CSA Share # 10, Tuesday, August 12th, 2014

What You’re Getting: 

Standard Share:

1 bunch kale           

2 lb zucchini and summer squash

1 slicing cucumber

2 lbs Tomatoes

1 Eggplant

1 bunch carrots

1 bunch onion

Family Share:  

1 bunch kale

3 lb zucchini and summer squash

1 slicing cucumber

1 bunch chard

4 lbs Tomatoes

2 Eggplant

2 bunch carrots

2 bunch onion

Farm News:

What gorgeous weather we’ve been having and it is officially peak tomato season! Even more exciting is that melons are coming soon; maybe even some will be ripe starting next week!

Once again, if you like canning, or freezing veggies for the winter, this is the season to do it! We will let you know if and when we have surplus crops for bulk orders. Tomatoes should be available for canning later this month. Our cabbage is going fast but we still have some left. This will be the last week of availability. 40 lbs of cabbage makes 5 gallons of sauerkraut to keep your winter tasty. Usually $1.00/lb, right now you can get cabbage for $0.25/lb when you buy 20 lbs or more. This is for CSA Members only! Let us know if you’re interested.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Bulgur Wheat Salad With Tomato and Eggplant

Ingredients

    1 cup bulgur wheat

    1 eggplant, thinly sliced

    5 tablespoons extra-virgin olive oil

    1 pound cherry tomatoes, cut in half

    1 tablespoon red wine vinegar

    kosher salt and pepper

    1 cup basil leaves, torn

Directions

    Heat broiler.

    Cook the bulgur according to the package directions.

    Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

    Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

    Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

Kale, Carrot and Avocado Salad

Ingredients:

    1 bunch kale, stemmed and finely chopped

    2 cups grated carrots

    1/2 avocado, peeled and pitted

    1/4 cup thinly sliced red onion

    2 tablespoons lemon or lime juice

    2 tablespoons sesame seeds, toasted

    1/2 teaspoon reduced sodium soy sauce

Method:

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.