Friday, July 18, 2014

CSA Week 7

We're excited to be able to provide lettuce this week.  Lettuce can be tricky in the summer here, it generally doesn't like hot weather.  I grew this romaine in the shade so it did well.  There should be some more mixed greens in 3 - 4 weeks and then hopefully continual salad greens in September.

Romaine Lettuce
Red Onions
Jalepeno Peppers (4)
Potatoes, Broccoli or Sweet Peppers (1 quart)
Green Bean (quart) or Cherry Tomatoes (pint)
Squash & Zucchini (2)
Cucumbers (2)

Friday, July 11, 2014

CSA Week 6


We are on the verge of having a lot of new items, but they're not quite ready in abundance yet.  Cherry tomatoes have started to ripen, squash and cucumbers are starting, and peppers are coming along nicely.  We also should be starting beans next week!

As exciting as this may be, it means that things are a little lean this week.  Here is a rundown of what's in the shares for week 6, with the promise of new goodies to come next week!

Broccoli - The last of the spring broccoli.

Onions (1 bunch) & Garlic (1 head)

Basil, Parsley, Cilantro (2 bunches)

Kale, Chard or Beet Greens

Cucumbers, Yellow Squash OR Zucchini (2)

Jalapenos (2)

Sunday, July 6, 2014

CSA Week 5

Broccoli - It's coming in strong right now!  Chop up the leaves and saute for added nutrients.


Garlic - The freshest garlic you will ever eat!  It's just been dug and hasn't been cured (dried) yet.  Open it and peel it out of it's thick wrapper.  It's so fresh, it makes it so easy to chop.  I've been using recipes with lots of garlic and will often use a whole head in one meal (see recipe below).

Kale or Chard

Snow Peas - last week for these

Basil or Parsley

Shares have been a little light so far this season.  We will make up for that when our summer crops start really coming in.  Hopefully soon we'll have lots of tomatoes and other goodies!

Penne with Artichokes and Parmesan

1 (16 oz) box penne pasta
2 (9 oz) bags frozen artichoke hearts, thawed (I used canned)
6 cloves garlic, minced (or however many are in the whole head)
1 teaspoon salt
1/4 cup olive, divided
1 cup shredded Parmesan cheese, divided
1/2 cup torn fresh basil

Cook pasta according to package directions; drain pasta, reserving 1/2 cup pasta water.  Saute artichokes, garlic and salt in 2 tablespoons hot oil in a large skillet 6-8 minutes.  Remove artichoke mixture from skillet.  Add 2 tablespoons oil and reserved 1/2 cup pasta water to skillet; bringing to a boil.  Stir in pasta, artichoke mixture and 1/2 cup cheese.  Top with basil and remaining cheese.

Sunday, June 29, 2014

CSA Week 4

Spring (Summer?) Onions (1 bunch) - These are still fresh green topped 'spring' style onions, although it is now officially summer and so now they could be called 'summer' onions.  We are pulling from our crop that will develop into large regular onions.

Broccoli (1 bunch) - Some heads have leaves left on them, you can cook the leaves and eat them too!

Herbs (your choice, unlimited) - Basil, Mint, Tarragon, Cilantro, Chives or Parsley

Kale or Swiss Chard (1 bunch)

Sugar Snap Peas (1 quart) - Edible pod peas.

Black Raspberries - We don't have a huge quantity of these so we're giving half the CSA some this week and the other half will get them next week.

Kohlrabi - Leaves are left on this week, you can cook them and eat them too.

Friday, June 20, 2014

CSA Week 3

It's hard to believe it's week 3 already!  With the end of the school year and a big wedding to do flowers for, we have been BUSY!  I intended to post the weekly shares with descriptions and ideas for how to cook your garden produce, and am just now getting to that.  Here's what you got in weeks 1 & 2, and below that is week 3.  Feel free to leave comments in the 'Comments' section of this blog about how you use the produce, recipes, etc.

Week 1
Salad Mix
Red Russian Kale
Strawberries (Pint)
Spring Onions

Week 2
Salad Turnips
Snow Peas
Red Russian Kale
Strawberries (Pint)
Garlic Scapes

Week 3
Snow Peas & Sugar Snap Peas (1 pint of each)- We have a bumper crop of these lovelies, so you'll be getting a lot of them!  They are so good stir-fried or eaten fresh in a salad.
Kohlrabi (3) -  Some of you may have not know what these were last week; if you haven't eaten them yet it's ok, they store for a long time in the fridge.  They are a unique vegetable in the broccoli/cabbage family (brassica).  Peel them and slice them up.  Eat them raw (plain, with a dip, or in a salad) or you can cook them.  A good way is in a skillet with olive oil, salt and pepper.  Add some potatoes for a hearty side dish.
Red Russian Kale (1 bunch) - Our kale is going crazy, so you are getting a lot of it!  Our favorite way to eat it is a kale salad.  Chop it up in 1/4 inch shreds, removing the hard stem piece.  Mix up a dressing in a separate bowl of olive oil, vinegar (rice wine or red wine are our favorites), 1 clove chopped garlic (or a garlic scape), salt, pepper, nutritional yeast (if you have it) and a bit of honey (about 1 tsp.)  I don't have exact measurements, but the idea is to use more olive oil and less vinegar (about a 3:1 ratio).  With clean hands, mix the dressing into the kale well.  This recipe is really versatile; you can add in all sorts of things that sound good; shredded vegetables, nuts or dried fruit.  It's really good and really healthy.
Spring Onions (1 bunch) - Eat the green tops too, they are tender and fresh.
Fresh Mint (1 bunch) - Mint juleps anyone?  Also good in salads, chopped with fruit or floated in water. 
Garlic Scapes & Green Garlic or Basil - First choice to first comers at pick up.   Garlic scapes are the flowering part of the garlic plant.  They are tender and can be sliced up like scallions and stir-fried.  We also like to marinade them in olive oil and sea salt and grill or broil them for a tasty side dish.  Use the green garlic like you would regular garlic cloves.

Have a great weekend, see you at pick up!