This week we have been weeding, seeding for fall, watering, and harvesting. We’ve had some great meals with carrots, beans, greens, and beets. And finally, we poured the floor for a new greenhouse as well.

We hope to have the greenhouse finished by October, and we plan to use it for spring transplants, which we currently grow in our garage and in a lean-to I build onto the garage each spring — a situation that needed to change because of the volume and the work involved.

For those who still have some produce on hand from last week’s share and would like a few recipes to try, we have one from Dorinda (sauteed beet greens) and one from Cora (below). Thanks for sharing!

Cilantro Lime Rice

1 c uncooked rice 1 can black beans, drained and rinsed 1 can corn or 1 bag frozen corn or fresh corn off the cob 1/4 c olive oil 3-5 Tbsp lime juice (fresh is best) 1 tsp cumin 1 tsp salt Fresh chopped cilantro to taste (about 1/2 cup at least!)

Cook rice according to directions; add beans and corn. Combine oil, lime juice, cumin, and salt. Mix well. Stir into rice mixture. Add cilantro, folding gently into rice. Tastes great as a side dish or mixed into burritos, tacos, etc. Can also substitute quinoa for the rice if desired.

 

Until next week,
John Wesselius

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