Oh YES! The sun……actually feeling HOT! I am so thrilled to be wearing dresses, being outside, planning river trips and now, eating from our Soil Sister’s CSA!

Summer is thrilling to me, our community really comes alive this time of year where there are so many fun things to do! For example, tonight we are going to try and do 3 things…….we will start off the evening by dropping by Bluebird Farm for the summer potluck (every thursday from 6:30-9pm, open to all- email me if you want directions and more info), then we are off to downtown Grass Valley for the Thursday night market…….I like to walk around and check out the farm stands for cooking inspiration……oh and of course get a Lazy Dog Ice Cream bar!

Then finally….if all goes well, and Felix is still in a good mood, we will head to a new local arts venue, also in Grass Valley called the Tin House to check out our friend Andi Good’s art show! Why does it all fall on Thursday?

I want to leave you with an easy recipe that includes much of what you might be recieving in your CSA box this week and next.

I don’t have a name for it other than what is in it…..it is that simple!

Leeks
1 bunch kale, chard or spinach
All the fava beans you can shell
Olive oil
Sea salt and pepper

Slice and saute leeks in some olive oil, until slightly brown. Chop the kale into thin ribbons, saute, add some salt to taste. Throw in the fava and add a splash of water, cover and cook for 5 minutes. Add pepper and more salt if needed, toss and enjoy!

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blog, edible garden, IN THE KITCHEN, local food in california, nevada city food, seasonal food by Wendy Van Wagner