18 June – well, was a bit stumped on dinner, but had a lot of wonderful veggies from the farm box. Fresh Russian Fingerling potatoes. And a new broccoli recipe. Also 4 avocados (not from the farm box). This is when I am glad I keep cans of beans around. And luckily had a loaf of good bread. Then my oldest son's three friends arrived, so we had seven for dinner.


I thawed some cooked, frozen shrimp, drained a can of black beans. Chopped fresh garlic and radishes (farm box), added fresh lime juice, tossed in the beans and shrimp. Right before we ate, added diced avocado. Put that all on a bed of fresh spinach (farm box).


Shrimp Avocado Salad on fresh Spinach
Sweet Thai Chili Broccoli
Steamed Russian Fingerling Potatoes
Miele bread
leftover grad party cake

Sweet Thai Chili Broccoli

1 Tbsp. water or lime juice 

2 Tbsp. white or rice vinegar 

4 Tbsp. sugar 1 Tbsp. garlic, minced (or 2 Tbsp. green garlic) 

2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar) salt to taste

6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box) 

2 Tbsp. peanut, sunflower, or sesame oil

In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.

Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil. When hot, add broccoli, stir-fry for a couple minutes, until bright. Add sauce, cover, & cook for another minute or two. Serve immediately.