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oh my loaffins!

July 16, 2010

Just a quick blog to get you guys all amped up about what’s new in your box this week… cherry loaffins from A Splendid Dessert! A cross between a loaf and a muffin, they’re pretty delicious. I warned Dawn (loaffin creator) that if I had to spend any time alone in the car with them while picking them up, it would be a disaster. But miraculously, I left you all a few. Dawn started her baking company after experimenting with gluten-free foods to satiate her family… and turns out she’s pretty good at it! Now A Splendid Dessert specializes in gluten-free baked goods for events, occasions, and she’s at the Tigard Farmer’s market. Dawn is one of our CSA members from last year, too!

This week, I wanted to introduce you newcomers to the Dirtbox to a very special green… or red. Amaranth! It was one of our favorites last year, and it’s just starting to grow well enough to start harvesting. Amaranth is usually grown for grain, or even for floral arrangements… but the greens are delicious, full of protein and just plain beautiful to look at. So, prepare these cooked, as you would chard, spinach, arugula or nettles… you can substitute it in recipes… or have them the way we like them best here… sautéed with a little olive oil and garlic and fresh herbs. Discard the tough middle stem, and just cook the leaves whole.

Little baby Zucchinis are just starting to get big enough to pick. I’ll take a look at them tomorrow morning and see if we shouldn’t wait one more week. * But baby zuchs like these are tender enough to eat raw in salads, or just as a snack. We put the first one of the season on a pizza the other day with some basil and goat cheese. Our friend Scout named our pizza “the yellow submarine” accordingly. I personally don’t feel that great about naming my food, but there you have it. Turns out it was delicious anyway.

** we ended up not picking them just yet… but I promise you, there will be no shortage of zucchini from here on out.

More potatoes, some berries (raspberries and Marion blackberries) from the DeLancellotti garden, kale, lettuces, edible flowers, snap peas and herbs and some baby carrots (they need to be thinned so the remaining carrots can get bigger!). Here’s a hint I learned from a chef-friend:  try chopping up a few of the carrot greens and adding them fresh to salads. The leaves add a heady, fresh, sweet taste that is unmistakably “carrot!”.

The first green beans are starting to grow… the little “fin de bagnol” type, but they’re still a week or so away from having enough to start divvying up. We’re watching them eagerly… soon, soon.

The flowers around here are so pretty! I’ve been trying to figure out how to share them with you so that they don’t wilt before you get them. So this week, you’ll find a communal bucket with bunches of flowers near your CSA boxes. I’ll leave some plastic cups for those of you who have to travel far. Take a bunch of flowers, take a plastic cup and put them in some water on your way home… and please let me know how they fare. The lavender bundles can be hung up, upside down, in a shaded place to dry and they’ll keep for a long time. The little bachelor buttons, too.

This may be the last week for spring crops, as we transition into more zucchinis and cucumbers and tomatoes, etc… so enjoy your greens and peas and baby carrots!

See you tomorrow!

One Comment leave one →
  1. Cat permalink
    July 22, 2010 3:08 pm

    So THAT’s what that red stuff is!
    And there’s no way I could deprive Mr. Poopie (Scot’s roommates bunny on the coast) of the carrot greens…he hopped all around:D So it’s not just people and kitty cats who you nourish, it’s bunnies too:D

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