Week 4
Hi Folks!
Happy Summer! Today is the first official day of that wonderful, beautiful, fleeting season. I plan to enjoy every bit of it this year. Living in Central New York, I think I have developed a real appreciation for our summers. They are definitely short, but they are also incredibly nice. They aren't usually too hot, and with our deep green forests and hazy hay fields, sparkling lakes and quiet rivers make these months a special time in a special place. So I hope you have some fun summer plans and have many opportunities to enjoy our lovely area.
Things on the farm are doing pretty well. The rain we received last night was very welcome, especially because it wasn't accompanied by any hail. Nothing does as much damage to outdoor crops as hail. This is a gap of time when the spring stuff is starting to fade, but the summer crops haven't quite come on yet. But they're on their way!
In the meantime, here are some more beautiful greens for you:
Spicy Summer Salad Mix
(has some zesty greens mixed in to the lettuce)
Arugula Spinach Rhubarb (because it's strawberry time!)
Here are some more recipes you might like to try:
Here's a recipe from Wegmans personally recommended by one of members, .
And this salad, though it calls for some things that aren't in season here yet, is supposed to be incredible. Our CSA member said she would happily eat this all day.
3) Rhubarb Muffins - from Joanna Frittelli
1 1/4 cups brown sugar 1/2 cup oil 1 egg 2 teaspoons vanilla 1 cup buttermilk 1 1/2 cups diced rhubarb 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/8 teaspoon salt Topping: 1 teaspoon melted margarine or butter 1/3 cup sugar 1 teaspoon cinammon
Preheat oven to 400°F. Grease muffin tins.
Combine sugar, oil, egg, vanilla and buttermilk; beat well. Stir in rhubarb.
In a separate bowl, mix flour, baking soda and powder, and salt.
Mix dry ingredients in rhubarb mixture just until blended.
In a separate bowl, mix topping ingredients. Spoon batter into tins, sprinkle with topping and press lightly into the batter.
Bake 20-25 minutes until muffins are golden brown and a tester inserted in the center of a muffin comes out clean. Makes 20 muffins.
All the best,
Sarah VanNorstrand
for Lucky Moon Farm