Sultry, steaming, hot and muggy, these days of sun and heat are so good for the tomatoes, eggplant, melons and peppers but not so friendly to the people.  We are thankful for the rains of last night and this morning which allows a break from irrigation duty.  We hope that you are finding your own ways to have a break from the heat, and that your veggie eating excursions are bringing you and your family pleasure and delight.  This week's boxes include: garlic, sweet onion,beet bunch, carrots, the first zukes, the first pickles(delicious to eat fresh, just rub off the spines in your hand and munch away), sugar snap peas, red kale, a head of summer crisp lettuce,mixed basil and for premium shares extras of rainbow carrots and beets, rainbow chard and cauliflower.  Local, organic sweet cherries from omena organics for fruit shares! 

When it's hot and we are so busy, I find that simple preparations of veggies suit both our schedule and our taste buds.  I think sometimes that I should be making complicated and exotic dishes now that the veggies are flowing, but in reality I don't have the energy.  So, we end up eating simple roasted cauliflower or sautéed zucchini, or steamed kale with butter.  For dinner recently, we ate all vegetables.  It was like a sacrament or elegy to summer and it reminded us around the table that when we are eating fresh food, the simpler the better. You can really taste them that way! We started out with fresh raw carrots and sugar snaps, steamed beets and had them with butter, sautéed zucchini, steamed kale and even "robbed" a few new potatoes of various hue.  It was the most memorable meal of late.  I tell you this to let you know that it's ok to prepare your veggies simply and to enjoy them fully......That said, here are a couple of recipes that will make your taste buds sing out "Summer!

WARM GREENS WITH BALSAMIC VINAIGRETTE AND CHEVRE(soft goat cheese)

-3/4 c. extra virgin olive oil                         -1/2 c. balsamic vinegar

-2 garlic cloves pressed                                            -2 tsp. honey

-1/2 tsp paprika                                                        -1 ½ c. sliced mushrooms

-3 c. kale, rinsed, drained and torn into pieces-2 c. mixed salad mix

-salt and pepper                                                        -9-12 oz firm chevre, thinly sliced

-1/4 c. toasted pistachios(just put on hot skillet and roast for a few minutes until they smell good)

Whisk together the oil, vinegar, honey, garlic and paprika in a small bowl.  Bring ¼ c. of mix to a boil in a medium saucepan over medium heat.  Add mushrooms and cook 2 minutes.  Add kale and cook, stirring once or twice until just wilted.  Toss the hot mix with salad greens in a large bowl; add salt and pepper to taste.  Divide the greens among 4 serving plates; top with chevre and toasted pistachios. Serve immediately; whisk the remaining balsamic vinaigrette and pass to drizzle over greens. 

CHERRY SORBET

-2 heaping cups pitted cherries                                           -3/4 c. sugar or honey to taste

-2/3 c. water

While one person pits the cherries, another can combine the sugar(or honey) and water in a saucepan over low heat.  Stir until the sugar has dissolved completely(syrup will be clear at this point)and allow mix to cool.  When cherries are pitted, combine them with syrup in a blender.  Blend on low until smooth, then refrigerate mix until you are ready to pour it into an ice cream maker or just eat it!

Please remember to return your boxes and  have a great week, the meadowlarks