HOT!

I am writing from western Nebraska where I have been spending most of the summer.This week’s harvest has been done by a group of volunteers. My mom, Phil has been helping out for weeks, Jazmyn has been out in the early hours weeding, Thanks to them we’ve been able to get the harvest to you weekly! Beans aren’t ready yet but they will be by next week. Peas are winding down so enjoy them while you got ‘em.

Baby carrots

Edible pea pods and some shelling peas

Swiss Chard & Red Russian Kale

Bag of Lettuce mix

Basil

Cilantro

Rosemary and Dill

Walla Walla onion

Baby beets

Radishes & Turnips

Cucumber

Gold Rush zucchini & regular Zucchini

Handful of snow pea tendrils

Kohlrabi

Stir-fried Snow Peas with Pea Greens

1/2 pound snow peas

your handful of pea greens

1 1/2 Tbls. oil

Clove of garlic chopped

salt

Trim and string snow peas. Wash the pea greens in a bowl of water, remove and shake off water.

Heat large skillet. Add oil then add garlic and snow peas. Stir-fry for 1 minute, add pea greens and pinch of salt and stir fry until tender and bright green.

You could also use up some of the sugar snap peas, or some of the shelling peas in this also. I take about a pound of peas to work with me to snack on all day, better than sweets!

Swiss Chard and Kale with Raisins and Pine nuts

Take 3 Tbls. of Olive oil and heat in large skillet over med-high heat. Add 1/2 c. thinly sliced onion and cook, stirring often until golden. Stir in 1 clove of garlic minced and cook about a minute. Add greens that have been rinsed and coarsely chopped a generous handful at a time, adding more as each batch wilts. Cover pan between additions. After all chard and kale has been wilted down, stir in 1 Tbls of olive oil, 1/3 cup raisins, 1/4 pine nuts (I’ve used pecans, walnuts, and even raw sunflower seeds with great results) 1 Tbs. lemon juice. Season with salt and pepper. We eat this over pasta with some parmesan sprinkled with it or as a side dish. You can add the beet greens as well to this dish.

Sugar Snap pea and Cucumber Salad

1 pound sugar snap peas- remove strings from both edges of pods. Place in a steamer over boiling water, cover, steam until done about 3 minutes. Drain and run cold water over them. Let them dry off on clean dish towel. Put in large bowl with one Cucumber (peeled if you want) that has been halved, seeded and thinly sliced.

Put into blender or food processor:

2 Tbs. chopped walnuts

1 Tbs. oil ( if you have walnut oil -great!)

1 1/2 tsp lemon juice

1 Tbs. water

1 Tbs. dill

pinch of cayenne pepper

Blend until smooth. Pour this dressing over peas and cukes. Toss until well combined. Salt and pepper to taste.

Cilantro Spread with Ginger

2 cups finely chopped cilantro (remember to wash it!)

2 cloves garlic minced

finely grated zest of 1 lime