CSA Share #6, Tuesday July 15th, 2014

What You’re Getting:

Standard

½ pint raspberries!!!!

1 bunch kale

1 bunch Hakurei summer turnips

1/3 lb salad mix

1 bunch scallions

½ head green cabbage (2lbs)

1 bunch parsley

Family 

2 (1/2)  pint raspberries!!!!

1 bunch kale

1 bunch chard

2 bunches Hakurei summer turnips

1/2 lb salad mix

2 bunches scallions

1 head green cabbage (4-5lbs)

1 bunch parsley

Farm News:

This is late this week because it was so hard to predict what would be ready this week: Do we have enough zucchini from the first picking to give every one? Are the carrots ready? Raspberries? Looks like NEXT week we will be able to give you guys zucchini, carrots and TOMATOES (!)… but this week you get raspberries! Yum!

We are not excited about all the heavy rain scheduled for today and tomorrow, but you can’t control the weather, so we’ll try to make the best of it, pruning and thinning things in the greenhouses and hoping the sun will come out again soon!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Parsley Scallion Hummus

(2) 15 oz. cans garbanzo beans (chickpeas)

5 scallions sliced thinly

1 bunch parsley leaves chopped

2 Tbsp tahini

3 Tbsp lemon juice

 1/4 teaspoon cumin powder

1 1/2 teaspoon kosher salt

1/3 cup olive oil

In a food processor or blender, finely chop the scallions and parsley. Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth. Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.

You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!

From: http://aminuteinthelifeofmaria.blogspot.com/2012/10/parsley-scallion-hummus.html

Hakurei-Cabbage Slaw

 1/2 cup slivered almonds

 3 tablespoons vegetable oil

 2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound cabbage, chopped into this strips

4 medium Hakurei turnips, sliced thin

2 scallions, thinly sliced

1/4 cup chopped cilantro

 Freshly ground pepper

    Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

    In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

From: http://flyingcoyotefarm.wordpress.com/2014/07/03/csa-week-4/