CSA Share #12, Tuesday August 27th, 2013

 

What You’re Getting:

Standard Share:

1 lb zucchini/summer squash

1 lb mixed sweet onions

1 head lettuce

1 pint cherry tomatoes

2 lb tomatoes

0.5 lb green beans

1.5 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Family Share: 

1 lb zucchini/summer squash

1 lb cucumbers

1 lb mixed sweet onions

2 heads lettuce

1 quart cherry tomatoes

4 lb tomatoes

1 lb green beans

2 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Farm News:

The peak of the season for the veggies! Yum!

We are harvesting non-stop these days, and are trying hard to make time with other things too, like weeding, caring for our fall crops, and freezing and canning veggies for our own winter use.

Speaking of which… it’s time to order your #2 tomatoes! If you are interested in tomatoes for canning, sauce or etc, we offer our “seconds” for a bulk discount. I’m offering this to CSA members only at first, and will open it up to the public next weekend. 

Our bulk #2 tomato prices are:

10 lbs for  $20.00

20 lbs for $30.00

50 lbs for $50.00 

(Our normal prices for #1 market tomatoes are $3.50-$4.00/lb)

#2 tomatoes are slightly blemished, very ripe, too ugly for market sale, etc. They are a mix of all of our available varieties – the varieties you will get in your order will be what is available that day. Orders can be ready for almost any specific day, beginning with this upcoming Wednesday, August 28^th.

Let us know if you are interested! Thanks!

Christa, Mike and Lizzy

Recipes

Green Bean and Cherry Tomato Salad

Adapted from Chez Panisse Vegetables

½ lb green beans

1 pint cherry tomatoes

1 large shallot (Or onion)

2 tablespoons red wine vinegar

Salt and pepper

1/3 cup extra-virgin olive oil

Basil or other herb (optional)

Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

1/4 cup extra virgin olive oil, divided

2 medium-size zucchini, thinly sliced

1 large tomato, diced

1 medium onion, thinly sliced

 Salt and pepper to taste

8 basil leaves, thinly sliced

4 slices country or sourdough bread

1 cup ricotta

Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.

CSA Share #11, Tuesday August 20th, 2013

What You’re Getting:

Standard Share:

1 lb zucchini/summer squash

1 lb mixed sweet onions

1 bunch swiss chard

0.25 lb basil

2 lb tomatoes

1.5 lb cucumbers

1 pint blueberries

Family Share:

2 lb zucchini/summer squash

2 lb mixed sweet onions

1 bunch swiss chard

0.5 lb basil

3 lb tomatoes

3 lb cucumbers

1 pint blueberries

1 cantaloupe melon

 

Farm News:

Hi all!

            It’s August – We are doing the best to get the most done each day, and counting down the days ‘til fall. In the meantime, we’re enjoying the incredible weather we’ve been having lately. The big harvests have begun – We’re bringing in the onions, and laying them out to dry in the greenhouse. After they have dried and been trimmed and bagged, we’ll bring in the winter squash and let it cure. Then there will be potatoes, carrots, beets, cabbages… Hopefully our new packing building will be done so we’ll have a good place to put it all!

I was hoping to get everyone a melon today, but there wasn’t enough from our Monday harvest for everyone, so just the Family Shares got them this week – Next week there should be enough to go around!

Thanks! Enjoy your veggies!

Christa, Mike, and Lizzy

Recipes

Summertime Salad with Tomato, Cucumber, Basil and Feta

 1 lb tomatoes, diced

    1 cucumber - peeled, quartered lengthwise, and chopped

    3 green onions, chopped (Or 1 medium white onion)

    1/4 cup fresh basil leaves, cut into thin strips

    3 tablespoons olive oil

    2 tablespoons balsamic vinegar

    3 tablespoons crumbled feta cheese

    salt and freshly ground black pepper to taste

    In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

http://allrecipes.com/recipe/tomato-basil-and-feta-salad/

Swiss Chard and Basil Salad

    1 bunch Swiss chard, washed and sliced into ribbons

    1 cup loose basil leaves, sliced into ribbons

    2 medium carrots, grated

    2 tablespoons olive oil

    1.5 tablespoons lemon juice

    2/3 cup dried cranberries

    1/4 cup roasted sunflower seeds

    salt to taste

Clean and tear Swiss chard from stems. Lay leaves flat and cut into thin ribbons. (This cut is called a chiffonade!) Add to a large mixing bowl and set aside.  Clean basil leaves and cut into thin strips as well. Mint and tarragon can also make nice additions to this salad if you have them on hand. Grate two carrots into the bowl with the chard and herbs, and mix to combine. 

Pour olive oil and lemon juice into bowl, and then massage liquid into the greens. The dressing should slightly wilt the salad.  Cover with a damp paper towel pressed directly against the top of the salad, and let greens marinate for at least 30 minutes.  When ready to serve, add sunflower seeds and dried cranberries, along with a few grinds of fresh salt.

http://www.dailygarnish.com/2013/05/swiss-chard-and-herb-summer-salad.html

CSA Share #10, Tuesday August 13th, 2013

 

What You’re Getting:

Standard Share:

 

1 bunch carrots

1 lb mixed sweet onions

1 kohlrabi

1 head lettuce

1 lb tomatoes

1 quart new potatoes

1.5 lb cucumbers

1 pint blueberries

Family Share:

 1 bunch carrots

2 lb mixed sweet onions

2 kohlrabi

1 head lettuce

2 lb tomatoes

2 quart new potatoes

2 lb cucumbers

1 quart blueberries

Farm News:

Hi all!

            We usually have our CSA dinner earlier in the summer, but due to a construction project that has been dragging on (And on, and on!), we put it off this year. Now we have finally decided on a date – Tuesday, September 10^th! There will be a farm tour and talk with Mike at 4:00, and then a farm dinner (provided by us) at 5:00. We hope you can join us! Please RSVP to let us know if you can - or can’t - make it.

Thanks!

Christa, Mike, and Lizzy

Recipes

Greek Salad (Horiatiki)

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 parsley, 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.

Roasted Red Potatoes, Kohlrabi, and Onions

   1 lb New potatoes, peeled and quartered

   1 Kohlrabi, peeled and cut into equal size pieces

   2 medium onions, quartered

   Olive oil

   Kosher salt and freshly ground pepper

    Preheat oven to 400 degrees F. Spray a flat baking sheet with nonstick cooking spray and set aside.

    Place cut up vegetables in a medium-size bowl and toss with olive oil, salt, and pepper. Use just enough oil to coat the vegetables — you don’t want the vegetables sitting in a pool of oil.

    Transfer the vegetables onto the baking sheet and roast in the oven for 30-45 minutes, until fork-tender, but crisp on the outside.

- See more at: http://www.nutritioulicious.com/2010/07/roasted-red-potatoes-kohlrabi-and-spring-onions/#sthash.wx21YLEb.dpuf

CSA Share #9, Tuesday August 6th

What you're getting:

Standard:

1 bunch carrots

1 bunch fresh onions

1 kohlrabi

1 pint mixed tomatoes

1 lb summer squash and zucchini

1 lb cucumbers

¼ lb arugula

¼ lb basil

Family:

 

2 bunches carrots

2 bunches fresh onions

2 kohlrabi

1 quart mixed tomatoes

2 lb summer squash and zucchini

2 lb cucumbers

½  lb arugula

¼ lb basil

 

Farm News:

Hi all!

Can you believe it’s August already? Now we just need some warmer, sunny weather and warm nights to ripen up all these melons and tomatoes! They’re really taking their sweet time this year. Jeeze.

Some of you may be wondering about our CSA dinner this year. We usually do it earlier in the season, but with our construction project dragging on and on this year, it hasn’t been a good place to gather a large group of people. Right now we’re thinking about early September, and we’ll keep you posted about specific dates!

Hope you are all enjoying your summer and your veggies.

Thanks!

Christa, Mike, and Lizzy

Recipes

Bruschetta with Tomatoes, Cucumbers, and Basil

    2 ripe tomatoes, chopped

    1/2 large red onion, diced

    1 cucumber, peeled, seeded, and diced

    1 cup fresh basil leaves, shredded

    Coarse salt and freshly ground pepper

    1/4 cup extra-virgin olive oil, plus more for brushing

    1 tablespoon red-wine vinegar

    1 baguette

    2 to 3 peeled garlic cloves, for rubbing

In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.

             Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.

Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.

http://www.marthastewart.com/332415/bruschetta-with-tomatoes-cucumbers-and-b

Kohlrabi and Summer Squash with Almonds

    2 small-medium summer squash or zucchini

    1-3 oz. sliced almonds

    1 T. butter or olive oil

    salt and pepper to taste

    1 medium-large kohlrabi bulb (optional)

    2-3 cloves garlic (optional)

Peel the kohlrabi. Dice into matchsticks, place in a bowl with 2-3 T. water and cook on high for 3-4 minutes or until tender. Alternatively, boil/steam the matchsticks in a small saucepan.

Heat the butter or oil in a large pan. Mince the garlic, if using, and add the almonds and garlic to the fat.

While the almonds are toasting—or before, if you’re a stickler about having your mise en place—slice the squash into thin pieces. You want them to be thin enough to just cook through in about a minute in the pan.

When the almonds are turning brown, add the squash. Toss gently to coat in the fat. After about a minute, remove from the heat.

From http://soursaltybittersweet.com/content/csa-2010-files-kohlrabi-and-summer-squash-almonds