Hi Everyone,
This week’s tips include a few standard preparation tips. A recipe using items from this week’s
share is below.
We recommend washing all produce just before use, always.
• Peppermint – the big bag is enough to brew one gallon of tea. You can certainly dry
some or freeze it and brew in small batches later. To brew the tea – just wash the
peppermint and place in a tea pot or vessel of choice, pour boiling water over it, cover
and let steep for 5-10 minutes. You can also let it steep over night, then add sweetener of
choice and put in the refrigerator to drink over ice – refreshing to say the least.
• Garlic bulbs – perfect for roasting and eating with your favorite cracker or bread. These
are fresh so they can be stored for quite some time also. Included in this week’s recipe.
• Purple/Red Curly Kale – great raw or cooked, an easy veggie to add to a summer soup
• Lacinato Kale – mix with the purple kale to add extra color and texture to your dish
• Fennel – excellent cooked or raw. Great on the grill. Pairs well with most any veggie or
meat. Shaved/grated is a fun way to add it to salads.
• Green Beans – tender and buttery, we love green beans steamed as simple side dish or
mixed with most any other veggie
• Cucumbers – we’ve been making simple cucumber salads this week and celebrating the
freshness. Included in this week’s recipe
• Sunflower Sprouts – also included in this week’s recipe
Country Valley Farm Cucumber and Garlic Salad Recipe
• 2 Tablespoons minced garlic
• 1 cup chopped fennel
• 2 cups chopped cucumbers (slice the cucumbers into 4 length wise wedges and then
chop those into 1⁄4 pieces)
• 1 package microgreens
• 1 ounce lemon juice or vinegar of choice (umeboshi plum vinegar is great with this)
• 2 ounces olive oil
• Mix all of the ingredients together, cover, put in the refrigerator and let sit for 30
minutes and serve. Sliced avocado also pairs well with this.