Lemon Mint Sun Tea

June 7th, 2011

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    • 1

      Wash the mint leaves and lemon. Thinly slice the lemon, leaving the peel on. Place in a 2 quart pitcher with a cover. A clear plastic or glass pitcher is best for brewing sun tea.

    • 2

      Fill the pitcher with cold water and put the tea bags in it. Cover the pitcher, and place in direct sunlight for a minimum of three hours.

    • 3

      Once the tea has brewed, remove the tea bags and discard. Refrigerate the brewed tea overnight. The next day, remove the lemon slices and mint leaves. You may need to pour through a strainer to do this.

    • 4

      Sweeten the tea, if desired. Serve over ice with a fresh lemon wedge and mint sprig for garnish.

    • 5

      To make a steeped tea, boil water and pour over the lemon and mint leaves. Place the tea bags in the water. Allow to steep for at least five minutes, or until the tea reaches the desired strength. Remove the tea bags, lemon slices and mint. Cover and refrigerate overnight before serving.

    • ehow.com

Mint Mojito’s

June 7th, 2011

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ingredients

  • 6 fresh mint leaves
  • 1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
  • 1 teaspoon lime juice
  • 2 teaspoons superfine sugar
  • Ice
  • Club soda

directions

Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

recipe source

BHG.com

*can also use 7up or sprite instead of club soda

What’s in the Box June 8th

June 7th, 2011

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Asparagus

Green Garlic

Rhubarb

Salad Mix

Green and Red Head Lettuce

Radishes- remove leaves and store in plastic baggie

Swiss Chard

Kale

Wild Mint- sun tea or mojito’s anyone?

*If anything looks wilted soak it in a bowl of very cold water before refrigerating.

*Remember to wash your veggies before eating.

Meet your farmer, this week at Bloom Bake Shop!

June 7th, 2011

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We’ve decided to try something new this year.  Rufus will be attending each of the pick up sites at least once over the summer.  This week he will be at Bloom Bake Shop in Middleton!  He will be there during the CSA pick up time from 3-6pm cooking up some samples right out of the box.  This is your chance to ask questions and shake hands with the hard working farmer who made this all happen!

Swiss Chard Pesto

June 1st, 2011

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Ingredients
Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.

  • 1 knob butter
  • 2 tbsp of olive oil
  • 2 cloves of garlic (or use some of your fresh garlic)
  • Bunch o Swiss chard – any variety
  • Handful pine nuts or walnuts
  • 1/2 to 1 cup fresh Parmesan cheese, grated
  • Handful of fresh cilantro leaves

Method
  1. Wash the chard thoroughly and shake to dry.
  2. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes.
  3. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
  4. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
  5. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
  6. Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
  7. Puree the mixture until it looks like pesto.                                                vegbox-recipes.co.uk

What’s in the Box June 1st

June 1st, 2011

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IMG_6889

1 Bunch Watercress – high in multivitamins

1 Bunch Green Garlic- as you would scallions or mild garlic

1 Bunch Swiss Chard

1 Bunch Kale

Asparagus

Rhubarb

Salad Mix

Sunchoke sample- Peel, slice and add to salad.  It has a sweet, dry, crisp flavor.  Our sunchoke patch is growing we’ll have more next year.

You might get an extra bunch of this or that we had some extras and tossed them in random boxes!