CSA Week #9 (EOW Group #1)

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This Week's Harvest:

Sweet Corn--Our farmer friends at Crossroads Community Farm grow sweet corn for us each year.  Organic sweet corn is truly an art--those guys work really hard to bring us delicious corn and we hope you enjoy!

Blueberries--Our farm partner in Coloma, Flyte Family Farm, provides us with organic blueberries each year.  They are awesome! 

Yellow and Red Onions-- The first of our storage onions are cured, these all-purpose onions can sit on the counter.

Dill or Basil--Your choice of herb for this week's cooking.

Summer Crisp Lettuce--Fabulous crisp leaves for burgers and BLTs, or use in place of romaine in a caesar salad.

Carrots--They're back, a bit larger as we start into our mid-season planting.  The variety is Romance, and we're really enjoying their sweet flavor!

Eggplant, Zucchini, and Summer Squash--Our eggplant crop continues to ramp up, choose your favorite!

Fresh Garlic--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--Finally in full production, we have delicious pints for everyone this week.  Our summer crops have been puzzling in their slow pace toward maturity.  Sunshine has been abundant, but many say these cool nights (awesome for sleeping!) are not good for fruiting crops.

Kale--Great time of kale salad!

Mixed Tomatoes--Our larger tomatoes are equally slow in maturing, and the roma tomatoes are leading the pack.  We'll have plenty of those, with a few slicers and heirlooms mixed in.  I bet the heat blast this weekend will turn things around.

Cabbage--Choice of red or green this week, both "mini" varieties.  They are the perfect size for a batch of slaw, Asian salad, or a big stir fry.

Cucumbers or Kohlrabi—Last of the kohlrabi til the fall!

Broccoli--Our mid-season planting looks great.

Storage:

Most vegetables this week will keep best in plastic in the refrigerator.  The onions and garlic can be kept on the counter but garlic 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:

Beet Pesto Pizza with Kale and Goat Cheese

Creamy Corn Pasta with Basil (from last week, in case you missed it)

Sesame Kale Salad

Zucchini Corn Fritters

Roasted Corn, Black Bean, and Tomato Salad

Elote (Mexican Grilled Street Corn)

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