In your boxes…

red potatoes eat these with a sprig of parsley

onions

shallots

cabbage these cabbage make good cole slaw

spinach

head lettuce Fresh picked!

spinach

hakurai Japanese turnips One of Ben’s all-time favorite foods.  Don’t cook!  Just cut off the tops and the tail and eat fresh.  We like to slice them thin and put on our salads.  We were happy with how sweet they were.

parsley

Down on the Farm

We got the greenhouse mess cleaned up thanks to some volunteer labor from our neighbors and Ben’s dad and brother.  Hope we don’t have to re-live that one!  You can see pictures of the greenhouse on the barn on the previous webpost.

Recipe of the Week

Ben made great chocolate chip cookies this week.  Granted, they don’t use any of our vegetables as ingredients, but they sure chase a fresh vegetable meal just fine…

Ben’s modified chololate chip cookies

2 1/4 C flour (use 1 1/2 C white, 3/4 C whole wheat)

1 t baking soda

1 t salt

1 C (2 sticks) butter

3/4 C sugar (use natural cane sugar–it’s less processed and the larger crystals will give the cookies just the right texture)

3/4 C brown sugar (one option is to use 1/3 less sugar–they’ll still be fine)

1 t vanilla extract

2 large eggs

1 2/3 C chocolate chips

1 C raw oats

Preheat oven to 350F.  Beat butter, sugar, vanilla in large mixer until creamy.  Add eggs, one at a titme. Gradually beat in the flour mixture.  Stir in the chips and oats.  Drop dough by rounded tablespoon onto ungreased baking sheets.

The trick to good cookies is to not overbake!  These came out perfect at between 11 and 13 minutes.