Week 6

I read two good articles on certified organic products and vegetables recently. The first in the New York Times is fairly critical of the certified organic label.  The other in Mother Jones defends it.  I don't know how many of you make a point to buy products labeled organic but if you have never given a whole lot of thought to what the label means you will find the articles interesting.

New York Times article
Mother Jones article in response

Your box if filled with beautiful vegetables today although you might notice a little hail damage on your lettuce.  We have had some trouble growing nice lettuce this year.  It is not uncommon for us to have some downy mildew in our lettuce in the spring.  However, this year it was worse than usual.  Last Wednesday we officially ended the lettuce drought.  We started harvesting from a planting that looked beautiful.  The lettuces were big with no trace of mildew, had a great texture and good taste.  And then hail the size of marbles fell on us on Friday!  I am happy the damage wasn't worse.  It could have been devastating.

Zucchini 
Garlic
Green Cabbage
Head Lettuce
Carrots
Beets
Raspberries - maybe the last of the season
Snow Peas
Potatoes - Large Only
Choice of Herbs (Dill, Cilantro, Parsley or Basil) - Large Only

Cabbage Recipe

Curtido - El Salavadoran Cabbage Slaw

I heard a story about a food truck in Seattle that serves pupusas and it gave me some dinner inspiration the other day. With or with out the pupusas, the El Salvadoran "cole slaw" that is served with them is great.  Traditionally it is lightly fermented but I didn't have time for that.  Here is my quick version.  I used a bit more cumin and oregano than I wrote but Kelly thought the oregano was bit strong.

1/2 head green caggabe shredded
2 carrots grated
1 small onion or scallions finely chopped
1/2 cup apple cider or white vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon mexican oregano (regular oregano would be fine)
1/2 teaspoon cumin
1/2 teaspoon sugar

Mix everything in a large bowl.  If you don't have time to let it sit you can squeeze it a few times with your hands.  That will give it more of a traditional texture.  Taste and adjust seasoning to your preference.

Coming soon....

Cherry Tomatoes

Green Beans

Tropea Onions