What you might find in your box this week?

Cabbage          Green Beans       Hot & Sweet Peppers      

Green & Lemon Cucumbers           Gold, Chiogga and Red Beets

Yellow Wax Beans          Mixed Cherry Tomatoes         

Basil           Fennel         and    more!!!

Bread of the Week …from Big Sky Bread Company

                                      Honey Whole Wheat

Whole wheat bread sweetened with clover honey. The “best seller” at Big Sky

Full  Loaf Price: $5.50        Half Loaf Price: $3.50      

Dinner Rolls Price: $3.85           Sandwich Rolls Price: $4.50

Farm Fresh Brown Eggs from Farm Stuff Farm         

Price : $3.50 per dozen  

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

 

Veggie of the Week – Lemon Cucumber

 

  Welcome the Lemon cucumber into your diet as they are an unusual change from normal cucumbers.  Lemon yellow cucumbers are an heirloom variety of cucumber with a unique lemon color and baseball shape.   They are tender and sweet with excellent flavor and crispness.   They are never bitter and unlike the green variety of cucumber, they are easily digestible.  These cukes are great for making  salads and pickling.  Their size is the perfect size for a single serving.  

 

 

Recipes for the Week

Fresh Green beans, Fennel and Feta Cheese

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, cut into thin slices
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Directions

  1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta

 

Green Bean, Chick Pea and Tomato Salad 

from “Cooking Light”

This salad holds well and can be tossed a few hours in advance, but leave out the salt untclose to serving time, since it will cause the tomatoes to release their juice.  Blanch the green beans up to a day ahead and keep refrigerated. 

2 Cups green beans, trimmed

4 cups coarsely chopped tomato

1 cup thinly sliced re onion

1/2 cup (2 oz) crumbled feta cheese

2 tablespoonschopped fresh mint

2 tablespoons red wine vinegar

1/2 teaspoon salt

2 1/2 teaspoons extravirgin olive oil

1/4 teaspoon black pepper

1 (15 1/2 oz) can chickpeas (garbanzo beans) rinsed and drained

Place the beans in a large saucepan of boiling water, and cook 3 minutes.  Drain and plunge beans into ice water. Drain.

Combine beans, tomato and remaining ingredients in a large bowl, toss well to combine. 

Yield:  6 servings (serving size 1 1/3 Cups)  Calories 157         Fat  5.1 g

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