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June 2
Happy Tuesday!
Welcome back and hello newbies! Your first bag of the season is ready to be picked up. Your bag will have your name on it- large shares will have two bags. This week the bag contains broccoli, zucchini, scallions, lettuce mix, and Siberian kale.

Beth provided a recipe for broccoli and zucchini bowls with tahini sauce that is at the end of this email as well as posted on our facebook page and her blog. The sooner you can get your bag refrigerated, the better it will keep!

Beth's recipe for Broccoli and Zucchini Bowls with Tahini Sauce

Photo from ProduceGeek

The first farm share from Glade Road Growing on June 2 is slated to include broccoli. kale, lettuce mix, scallions and zucchini. Here's a recipe that features the broccoli, scallions and zucchini.

Serves 4

1. To make tahini sauce, in a blender, combine until smooth
1/3 cup roasted sesame tahini
2 tablespoons lime juice or rice vinegar
1 teaspoon toasted sesame oil
4 tablespoon miso paste
1 tablespoon maple syrup
1 clove of raw garlic

2. Prepare veggies for cooking:
Slice 3 washed zucchini on the bias into ¼” to ½” slabs
Peel and thinly slice broccoli stems and break heads into bite-sized florets
Thinly slice 4 cloves of fresh garlic
Coarsely chop 3 scallions for garnish

3. In each of 4 bowls cover bottom with 1 cup of cooked starch (brown rice, quinoa, whole wheat or corn pasta, or sorba or rice noodles or your choice) topped with 1/2 cup of a cooked protein
(garbanzo or other beans, cubed chicken, thinly sliced tempeh or your choice). Set aside and cook vegetables

4. To cook veggies, pre-heat 3 tbs olive oil in a 3-4” deep frying pan over medium-high heat
Add garlic, cook until translucent
Add zucchini and broccoli, season with salt and pepper
Cover with lid for 1-2 minutes to self-steam
Uncover, sauté for 3-4 minutes stirring and flipping frequently, until vegetables can easily be pierced with a fork.

5. Top each bowl of starch and protein with 1/4 of veggie mixture, drizzle on tahini sauce and garnish with scallions. Serve immediately.

Beth Wellington is a Blacksburg poet, journalist and activist who likes to cook and feed her friends. You can find more of her writing at @BethWellington, The Writing Corner, The Guardian, and SAMPLER (Southern Appalachian Media Project for Literacy on Environmental Renewal).
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March 2017


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