. Add the lettuce or greens, cucumber, onion, radishes, cilantro, and mint to the remaining dressing and toss to mix well. Divide among the 4 plates.
5. Cut the steak into thin slices on an angle and arrange on top of the salads. Spoon the steak juices over the top.
See you on Thursday afternoon….4-6 PM.