July 11, 2016 Ready to Blanch?
There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. – Mirabel Osler |
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Dear Friends,
Thank heavens we’ve had normal San Diego weather so far this summer. Cool temperatures and a nice ocean breeze makes for happy harvesting.
As you’ve noticed, summer tomatoes and squashes are maturing like mad and let’s be honest, sometimes we just get tired of trying to be creative with squash especially. But no need to despair, blanching just about anything (green beans, tomatoes, kale, squash, et al) is so easy to blanch and then freeze and you’ll be glad to find the treasures tucked away in your freezer when the season is over.
Another item this week you may not be familiar with is the bunch of greens with little spoon shaped leaves on it. It’s called purslane and is an excellent source of omega -3 fatty acids, rare in plants:
The celery this week is very good and I’ll be making a Yukon gold potato salad with good hard boiled farm eggs, home made mayonnaise, green onions and maybe some florets of broccoli. Yum.
Call or email me if you need cooking tips. Happy to oblige.
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DELIVERY ITEMS FOR THE WEEK OF JULY 11TH, 2016
*Please note that some substitutions may apply from time to time
Shop our Green Store for other healthy products.
For every new member you refer, you’ll both receive a $10 Green store credit.
Thank you so much to all of our loyal supporters. We sincerely hope we have helped your health and well-being with our food and brightened your day with our flowers.
Enjoy in good health,
Stephenie
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