- Lettuce
- Green onions
- Zucchini
- Sugar snap peas
- Kale
- Broccoli or Chinese broccoli
- Cabbage
- Beets or carrots
- Herb ( basil, parsley or cilantro)
This week has seen the conservative majority on the supreme court strike down roe vs. Wade. 50 years of Stare decisis – “standing with things previously decided”. It is unthinkable and not previously imaginable to so many of us. Many of you took to the streets and I thank you.
Here is who I donated to this week : Center for Reproductive Rights: https://secure3.convio.net/cfrr/site/Donation2?9666.donation=form1&df_id=9666&mfc_pref=T&s_src=21RRFR0421Nav&s_subsrc=datasync&autologin=true
National Black Women’s Reproductive Justice:https://blackrj.networkforgood.com/
NARAL pro-choice America: https://www.prochoiceamerica.org/
Other ways to donate:
Planned Parenthood: https://www.plannedparenthoodaction.org/issues/abortion
Many of you watched or listened to the January 6th hearings and were witness to the depth of corruption and filth that spewed from Trump’s mouth. He put on a huge pressure campaign to force the DOJ to support his lie about widespread fraud in the outcome of the 2020 election. He sought to put a junior lawyer in the DOJ into the attorney general position to maintain power and yet there are many people who still would vote for him or see him pardoned.
This is when I turn to the dirt and dig deep. I enter my exam rooms and listen for ways to help those most in need and I try to shut out the negativity of this country.
We worked hard this week at weeding ( Juve is the amazing Honduran machine!). Water systems are just about up and running for the almost 100 degree weather. Today they must get plugged in. If it is not unprecedented rain, weeds gone wild it is a heat wave with drying wind. We have a massive amount of striped cucumber beetles ravaging the winter and summer squash we protected with row cover as long as could. We do this work as a family with minimal help. We depend on the community to help just a little. Please do sign up to help harvest.
Here are some recipes to enjoy this week from Sue Kass
Sugar Snap Peas with Calabrian Pepper and Fennel
6 servings 30 minutes
Chile dressing:
1/4 c grapeseed or other neutral oil
1 tsp minced garlic
2 tsp minced shallot
1 tsp deseeded and minced Calabrian peppers packed in oil (Trader Joes has these!)
1/2 tsp lemon zest1/4 tsp minced fresh thyme
1/4 c EVOO
1/4 c fresh lemon juice
For the salad:
1 lb sugar snap peas
1/2 c thinly sliced fennel, preferably baby fennel
1 1/2 Tbs chopped mnt
1/2 c shaved pecorino
Make the dressing: Heat the neutral oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, peppers, lemon zest and thyme. Cook for 1 minute, stirring, then remove from heat and transfer to a small bowl. Whisk in the EVOO and lemon juice
Julienne the peas lengthwise about 1/4” thick. Put the peas, fennel, 2 Tbs of the dressing and salt to taste and mix to coat the peas. To serve, sprinkle mint over the top, drizzle another Tbs over the top and sprinkle on the pecorino
Ottolenghi’s Pasta and Zucchini Salad
4 servings, 45 min.
2Tbs neutral oil
3 med zucchini, cut 1/4” thick slices
1 1/2 Tbs red wine vinegar
3/4 c. frozen shelled edamame (Trader Joe’s is out so I am using frozen lima beans—fava would be great)
2 c basil leaves, shredded coarsely
1/4 c parsley leaves
1/3 c EVOO
8 oz penne pasta
zest of 1 lemon
1 1/2 Tbs drained capers
7 oz buffalo mozzarella, torn in chunks (I just use fresh mozzarella)
Toss the zucchini slices in the oil to lightly coat, then spread them on a single layer in a baking sheet. Broil for 2-3 minutes until golden, then flip and do the other side until golden. Slice them into a small bowl and pour vinegar over them and set aside.
Boil a big pot of salted water, blanch the frozen edamame for 3 minutes, drain, stop cooking by running cold water over and drain again. Set aside.
In a food processor combine 1/2 the basil, all of the parsley and the EVOO. Season to taste with salt and pepper and process until smooth.
Cook the pasta until al dente, drain and rinse under cold water. Drain. Return the pasta to the pot, pour zuke slices and their vinegar over. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir gently and taste for salt and pepper. Stir in remaining basil before serving.
Cold Soba Noodle Salad with Spicy Peanut Sauce and Crunchy Veggies
for the salad:
10 oz soba noodles
1 medium zucchini (or cucumber)
5 radishes (or 1 kohlrabi)
1 bell pepper
(OR—1 c. slivered cabbage and/or sugar snaps)
1 Tbs sesame oil
1/2 c roasted salted peanuts, coarsely chopped
2 scallions trimmed and finely chopped
Handful cilantro leaves
1 lime, cut into wedges
For the spicy peanut sauce:
1/2 c smooth peanut butter
2 Tbs maple syrup
1/4 c soy sauce
2Tbs lime juice
1 Tb sesame oil
2 tsp chile oil or hot sauce, plus more to taste
1 clove garlic, grated
Cook the soba noodles per package instructions until just tender and rinse well under water until completely cooled.
Make the sauce: Combine all ingredients in a bowl and whisk well (or use a blender). Add 1/4-1/2 c water, a tablespoon at a time, until the sauce is a pourable consistency
Cut all the vegetables into matchstick. Place in a large bowl. Loosen up the noodles by running them under water, then drain and add to the vegetables. Add the remaining 1 Tb of sesame oil and toss to combine.
When ready to serve, drizzle with the spicy peanut sauce, top with peanuts, scallions and cilantro. Serve with lime wedges alongside.