Share #10, Tuesday August 14th

 

What You’re Getting:

1 lb mixed tomatoes

1 pint cherry tomatoes

1 head lettuce

1 bunch parsley

1 lb cukes

1 lb zucchini/summer squash

1 pepper

1/2 lb green beans

1 bunch carrots

Farm News:

Farm life in August is harvest, harvest, harvest all the time. Oh yeah, and also make time to care for those important fall crops.  This is the point in the season that most of our hard work all spring has been leading up to, so we try to make the best we can of it!

We really enjoyed meeting so many of you last week at the CSA dinner, thank you so much to those of you who made it out! It was definitely the best turn out we’ve had, and we’re already brainstorming for next year’s dinner.

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Greek Salad (Horiatiki)

As seen at last week’s CSA dinner!

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta. Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsly, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Sesame Green Beans

½  pound green beans, trimmed

1 teaspoons extra-virgin olive oil

1 teaspoon sesame seeds

1 teaspoon  sesame oil

Salt & freshly ground pepper, to taste

 Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Preheat oven to 500ºF.  Toss green beans with olive oil. Spread in an even layer on a rimmed baking sheet. Roast, turning once halfway through cooking, until tender and beginning to brown, about 10 minutes. Toss with sesame seeds, sesame oil, salt and pepper.

Mosaic Salad

    1 medium cucumber, sliced

    2 yellow summer squash or zucchini, thinly sliced

     2 medium tomatoes, sliced

   

DRESSING:

     1/4 cup vegetable oil

     3 tablespoons minced fresh basil

     2 tablespoons lemon juice

     2 tablespoons cider vinegar

     1 teaspoon sugar

     1/2 teaspoon grated lemon peel

     1/4 teaspoon salt

Arrange the cucumber, squash and tomatoes on a large serving platter. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.