Dear community of meadowlark,

            As we surf the weather waves that seem to comprise this summer of extremes, we hope that you found some time to play in the water during the heat of last weekend and yesterday.  The moon was full over the weekend and there was a lunar eclipse(not visible by us) too.  We hope that you are relishing these changes or at least flowing with them. I know for some of us(me included) I find the shifting of seasons an especially difficult time.  All of the nature signs are there that the summer is segueing into fall; the birds for sure are on the move, massing together and flying in groups and the bees are beginning to be a bit frantic in the garden.  This is the time of year when we farm crew folk usually get stung as the bees are working so hard to collect their winter time food.  This weekend I had quite the hummingbird experience in my front yard garden.  As some of you may know, my front yard is quite a jungle and many of my favorite flowers are favorites of my friends the hummingbirds.  I was picking some Mexican sunflower, or tithonia and watching a working hummingbird, when it came to the flowers in my hand to work the nectar, then proceeded to fly right between my eyes, hovering near my third eye.  I felt like it was saying hello, but also really checking me out.  Was I worthy to be picking the Mexican sunflowers?  I'm not sure, but I could actually feel the vibration of those wings....it was sweet. 

                        Boxes today include: salad mix, green curly kale, sweet onions, leeks, garlic, Yukon gold potatoes, green beans, carrots and beets together, eggplant, zucchini, cukes, tomatoes, rosemary and loads of basil for pesto and for full shares broccoli and or cauliflower, green and sweet red pepper and rainbow chard. More delicious plums from Richard, plus blueberries from Wares.  Either orange, yellow or pink watermelon for farm site only.

            The A-Z cookbooks are on order again, so if you've voiced interest we've got you on a list and will put one in your box as soon as they arrive.  We've already sold 80, which is amazing and if you're struggling with what to do with that kale in your box?  You may be a good candidate for one.  Liz Messing said upon receiving hers, "I didn't think I needed yet another cookbook until I saw this one. It's amazing!"  Email jenny at meadowlarks4@yahoo.com for your copy. 

How about some oven roasted veggies with olive oil, rosemary sea salt and garlic?  Rough chop veggies and toss in bowl with olive oil and sprigs of rosemary, salt and pepper and roast in 415 oven until tender, crispy and yum.

            Here's a green bean recipe to try:

                                                SESAME GLAZED GREEN BEANS

-1/2# green beans(slightly less than what's in your box today) -1/2 c. water

-1/2 green bell pepper, seeded and cut into julienne strips        -1 TBL soy or tamari

-1/2 tsp cornstarch                                                                          -1 TBL honey

-2 tsp dry mustard                                                                                        -1 TBL toasted sesame oil

-1 TBL toasted sesame seeds

Put green beans and water in saucepan and bring to a boil.  Simmer beans, uncovered until almost tender and just a bit of water is left, then stir in pepper strips.  Simmer a little longer, until beans are tender and all water has evaporated.  Take pan off heat.  While beans are cooking, combine soy, cornstarch, mustard and honey in a small bowl.  Put green beans back over medium high heat, add soy mix tossing until veggies are coated and sauce is boiling and thickening.  Take pan off heat and drizzle sesame oil and sprinkle seeds on.  Add chile flakes, sambal or jalapeno if you like to the soy mix.  How about freshly chopped cilantro on top? 

Have a great week or two and thanks for returning your boxes.  Love, the meadowlarks