Tuesday, April 22, 2008

Wednesday, April 16, 2008

Nice Job

Just a quick thanks to everyone. We made a lot of good trades today. We traded lemons for salad greens and I owed a bag of mustard greens from a trade a few weeks ago.

Sounds like everyone has gotten the taste of the co-op. I love hearing what everyone is growing. From the sound of it we will be trading watermelon for squash by the end of summer.

Nice job everyone, keep it up.

And as always, Happy Growing!

Monday, April 14, 2008


Available for trade:

Mustard Greens (SK)
Lemons (GM)
Sage (CM)
Limes (DC)

Tuesday, April 1, 2008

Grilled Artichoke

Grilled Artichokes

Co-op produce used: fresh artichokes

Notes: Garnish with more chopped fresh dill.

6 artichokes (each 3 1/2 in. wide)
2/3 cup balsamic vinegar
1/2 cup coarsely chopped fresh dill
1/3 cup reduced-sodium soy sauce
1/4 cup chopped fresh ginger
1/4 cup chopped garlic
1 tablespoon olive oil

1. Slice artichoke tops off crosswise to remove tips; discard. Pull small leaves from artichokes. With scissors, cut off and discard thorny tips from remaining outer leaves. With a knife, trim fibrous exterior from bottoms and stems.

2. Half-fill an 8- to 10-quart pan with water. Cover and bring to a boil over high heat. Add artichokes, cover, and simmer until bottoms pierce easily, about 20 minutes.

3. Drain artichokes and let stand until cool enough to handle. Cut each one in half lengthwise and scrape out and discard fuzzy center.

4. In a large bowl, combine vinegar, 1/4 cup water, dill, soy, ginger, garlic, and oil. Spoon half of the vinegar sauce into a small bowl.

5. Roll artichokes in large bowl of sauce.

6. Lift artichokes from bowl, draining, then lay them, cut side down, on a barbecue grill over a solid bed of medium coals or a gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.

7. As artichokes cook, baste every few minutes with sauce from large bowl. Grill until lightly browned on bottom, 5 to 7 minutes. Turn artichokes over and spoon remaining basting sauce into them. Grill until leaf tips are lightly charred, 3 to 4 minutes more.

8. Arrange artichokes on a platter. Break off leaves and cut up bottoms to dunk into the small bowl of sauce.