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From the Garden this Week…

From the Garden this Week…

Kale, Carrots, Radishes, Celery, Parsnips, Mixed Salad Greens, Arugula, Green Onions, Baby White Salad Turnips Cilantro and Lemon Balm

Coming Soon…Bok Choi, Asian Greens, Salanova Lettuce

Using your Produce… by Julie Moreno

This week we are sending lemon balm. It is an herb in the mint family. It has a lemon flavor and will make a great tea. You don’t need hot water, it’s more sensitive than lemon verbena, just muddle it slightly, as if you are making a mojito, or give it a good twist. Mix the bruised lemon balm with honey and water until the honey is dissolved and chill, then serve with lemon or lime slices. I provided a recipe for lemon balm cookies. This is a basic sugar cookie dough. The lemon balm makes it seem a little bit more elegant. Perfect for serving with tea, or as an after school snack.

Lemon Balm Cookies

2 tablespoon minced lemon balm leaves

1 teaspoon lemon juice

1 cup butter, softened

⅔ cup sugar

1 egg

2⅓ cup all-purpose flour

In small dish, combine the lemon balm and lemon juice, press mixture with back of spoon to blend. In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in egg & lemon mixture. Gradually beat in flour & salt. Roll the dough into a log and the wrap with parchment or waxed paper. Refrigerate until firm about 2-3 hours. Preheat oven to 350 degrees. Unwrap the dough and cut into slices about ¼ inch thick. Bake 8-10 minutes on a cookie sheet lined with parchment paper. Remove from the oven when slightly golden brown around the edge. Let cool and enjoy.

If you are looking for a celery recipe, I found this salad recipe online. I have made something similar with bleu cheese instead of Parmesan, if you are a fan of the bleu!

Celery Salad with Almonds, Dates and Parmesan (bonappetit.com)

½ cup raw almonds

8 celery stalks, thinly sliced across the grain

6 dates, pitted, coarsely chopped

3 tablespoons fresh lemon juice

Kosher salt