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.
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.
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