CSA Week #6 (EOW Group #2)

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This Week's Harvest:

Fresh Grilling Onions-- A mix of sweet heirloom onions--red and yellow.  It's one of my favorite crops and favorite foods to use.  These fresh onions are flavorful and juicy, and caramelize quickly when cooked--perfect for grilling and roasting.  Store these in the fridge, as they are not yet cured for counter storage.

Fennel--We LOVE to add diced fennel to roasted or grilled mixed veggies--summer squash, onion, broccoli, and later eggplant and peppers as well.  It adds a wonderful flavor that slightly caramelizes when cooked and its celery-like texture adds variety to the mix.

Salad Mix--10 lettuce varieties.  Lettuce is back!

Frisee--Great addition to salads.   Juicy and a bit bitter, it pairs well with stronger cheeses and rich dressing.

Broccoli--Medium-sized heads from our summer planting.  Roast with your summer squash and onions for a quick dish.

Kohlrabi--Crunchy and sweet, kohlrabi is a perfect picnic food, dipping veggie for hummus or dressing, or salad ingredient.  Take a pairing knife to peel back the skin and then slice the interior for easy snacking.  Worker Share Lily introduced me to dipping slices of kohlrabi in salt as a beer snack.  My kohlrabi intake has increased many fold!

Carrots--First of the season!  Our summer variety is smaller and crisp--not as sweet as they will be in the fall but great fresh flavor!

Zucchini and Summer Squash--So versatile, we have squash somewhere in our meal almost every day.  This week a favorite was zucchini fritters and zucchini fries (see below)

Basil or Dill--It's a great week for a zucchini and basil frittata, or chopped fresh basil tossed with grilled summer squash and fresh onions.  Cucumber salads and slaws will thank you for the dill.

Fresh Garlic--finally!  Bulbs dug just hours before distribution.  They are crisp, juicy, and packed with flavor!  These bulbs are not yet cured, so they can be kept in a bag in the fridge, or a dry place in your kitchen (just beware that the garlic aroma will spread!)

Scallions--Even though onion season is upon us, scallions are still a favorite for a milder fresh flavor in salads, stir fries, and slaws.

Green Beans--So delicious!  We love beans at my house, and the first ones need no adornment.

Cucumber--Cucumber salads, here we come!  

 

EXTRA: Garlic Scapes (last crate!) and kohlrabi

 

Storage:

Most vegetables this week will keep best in plastic in the refrigerator.  The onions and garlic can be kept on the counter but will have a strong aroma.  Just about everything this week will last 10-14 days, and garlic scapes, onions and garlic will keep for about a month.

 

This Week's U-Pick:

Flowers are blooming!  Bring a vase or cup to keep flowers fresh on the way home, and a pair of snips or scissors to avoid the wait for ours.

The herb garden is open (but pardon our weeds!)  Parsley, sage, lavender, sorrel, tarragon, lemon verbena, and chives are available for picking this week.  Some of our herbs have taken their time emerging from their winter sleep (not that we blame them) so this list will lengthen over time.   If you haven't visited the Herb Garden, just ask us for directions when you collect your share.

Field Gleaning: We still have "ugly but tasty" cilantro and dill in our field for picking.  Wet weather in June prevented our replacement planting, so we are making due until the next patch is ready!  Just follow the signs from the Herb Garden.

 

Recipes: 

Zucchini Fritters

Zucchini Fries

Fennel Roasted Vegetables

Cucumber Yogurt Salad

 

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