Happy Labor Day to our readers! Another great, bountiful harvest this week. Members can look forward to:
- Ground Cherries
- Bok Choy
This week we received some new goats. And our turkeys are now big enough to be outside most of time (they come in at night for their safety). So we’ll have some pasture-raised goat meat very soon and the turkeys will be ready for Thanksgiving. Call Nancy to pre-order yours today!
Labor Day weekend signifies the unofficial end to summer and the start to fall. While you may see pumpkins already at the store, no need to rush summer out the door yet. Let’s celebrate this time of year, when the heart of summer bounty is upon us, with this delicious meal (which is also easy to prepare so you can have it on the table after a busy day of school and work!):
Flank Steak Tacos (modified from Cooking Light)
- 1/2 cup diced tomato
- 1/2 cup quartered cherry tomato
- 1 Tbsp red onion, diced
- 1 Tbsp lime juice
- 2 tsp fresh oregano, basil, or tarragon, chopped
- 1 1/2 tsp olive oil
- 1 1/2 pound flank steak
- salt & pepper
- 1 avocado, chopped (optional)
Make a salsa for the tacos by combining tomatoes, red onion, lime juice, herb, olive oil and salt and pepper to taste. Allow those flavors to marry.
Salt & pepper flank steak and grill 6 minutes (or until desired donennes) on each side. Allow meat to rest for approximately 5 minutes before cutting across the grain. Serve with salsa and avocados in a tortilla shell.
Kohlrabi Slaw (adapted from Cooking Light) (Best if made day before, but can be made same day
- 1/3 cup mayo
- 1/4 cup red wine vinegar
- 1 Tbsp fennel seeds (or 1 Tbsp fresh tarragon)
- 2 tsps. brown mustard
- 1/2 tsp sugar
- 1 1/2 pounds kohlrabi, peeled
- 1/3 cup parsley, minced
- 4 green onions, sliced
- salt & pepper to taste
Cut kohlrabi into thin slices (1/8″to 1/4″) and then cut each slice into matchstick-like pieces. Combine remaining ingredients and toss with kohlrabi. Best if refrigerated for 1 hour.