June 21st Delivery

*Please Note*:
Please return your CSA box and plastic bags each week.  We would like to reuse them to lower our costs and impact on the environment.  Thank you!
Also, Please return the canning jars if you do not plan to reuse them.  Thanks!

I plan to deliver between 4:30 and 5:00 on Tuesday, so I can beat the 5 o'clock rush.  Please let me know if this will not work for you.

You'll find the following in your basket this week:
Leaf Lettuce
Spinach - see pg 142-143 in From Asparagus to Zucchini
Radishes - see pg 128-131
Onions - see pg 106-107
*Rhubarb - see pg 132-133
*Oregano - see pg 108-109
Apricot Butter
*If you do not want the rhubarb or oregano, please e-mail us at logreenacres@westriv.com.

How we eat it:
We have been enjoying the lettuce and spinach in mixed salads.  We like to eat the radishes dipped in our favorite dressing (ranch and western).  I like to use the small onions in macaroni salads or added to any cooked dish.  I suggest drying the oregano and saving it for when the tomatoes ripen (late August-early September).  The apricot butter tastes great on toast, peanut butter sandwiches, pancakes, waffles, french toast, and ice cream.  I also mix it with plain yogurt.  We have been eating a lot of Rhubarb Crisp (or Crunch, as my sister-in-law calls it).  We also tried this recipe copied from http://www.rhubarbinfo.com/drinks

Strawberry Rhubarb Lemonade

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Procedure:

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.
Makes about 7 cups, serving 6.

Josh holding Radishes.