CSA Week #5 (EOW Group #1)

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This Week's Harvest:

Summer Crisp or Romaine Lettuce--Very crisp and crunchy.  Summer Crisp is very similar to Romaine

Carrots--First of the season!  We were finally able to start digging them this week 🙂

Broccoli--Finally!  Our harvests remain small, and this week's broccoli is supplemented with a harvest from our friends at Crossroads Community Farm.

Salad Mix--Mix of 10  lettuce varieties.  Washed, spun, ready to eat!

Rainbow Chard--Colorful saute/cooking green.  It's excellent in egg dishes, summer soups, and simply sauteed with garlic scapes

Garlic Scapes--Take all you want this week!  Fresh green garlic flavor, chop as you would a scallion and use raw or cooked.  They keep 4-5 weeks in a bag in your fridge.

Summer Squash/Zucchini--We grow a mix of green zucchini and a bicolor squash called "zephyr".  They can be used interchangeably in recipes, although I find the zephyr more sweet and buttery.

Dill--Fresh dill pairs really well with grilled veggies, salads and slaws.  While it's light on other farm veggies, I LOVE to make a batch of Hungarian Mushroom Soup when I have fresh dill around.  

Snow Peas (with a few snap peas)--Snow Peas are the clear survivor this year, performing much better than our poor snap pea friends.  Luckily they are sweet, crisp and delicious raw or cooked.  We love to dip them in hummus, dressing, or goat cheese.

Scallions--Use anywhere you would use an onion.

Cucumber--Just 1 or 2 this week, but the big patch is about to start producing!

 

Storage:

Most vegetables this week will keep best in plastic in the refrigerator for 1-2 weeks.  Carrots and garlic scapes will store for 1 month or more in a bag in the fridge.

 

This Week's U-Pick: Flowers!  We finally have blooms popping!  We will set a stem limit this week only so all can enjoy the first blooms.  Herbs--Basil, mint, rosemary, chives, sage, thyme, oregano, lavender, sorrel, tarragon, and lemon balm are available for picking this week. 

Read more about our U-Pick areas in the Farm News HERE

 

Recipes:

Scallion Pancakes with Ginger Dipping Sauce

Grilled Sausage with Summer Squash

Spiced Zucchini Carrot Bars

 

 

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