CSA Week #7 (EOW Group #1)

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This Week's Harvest:

Sweet Corn--Surprise!  Our farmer friends at Crossroads Community Farm grow sweet corn for us each year, and it's ready!  We'll hopefully have it in the share for 4 weeks.  Organic sweet corn is truly an art--those guys work really hard to bring us delicious corn and we hope you enjoy!

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!

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

Eggplant, Zucchini, and Summer Squash--We're adding Eggplant to the mix this week as the plants start to ramp up!  We add eggplant to our mix of grilled vegetables--squash, onions, fennel, and eggplant are a perfect combination.

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!)

Cherry Tomatoes- Super sweet sungolds or beautiful mixed varieties.  Tomato season is starting!!!

Green Beans--So delicious!  Our second patch is producing well!

Cucumber—Great fresh, or try a batch of refrigerator pickles.

Green Peppers—bell or pointed shape, perfect for grilled veggie kabobs, stir fry, or dipped in hummus.

Salsa Verde Kit—everything you need to whip up a batch!  Delicious as enchilada sauce.

 

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 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, epazote, lemon verbena, mint and LOTS OF BASIL (pesto time!!).

 

This Week's Recipes:

Calabacitas (Mexican squash and corn dish)--Thanks for the idea Jen!

Basil Vinaigrette--Delicious!  Extra incentive to grab some basil from the herb garden...

Sauteed green beans with garlic and fennel

Grilled zucchini ribbons with pesto and white beans

Kohlrabi- sub for other veggies!

Refridgerator Pickles

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