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Cilantro-Mint Chimichurri

Chimichurri is a great, easy sauce to add bright and complex flavors to many meals, meat or chicken, fish or grilled vegetables. If your Fourth of July feast needs a little extra flavor, consider this sauce, using this week's cilantro and any mint and scallions you might have left over from last week's share. You could probably also thin it out a little with extra lemon juice and olive oil to use it as a salad dressing (use up this week's lettuce too!)

Ingredients:

2 cloves garlic

1/2 c packed fresh cilantro

1/2 c packed fresh mint

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Join us for Fireworks!

MUSIC, FIREWORKS
& COMMUNITY
Astoria Park Great Lawn
7:30 - 9pm
Come and enjoy Astoria's Independence Celebration with live music from
West Point Band, a spectacular fireworks show and fellowship with your
fellow CSA and Astoria community. Arrive early with your blankets and
picnic dinner and enjoy a spectacular show you won't want to miss!
LOOK FOR SIGN "HELLGATE CSA"
30 JUNE

Strawberry Chia Muffins

Are you drowning in strawberries yet? Or, better question, do you really mind? If you're looking for something to do with some of those strawberries aside from just eating them, here's a nice and filling muffin recipe to start your day off with their sweet and sunny flavor.

Strawberry Chia Muffins

Ingredients:

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

¾ to 1 scant cup of sugar (depends on your strawberry ripeness)

1 teaspoon vanilla

⅓ cup coconut oil, melted and cooled

1½ cups diced strawberries

Mustard Greens Chips

This is a great recipe for anyone who doesn't want to sautee another vegetable, who wants to set a vegetable to cook and walk away from it for a little while, or if you're trying to kick a potato chip habit. Add any favorite combination of extra spices for more complex flavors.

Ingredients:

1 bunch Mustard Greens
Olive oil
Salt and pepper

 

Directions:

Preheat oven to 250 F degrees.

Thoroughly rinse mustard greens and then dry (in a salad spinner if you have it).  Cut the leaves off their center ribs.

Notes from Green Thumb Farm 6/11/15

Summer is almost here and our crops are growing well.  Strawberries are here but only for a couple more weeks, so enjoy them while they’re here.  Peas have begun—sugar snaps, followed by snow peas and then shelling peas.  We’ve been picking spring onions and scallions and will have them for several more weeks.  Swiss chard and beets will be the next to arrive.  Lettuces are doing well and we now have many varieties that we are picking.  Herbs of all sorts are still coming in as well—oregano, chives, savory, dill, cilantro, mint, curly cress, lavender flowers and maybe some others.

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Rhubarb Barbecue Sauce

I know what so many of you were thinking when you saw this week's share: strawberry-rhubarb pie! But for those of you who didn't (maybe some of you, like me, are the only ones in the house who would eat it and don't want to be responsible for finishing an entire pie), I propose something else. Summerworthy, ready for your first —or second, or fifth—barbecue of the season, try some roasted rhubarb barbecue sauce to add new flavors to your warm-weather cookouts (or ins!).

Rhubarb Barbecue Sauce

Makes 2 cups

Ingredients:

4 c coarsely chopped rhubarb

Kale and Leek Frittata

Sneak vegetables into your breakfast and use up some kale and leeks in this week's recipe. A great dish for breakfast or brunch, I sometimes divide this recipe into muffin tins instead (cooking the vegetables and then adding them into a mixing bowl with the egg mixture instead of adding eggs to the pan) and baking them for 25 minutes. It makes enough for a work-week worth of breakfasts, warmed on a roll.

Kale Frittata

Ingredients

10 eggs

1/3 c. milk

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/2 tsp. dried thyme

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