Currently viewing the tag: "mint"

WE Cooperative’s mission is to make the world a better place, one box of veggies and goods at a time. Tonight I went to an amazing talk; we watched the documentary “World Peace and Other 4th Grade Achievements”, listened to John Hunter, and were both inspired and – truly – humbled by his message. Hunter is making the world a better place….

The contents for today’s boxes are listed below. Bear in mind that there may be some variation in the boxes…and we’re not quite sure which items will be included in the grandes versus the chicas. But, rest assured, whatever is in your box will be fresh, organically-grown, and delicious!

Fruits and Veggies: potatoes, tomatoes, padrons, chard, strawberries, apples, zucchini, cucumbers, spinach, lettuce, carrots, fennel, and baby bok choi

Goods: tiny plums from Heller Estate Organic Vineyard and lemons from Eichorn’s Country Flat Farm

And here are a few suggestions of what you might do with your Fogline Farm goodies… [Click on the title to go to the recipe post.]

Minty Spinach-Pea Dip

Pear, Fennel, Cabbage Slaw

Belarusian Apple Pie


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  • 1 C fresh, shelled peas
  • 1 C fresh spinach
  • 2 T olive oil
  • 1 t crushed garlic
  • freshly ground sea salt
  • freshly ground pepper
  • 3 T fresh mint, chopped

Blanch the peas and spinach in boiling water until the peas brighten in color, approximately one minute. Plunge into cold water, then drain. In a blender, place all of the ingredients except the sea salt, pepper, and fresh mint. Blend until the consistence you want. Gently stir in the mint. Season to taste. Serve with crackers or vegetable crudite.

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Tabbouleh is traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt. So, I suppose it’d be more accurate to call this a Tabbouleh-inspired salad…only 50% of the usual ingredients remain. But this was a refreshing, delicious side dish for us that incorporated my beloved ruby red, stalks – rhubarb!

  •  1/2 C chopped leeks
  • 1/2 C cherry tomatoes, halved or quartered
  • 1/2 C chopped cucumbers
  • 1/2 C chopped raw rhubarb
  • 2 C red quinoa (feel free to use whatever leftover grains you have)
  • 2 T fresh oregano leaves
  • 2 T fresh parsley, roughly chopped
  • 1 T fresh mint, roughly chopped
  • 1/4 C olive oil
  • freshly squeezed lemon juice
  • freshly ground sea salt
  • freshly ground black pepper

Place all of ingredients in a bowl. Toss to coat. Season with salt and pepper, to taste. Serve chilled. I served mine in a radicchio leaf with some more fresh oregano for garnish. What a delicious dish!

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We’re in the final stretches of the school year. Where did the year go? Just a reminder as we all load up cars and kids and head off on summer adventures…

Let us know if you would like to donate the box, which we will give to a needy family, or you can place your subscription on hold.

 How to place a hold on your account

Sign in to your account

Click on “Delivery Hold”

Enter the dates you will be gone (any delivery dates included in the hold dates we will not order a box for you) [note that the calendar starts on Monday, not on Sunday!!]

Click “save”

In the Box: May 28th

Veggies: beets, spinach, strawberries, turnips, fennel, peas, mint, lettuce, zucchinis, carrots, broccolini, onions, and potatoes

Goods: Other Brother Olive Oil (click on their website to learn more)

News Items: We are looking to recruit someone who will take Salinas boxes from Monterey or PG to Salinas every Tuesday, for a substantial discount. Let me know if you are interested!

A Few Recipe Ideas for What’s In The Box

CSA member Melissa S. sent in a recipe link with a suggestion of what you can do with any leftover greens from last week: Using Up Leftover Greens.

I am definitely making this Garlicky, Minty Pea Dip that was posted to the WE Cooperative blog last summer.

And this recipe for Balsamic-Roasted Potatoes is versatile and as good warm as it is cold.

Photo by Camilla M. Mann

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Photo by Camilla M. Mann


cooked organic tricolor quinoa (1 C uncooked)
2 Persian cucumbers
3 kumato brown tomatoes
2 C fresh chopped Italian parsley
1/2 C fresh chopped mint
2 fresh chopped scallions
olive oil
freshly ground pink Himalaya salt
freshly ground rainbow peppercorns
juice from 1 yuzu*
1/4 C chopped pecans

I cooked the quinoa according to the package directions, then let it cool. Then I added the cucumbers, tomatoes, and fresh herbs. And tossed it with the remaining ingredients till it was glossy. I served it on a fresh chard leaf, garnished with fresh mint sprigs.

 A few kitchen notes…

Quinoa is a crunchy, high-protein grain from South America. The Incas held the crop to be sacred, referring to quinoa as chisaya mama or ‘mother of all grains’. During the European conquest of South America, the Spanish colonists scorned quinoa as ‘food for Indians’; the conquistadores actually forbade quinoa cultivation for a time and the Incas were forced to cultivate wheat in its place.

*Yuzu is an East Asian sour citrus fruit, looking a bit like a small, bumpy grapefruit. I happened across from bottled yuzu juice in an Asian market and decided to use it instead of lemon juice. Feel free to use whatever citrus you have on hand.

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It’s time for your weekly CSA pick up! Here’s what you can expect in your box this week…


  • leeks
  • French Breakfast radish
  • lettuce
  • kale
  • chard
  • parsley
  • mustard greens
  • spinach
  • Meyer lemons
  • mint
  • strawberries
  • onions
  • shallots


  • leeks
  • French Breakfast radish
  • lettuce
  • kale
  • spinach
  • Meyer lemons
  • mint
  • strawberries
  • onions
  • shallots


  • Monterey Say Salt Company sea salt with Herbes de Provençe – the herbs are all from Carmel Valley, salt from Monterey Bay
  • handmade goat milk soap from Belle Tree Farm in Carmel Valley 
Click to read about eating a rainbow. This week’s box contains lots of colors. If you need some inspiration, check out these recipes.

Strawberry-Mint-Feta Skewer. Photo by Camilla M. Mann

Blueberry Lemonade. Photo by Camilla M. Mann
‘Badly formed’ Dumplings with Ricotta and Chard

Enjoy your fruits and veggies from Fogline Farm this week!

~Camilla & the WE Cooperative Team

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This is so simple, it almost doesn’t deserve the title of a recipe. Almost. It’s also so delicious, you shouldn’t pass up the chance to make it, especially since you’ll have two of the three ingredients in your box from Fogline Farm.

strawberries + mint leaf + a cube of feta cheese

Photo by Camilla M. Mann


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Serve this delicious spring dip with pita chips or chopped veggies.

2 T butter

1 medium onion, finely chopped

3–4 garlic cloves or 1 stalk of fresh garlic, finely chopped

A good handful of mint, finely chopped, plus a sprig

3 1/3 C fresh or frozen peas

Sea salt and freshly ground black pepper

A few chives

Melt the butter in a saucepan over a low heat. Add the shallots or onion and saute for 15–20 minutes, until very soft. Add the garlic and saute for a couple more minutes, then set aside.

In a separate saucepan, cook the peas with a sprig of mint in enough lightly salted boiling water to cover them by 2–3cm, until tender. Drain, add to the onion mix and set aside.

Using a food processor, blender or a stick bender, blitz the peas with the onion, garlic, chopped mint and a twist of pepper, adding just a little water, to obtain a coarse pure.

Taste and adjust the seasoning. Serve scattered with chopped chives, if you like.

Adapted from

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  • 3 tablespoons balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds mixed firm-ripe heirloom or other tomatoes
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and cracked black pepper


  • 1. In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.
  • 2. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

JUNE 2005

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