Monday, July 28, 2014

CSA Share #8, Tuesday July 29th, 2014

Standard Shares:
1 lb green beans
1 pint mixed tomatoes
1.5 lbs zucchini and summer squash
½ lb pickling cucumbers
½ lb salad mix
1 bunch beets
1 bunch kale
small bag basil

Family Shares:
1 lb green beans
1 quart mixed tomatoes
3 lbs zucchini and summer squash
1 lb pickling cucumbers
½ lb salad mix
1 bunch beets
1 bunch kale
1 bunhc chard
1 cabbage
small bag basil

Farm News:

Well, things are growing wonderfully around here, getting tall and green and bushy and producing all sorts of things… red beets, green cucumbers, yellow squash, orange tomatoes and so much more.
Unfortunately for us, Mike managed to tear his bicep last week, and can’t use his arm for 6-8 weeks…. Of course they are the busiest 8 weeks of the season! He will be spending a lot more time with the kids for the next few months while Christa and our great crew juggle things around to fill the gap.
With 8 weeks until the Common Ground Country Fair, the season is flying by! Hope you’re enjoying it, too!

Thanks!
Christa, Mike, Lizzy and Nicky

Recipes

Simple Summer Zucchini with Tomatoes and Basil

1 pound zucchini or summer squash
2 tablespoon olive oil
2 cloves garlic, minced
1 cup diced tomatoes
1 cup basil leaves, roughly chopped
freshly ground pepper
salt

Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
    Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
    Season with salt and pepper to taste. Serve hot or cold.

Super Simple Cucumber Sandwiches
(Mike’s current favorite snack)

2 slices bread, toasted per your preference (We love the Maine Grain bread in the farmstand)
1 pickling cucumber, sliced thinly into sheets
Mayonnaise
Salt and pepper

Spread the warm toast with mayonnaise. Lay the sheets of thinly sliced cucumber over the prepared toast, and lightly add salt and pepper. Yum! A great snack in a hot day.

Crispy Kale with Lemon-Yogurt Dip

    1 bunch curly kale   
    1/4 cup extra-virgin olive oil
    2 garlic cloves, minced
    Salt and freshly ground pepper
    1 cup plain Greek yogurt
    1 teaspoon finely grated lemon zest
    2 tablespoons fresh lemon juice

    Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
    In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

From: http://www.foodandwine.com/recipes/crispy-kale-with-lemon-yogurt-dip

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