|The snow peas are coming on strong. Everyone can expect a|
generous quantity of them this week and, if the weather
cooperates, the next two or three weeks to come.
It's also green lacewing season.
|These are green lacewing eggs, next to our front doorknob. I have no idea why|
a mama green lacewing would decide to lay eggs here, but I think it's awesome.
Normally green lacewings lay their eggs on plants, especially those likely to become infested with aphids, because aphids are what their nymphs - which are sometimes referred to as aphid lions - like to eat. There are green lacewing eggs all over the place this year. I saw a gazillion of them on the snow peas during harvest. I only saw one aphid though. Last year was a really bad aphid year, and this year we are seeing somewhat fewer than average. In the insect balance of the vegetable farm universe, lots of aphids last year means a big year for green lacewings this year, though many of the nymphs that hatch from these eggs won't make it to maturity for lack of prey. Especially the ones on my front door. Next year the green lacewing population will likely be back to normal.
Just thought I'd mention them. Now you'll know what they are if you happen to get some green lacewing eggs along with your share this season.
In addition to green lacewing eggs and snow peas, members can expect to receive: Braising Mix, Endive, Kale, Basil, Scallions, and Parsley or Sorrel.
Some of you may have noticed the article about grain salads that I linked to on the facebook page the other day. It encourages a lot of improvising in the kitchen, which I know not everyone is comfortable with. So, I came up with a grain salad that uses share items and stuff I had on hand in my kitchen. If bulgar isn't something that you tend to have on hand, you should. It's handy.
Bulgar Salad with Snow Peas and More
As with the example in the article I mentioned above, this recipe is meant to be experimented with. You can follow it exactly or change it as much as your comfort level allows. Consider soaking the bulgar well ahead of time. We keep a jar of soaked bulgar in the fridge (when we remember to) for spur of the moment salads. This quantity would make a light lunch for two or a side dish for four. Feel free to multiply it.
- 1 cup soaked bulgar (a generous 1/2 cup dried bulgar, soaked for at least an hour)
- 2 oz (a large handful) snow peas, stems removed and chopped.
- 1 or 2 scallions, sliced
- 1 kale leaf, sliced into narrow ribbons
- 2 or 3 sprigs of parsley, minced
- 1/4 cup peanuts, I used raw but roasted would work too, chopped roughly
- 1 small apple, chopped and sliced into bite sized pieces
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- salt and pepper to taste
Stir together the bulgar and chopped vegetables, apple, and nuts.
Use a fork to whisk the oil and vinegar together, add salt and pepper to taste. Stir the dressing onto the salad until everything is well coated with dressing. Eat immediately or refrigerate for up to 24 hours to allow the flavors to meld.