CSA Share #9, August 2nd, 2011

1 head lettuce                        Summer Cabbage

Tomatoes                        1 bunch tropea onion

1 bunch Cilantro            1 lb new potatoes

Cucumber                        1 bunch Parsley

Farm News:

            We’re pretty excited for this week because we have a new farm intern coming on August 1^st (Hooray!). One of our interns had to leave in late June due to some back problems, so we’ve been scrambling to keep our heads above water ever since. Very excited for the extra pair of hands.

            The peas are finished, but the beans are just starting, so there should be some fresh green beans next week, as well as green peppers and more tomatoes. Our fight with the cucumber beetles continues to keep down the squash and cucumbers, but there were finally enough cukes this week to distribute. We’re starting to plant our fall cover crops in areas of the fields that had our earliest crops, and are seeding our fall spinach, turnips, and other things. The fall is coming faster than we can believe – only about 8 weeks until the Common Ground Fair!

Thanks so much!

Christa, Mike, and little Lizzy

Recipes of the Week:

Warm Cabbage, Red Onion and Apple Slaw

This recipe originally called for red cabbage, but we think it worked beautifully with green.

·      5 tbsp. olive oil

·      3 tbsp. balsamic vinegar

·      1/2 head cabbage

·      3 tropea onions cut into wedges

·      1 tsp. caraway seeds

·      2 Granny Smith apples cored and cut into eight wedges

·      salt and pepper to taste

Cut out the core of the cabbage half and cut the cabbage into small pieces. Warm the olive oil in a large frying pan over medium heat. Add the onions and cook, stirring occasionally, 2 minutes. Add the cabbage, apples, caraway seeds and vinegar. Stir well. Cook, uncovered, 4 minutes, stirring occasionally. Season to taste with salt and pepper when the cabbage is soft. Transfer to a serving bowl and serve immediately.

Duncan’s New Potato Salad        

           

• 1 lb new potatoes
• 1 cucumber
• 1 medium tomato
• 2 tropea onions
• ½ bunch parsley
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tbsp salt
• 1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.