Availability for July 6th!

Can you believe we are already into July?
We have been blessed with plenty of rain so far this season, and the summer crops are loving it. We have tomatoes, beans, and peppers of all kinds coming coming in slowly but surely. Next up should be okra and bitter gourd. The greens are mostly done for now, but will return with the cooler temperatures of Fall.
A green we will continue to have is Lamb’s Quarters, what the farmers call “Bhetu” in their Nepali. This is a common wild edible in Tennessee. It is related to spinach and swiss chard, and can be used in similar ways. Try is sauteed on the side, in a frittata, or in this spread recipe below!

Lamb’s-quarters Spread
adapted From THE WILD VEGETARIAN COOKBOOK Eat it with cucumbers, crackers, or as a sandwich spread or a pasta topping.

2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb’s-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste

1. Chop the garlic in a food processor or by hand.
2. Add the onion and chop.
3. Add the remaining ingredients and process or chop until finely chopped.

Lamb’s-quarters Spread will keep, tightly covered, in the refrigerator for 5 to 7 days.
Makes 2 1/2 cups

The farmers appreciate all the wonderful support!
We always appreciate feedback or questions about the produce, so we can do our best to get the highest quality products to you! Please don’t hesitate to reach out.

Happy weekend!
The Growing Together team

LINK TO ORDER: http://growingtogether.locallygrown.net.