IN THE BOX THIS WEEK – 6-8 OR MORE OF THE FOLLOWING
LETTUCE – RED OR GREEN
HERB – PARSLEY OR ROSEMARY
PORTABELLA MUSHROOMS WITH STEMS – 3 TO 4
A SOUP/SIDE BAG OF ROOT VEGGIES THAT MIGHT INCLUDE – CARROTS, BEETS, TURNIPS, PARSNIPS, POTATOES
I had the pleasure of touring the US botanical gardens production facility this past Saturday. The weather sure was a nice break. The drive down was highlighted by the sight of a couple thousand people running a marathon in Washington D.C.
The US botanical garden production facility is only open to the public once a year. The admittance is controlled – allowing only 50 people per hour from 10a-1p. The procedure was well worth the wait. As it is a working facility we were able to observe & talk with the staff. I learned a great deal about soil, propagation, watering and growing on of a great variety of plant species. The physical plant was also interesting & we were able to observe many state of the art – ventilation systems, evaporative water cooling and environmental air controls.
A special lecture by botanist Kyle Wallick was informative and entertaining. He readily answered the myriad of questions by the guests. The audience’s questions added a nice dimension to a day of learning.
If you would like to have the opportunity to participate in the activity at the production facility next year – contact the USBG to be placed on the mailing list
Visitors were able to sample exotic fruits .star fruit, coffee bean and kumquats were some of the specialties
Evaporative cooling system at the U.S. Botanical Production Facility.
Please remember to sign up for the Summer CSA. We want to make sure we have a bountiful harvest for all.
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
VEGETABLE STUFFED PORTABELLA MUSHROOMS- Taste Love and Nourish
4 large portabella mushrooms, wiped with a damp paper towel and
2 tablespoons olive oil
1 large sweet onion, diced
2 medium zucchini, diced
1 roasted red pepper, diced
4 – 6 sun dried tomatoes, chopped
2 – 3 cloves garlic, minced
large handful of spinach
pinch of dried oregano, crushed between your fingers
dash of crushed red pepper flakes
freshly ground black pepper, to taste
¼ cup dried breadcrumbs
¼ cup grated Parmesan
¼ cup mozzarella cheese (I use the mozzarella made with 2% milk)
1. Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them
on the sheet, stalk side up.
2. In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes,
then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and
tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the
garlic. Cook for one minute and add the spinach.
3. Preheat your oven to 375 degrees.
4. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and
including the Parmesan. Stir to combine.
5. Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice
through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
6. Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella
and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on
Serve this with a big salad and a small side of pasta with olive oil or butter as a meal or as is for a great
The carrots also make a great snowman nose.