Hi Everyone,
This week’s tips include again some ideas of what to do if you are getting more produce than
you feel to eat in a week or are receiving items that don’t suit your menu.
We recommend washing all produce just before use, always. Make cooking easy by chopping up
the veggies/herbs and putting them in containers in the refrigerator so they are ready to cook quickly
throughout the week. You can also put the chopped veggies/herbs in zip bags in the freezer – it
is recommended that you set them in a colander/strainer for an hour or two after chopping and
before freezing to remove excess water. Make a soup or stew and store to eat as leftovers
throughout the week and/or put some in the freezer for another week. Share veggies/herbs with
neighbors, family, and friends – this continues the joy and helps ensure the food doesn’t go to
waste.
• Mixed Braising Greens – These are tender young leaves and can be prepared quickly
with just a gentle saute. They can be cut into 1/2s or 1/4s for added plate appeal and a
change in texture. Saute for about 2-4 minutes with a little olive or coconut oil, lightly
season with a touch of salt (or leave the salt out) and enjoy the full flavor of the greens.
• Fresh Peppermint – This is true peppermint, not a culinary mint. It is best made into a tea
and may have too strong of a peppermint flavor to include in other recipes. Boil a quart
of water, wash the peppermint, and place in a teapot or vessel of choice, pour the boiling
water over the top, and cover for 10-20 minutes. You can use 1⁄4 of the bunch and make a
single cup of tea with this method also. Serve with a teaspoon of honey, relax and enjoy.
• Broccoli – so fresh and good you may want to eat it raw with your dip of choice, or cook
in your favorite recipe.
• Sugar Snap Peas – also super yummy eaten as a snack raw. You can chop them and
include them in a salad for a change of pace. Or stir fry with the broccoli or braising greens.
• Popping Corn – what, locally grown Popcorn on the cob? Youbetchya! Just remove the
kernels by hand and when they are all removed heat up a bit of oil in a big pot with a lid
and add the kernels, pop until they are ready. If you aren’t versed in the home popping of
corn, it is a good idea to search for some tips online.
• Asparagus – The season is almost over for the year. After Michigan asparagus season
ends, do you know how many thousands of miles asparagus travels to get to us?… Try a
little lemon with it perhaps, or even tamari/shoyu (soy sauce). Very nice on the grill or
in the oven on a baking pan or casserole dish.
Warm Regards,
Adam and the Country Valley Farm Team
