Category: Week 11

A case for seeds

Our society craves conveience and ease, especially with food, and consequently now w e find we must wean ourselves off of those items that go through a lengthy manufacturing process while ending up something entirely different than its original form. It’s no surprise then with something like watermelon, that people don’t want to have to bother with seeds.   Seeds however propagate life. A seedless melon is one incapable of reproducing, like when  the first curious scientist bred a lion and a tiger, which yielded a seemingly healthy but sterile liger. I think part of what makes a plant or animal fully healthy is its ability to reproduce, so I’ll keep the seeds in my watermelon thank you very much! Producing these sterile plants means taking away the ability of the grower to replant the way the amazing cycle was designed and puts all the power in the hands of those ever-popular bioengineering companies, like Monsanto. I think you can see the trouble of the world’s food supply being controlled by corporate giants. So I say, take those seeds and with each one you spit out, spit it in the direction of injustice of our food being controlled by just a few. Ok- off the soap box now.

Half Shares

• carrots
• rainbow beets (red & golden)
• burgundy beans or snow peas
• cucumber-Tomato
• spaghetti squash (see recipe from last week)
• yellow doll melon (yes, the inside should be yellow)
• dill (may I recommend dill dip- (greek yogurt+finely chopped dill+garlic=tasty dip)
• field tomatoes (if they look a tad underripe, find a sunny spot on the counter and they will be looking very tempting in an extra couple days)
• rainbow turnip greens (light green & purpley red- let these spicy greens wake up your salads)
• green leaf lettuce

Whole Shares

• carrots
• rainbow beets (red & golden)
• burgundy beans
• cucumber-Tomato
• spaghetti squash (see recipe from last week)
• yellow doll melon (yes, the inside should be yellow)
• dill (may I recommend dill dip- (greek yogurt+finely chopped dill+garlic=tasty dip)
• field tomatoes (if they look a tad underripe, find a sunny spot on the counter and they will be looking very tempting in an extra couple days)
• rainbow turnip greens (light green & purpley red- let these spicy greens wake up your salads)
• green leaf lettuce
• campari tomatoes
• grape tomatoes
• fennel
• sugar snap peas
• baby red romaine (that adorable, dark and gorgeous salad green)
• red kale
• green peppers
• green onions

Meal-worthy Ratatouille

I made this hearty soup for a weekend meal with tons of veggies. A nice crusty loaf of bread would pair nicely. This should help if still have zucchini and/or eggplant from your last box. I left all skins on the veggies and did not regret it.

Ingredients

• 1lb. Pork loin, cut into 1 in. pieces (optional)
• 4 cloves garlic, minced
• 2 tbsp. butter
• 2 medium zucchini, washed and chopped
• 1 medium eggplant, washed and chopped
• 2 medium tomatoes, chopped
• ½ cup white cooking wine
• 1 carton chicken broth
• ½ tsp. Dried basil
• 2 bay leaves
• pepper to taste
• 1 tsp. Salt (or to taste)

Directions

1. Heat butter in large pot and add pork loin. Brown on all sides and add garlic when almost done (2 mins or so).
2. Add wine, chicken stock and spices and bring to a boil. Add veggies and bring back to a boil. Turn heat down and let it simmer for 40 mins or until veggies are very tender.

Makes great leftovers! This recipe yielded about 7 bowls.