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How to Eat Your BOX! (Week of 7/8/18)

plums

Plums

Great in fruit salads, atop green salads (think Balsamic vinegar, goat cheese, walnuts, red onions) because they’re firm enough to hold up with a little tossing. Try them atop plain Greek or coconut yogurt with a drizzle of honey for breakfast. Plums are particularly delicious in fruit galettes as baking them brings out their sweet-tart flavor. If too firm to use, place in a closed paper bag at room temperature for one to two days. Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days.

Sugar Snap Peas

The sweetness of these crunchy veggie lies in their shell. Unlike shelling peas, sugar snap peas are best enjoyed fresh, shell and all. Simply “snap” off the stem bit, and you’re good to go. Great just on their own, they also go well on top of salad, in with pasta, sautéed (lightly) with any Asian-inspired dish or casseroles. Use within 5 days for best flavor and freshness.

 

Featured Recipe: Summer Veggie Quinoa Bowls

This Healthy Veggie Quinoa Bowl has freshly-sautéed corn, peas and broccoli mixed with cooked quinoa over a bed of lettuce and a side of avocado! It is vegan and gluten free and perfect for a light healthy lunch. Two choices of dressings. Can be made ahead and eaten cold.

Ingredients:

2 cups uncooked quinoa

2 ears fresh sweet corn (kernels removed—stand cleaned ears on end on a cutting board and slice from the top down, beginning at the base of the ears towards cutting board with paring knife. Continue to cut off the all corn kernels)

0.5 lb. fresh sugar snap peas (rinsed)

2 cups of broccoli (rinsed, roughly chopped)

1-2 green onions, entire part, diced

DRESSING(s):

Version one:

3 tbsp olive oil

½ a squeezed lemon

½ a squeezed lime

1 tsp sea salt

1 tsp pepper

2 tsp onion powder

Version Two, Asian-inspired:

2 tsp olive oil

Low sodium tamari sauce to taste (or soy sauce)

½ a squeezed lemon over the top

Instructions:

Cook quinoa according to directions on your package. Once done cooking, use a strainer and rinse the rice.

Chop your broccoli, remove corn kernels from cob (or use frozen), halve peas, and dice onion then place in a sauté pan on medium heat (wait until the quinoa only has 15 minutes left before starting this step as you don’t want to overcook your veggies).

Once quinoa is done add it to the sauté pan with the veggies, stir together and add your sauce/seasoning of choice. Remove from heat.

Serve with a side of lettuce and avocado or radish slices for extra fiber and to make your meal more filling, healthfully. Serves 4-6 depending on if you serve as a side or main meal.

Recipe adapted from tworaspberries.com

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Sweet corn needs more fertilizer next year

 

I just finished planting the cover crop for this winter in time for last week’s “heavy mist,” so we should see germination very shortly. Most of our plantings from June and July are coming to fruition and we should be able to harvest those in the next few weeks, except for corn. Ugh! Corn has been a bummer all season. It really needed a lot more summer than what we got this year.  The joke around here is that I have corn for the end of October, Thanksgiving and Christmas.  In a normal year we would have sweet corn by now, with the second planting close behind and the third planting for mid-October. This year hasn’t worked out as well. We got it in early enough, but it just didn’t get going. I am not giving up on it, but if that acre is going to pay for itself we are going to have to have the most incredible Indian summer ever.
 
If I could have gotten water on my last planting of corn, it might have done the best because of the hot weather that blessed us soon after planting it.  Of course, the third planting is always a gamble.  In hindsight, corn needs a lot more fertilizer than other vegetables, and based upon what I see, it needed a few more nutrients and heat units this season. Oh well, that is farming—not every crop pays the bills. We will have corn and it will be sweet, but a smaller harvest than planted and planned for. 
 
With that said, I participated in a WSU research trial using Cedargrove Compost this season. Here is what I have noticed. In the cover crop trial there was a noticeable difference in the compost areas to non-compost added areas. The potatoes were markedly larger plants and the corn plants are greener and taller where the compost was applied. 
 
Compost definitely works and I would encourage everyone to use it around your flower beds and vegetable gardens. We apply compost in the spring before planting and right now. Appling compost now will mimic nature because fall is the time that nature sheds its summer growth and the microbial and other ground critters make those nutrients available for next spring. In the fall we apply compost more like a mulch and in the spring we apply it more thinly and work it in. So after you clean those flower beds, muster the extra energy to mulch with compost. Your spring growth will be better and your soil happier!