Week 13

Hello –

Cool, rainy start to week 13 that is reminding me that the summer is starting to wane. Of course, we often have a really nice September and the first half of October here in CNY, so it's not like the good times are over yet... but still, it makes me think...

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This week you're getting a nice variety:

Green Cabbage

Broccoli or Cauliflower

Summer Squash

Red Cipolinni Onions

Bag of assorted Tomatoes (to find out what kinds they are, see my last post)

Cherry Tomatoes

Dill

Salad mix (lettuce, asian greens, beet greens and baby swiss chard)

Arugula

I have just been given a whole bunch of recipes, so I'll be posting them soon.

For now, here's one that has been tested and found to be very tasty:

1) Broccoli–Cashew Salad

from Prevention

Ingredients

4 servings 3 Tbsp mayonnaise 1 Tbsp red or white wine vinegar ⅛ tsp salt 2 cups broccoli florets, cut into small, uniform pieces ½ cup roasted, unsalted cashews ¼ cup slivered red onion ½ tsp red-pepper flakes

Preparation

1. Combine mayonnaise, vinegar and salt in a large serving bowl.

2. Whisk until smooth.

3. Add the broccoli, cashews, onion and red-pepper flakes.

4. Toss to coat.

5. Refrigerate until ready to serve.

All the best,

Sarah VanNorstrand

for Lucky Moon Farm