CSA Share #13 Tuesday, September 2nd, 2014

 What You’re Getting: 
 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 lb onions

1 bunch carrots

1 slicing cucumber

5 lbs cantaloupe melon (1 large or 2 small)

 

Family Share:

1 quart cherry tomatoes

3 lbs tomatoes

2 lb onions

2 bunches carrots

1 slicing cucumber

2 lbs zucchini and summer squash

8 lbs cantaloupe melon (2-3 melons)

Farm News:

September already! Ahh, the crisp fall air, cool mornings… just kidding, it’s 85 degrees with what feels like 100% humidity and we’re sweating our sunscreen off faster than we can apply it. Luckily, our delicious ripe cantaloupes LOVE this weather! It’s exactly what they need. Enjoy them, because I can’t say whether or not we’ll still have them next week! Their season is short and sweet (Very sweet!). They are ripe and ready…. Don’t wait until the end of the week to eat them!

            We are also in countdown-to-the-fair mode… The Common Ground Fair, that is! We have a lot to do to get ready. If you frequent the fair, or will be coming for the first time, come visit us at the Rose Gate Farmers Market area!

Our tomatoes are slowing down a lot, so if you had your heart set on #2 bulk tomatoes but haven’t ordered yet, now is the time to do so! We’ll try to squeeze you in. We can’t promise anything, but we’ll try!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Melon, Cucumber and Tomato Salad

1 cucumber, diced

Salt to taste

1 pound ripe tomatoes, cut in thin wedges or diced

1 small ripe cantaloupe, peeled and diced or shaped into melon balls

2 to 3 tablespoons white wine vinegar or sherry vinegar

1 tablespoon lime juice

1 teaspoon mild honey

4 tablespoons grapeseed oil, rice bran oil or canola oil

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. Just before serving, toss with the herbs. Taste the salad, adjust the seasonings and serve.

 Because of the salt, the vegetables and fruit will give off a lot of water, so if you don’t want the salad to be too juicy, salt shortly before serving.

Adjusted from: http://www.nytimes.com/2012/07/16/health/nutrition/melon-cucumber-and-tomato-salad.html?_r=0

Balsamic Maple Roasted Carrots and Onions

1 bunch carrots, cut into sticks

1 lb onions, peeled and quartered

1 tablespoon extra virgin olive oil

 ¼ cup maple syrup

 2 tablespoons balsamic vinegar

    Preheat oven to 375°C. Line a large roasting pan with non-stick baking paper.

    Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender.

    Sprinkle over the maple syrup and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.

CSA Share #11, Tuesday, August 19th, 2014

 

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 bunch onions

1 head lettuce

1 bunch mint

Green beans (Amount depending on harvest)

1 bunch carrots

Family Share:

 1 bunch kale           

3 lb zucchini and summer squash

2 slicing cucumbers

1 qt potatoes

1 pint cherry tomatoes

1 bunch parsley

5 lbs Tomatoes

2 lbs mixed onions

Farm News:

Well, our melons are being slooooow to ripen this year, but in the meantime, we have all these delicious tomatoes to enjoy…. And potatoes, and onions, and cukes…yum! Time for summer salads.

Thanks to all of you who have sent well wishes about Mike’s arm. He is slowly healing, getting to spend lots of time with the kids, and is trying his best not to lift things. In the meantime, Christa is getting to spend lots of time doing farm tasks she’s been missing, and discovering that Mike is actually way better at keeping the dishes washed and the house clean. The only things that really aren’t getting done are paperwork and laundry, but hey, these never get done in August anyway. All in all, we are doing great and are powering through the busiest time of our year, thanks of course to our great crew of apprentices this year.

If you want ‘em, this is the month to order #2 tomatoes!

10 lbs for $20.00

20 lbs for $30.00

50 lbs and more for $1.00/lb

Call or email the farm to order, and pick up in the farmstand or at your CSA pick-up location.

Thanks!

Christa, Mike, Lizzy and Nicky

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.

Duncan’s New Potato Salad        

           

• 1 lb new potatoes
• 1 cucumber
• 1 medium tomato
• 2 tropea onions
• ½ bunch parsley
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tbsp salt
• 1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.

CSA Share # 9, Tuesday August 5th, 2014

What You’re Getting:

Standard:

1 pint cherry tomatoes

1 bunch onion

¼ lb basil

1 head lettuce

1 bunch carrots

1 pint blueberries

1 lb cucumbers

1 bunch parsley

Family:

1 pint cherry tomatoes

1 lb tomato

1 bunch onion

½ lb basil

1 head lettuce

1 bunch chard

1 bunch beets

1 bunch carrots

2 pints blueberries

2 lbs cucumbers

1 bunch parsley

 

Farm News:

Things are extra busy around here, it being the peak of the season and Mike being mostly out of commission! The crew harvests almost all the time, and farmers markets are extra busy.

If you like canning, or freezing veggies for the winter, this is the season to do it 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. Right now we have a huge surplus of green cabbage. Into sauerkraut? 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

Basil Pesto

1/3 lb basil

1/2 cup pine nuts, or any other nut (I like walnuts)

1/2 cup grated parmesan cheese, or any other hard cheese

1-2 garlic cloves

1/4 teaspoon salt

1/4-1/2 cup extra-virgin olive oil

Blend half the basil with nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

Pesto is wonderful on pasta, sandwiches and almost anywhere you can think of. Believe it or not, you can substitute arugula or kale (or many other greens) in this recipe to make pestos with an array of flavors. Enjoy!

Cucumber, Onion and Parsley Salad

1 large cucumber

½ cup red or sweet onion, finely diced (or more to taste)

1/2 cup chopped parsley

½ tsp oregano

1/4 cup crumbled Feta cheese

2 T best quality extra virgin olive oil

1 T fresh lemon juice

salt and fresh ground black pepper to taste

Dice cucumbers and onion. Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.

In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil, oregano and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with salt and fresh ground black pepper and serve immediately.

Cherry tomatoes are a delicious addition to this salad…. but haven’t you eaten them already?

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.

From: http://www.wolfgangpuck.com/recipes/side-dishes-and-vegetables/Zucchini-with-Basil-and-Tomatoes

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

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

CSA Share #8, Tuesday July 30th, 2013

What You’re Getting: 

Standard:

1 bunch kale

1 kohlrabi

1 head lettuce

1 bunch onions

1 lb cucumbers

1 quart new potatoes

Mixed tomatoes, 1 pint

1 bunch parsley

1 spring fresh rosemary

Family:

 

1 bunch kale

2 kohlrabi

2 head lettuce

2 bunch onions

2 lb cucumbers

2 quart new potatoes

Mixed tomatoes, 1 quart

1 bunch parsley

2 springs fresh rosemary

Farm News:

Hi all!

I’m just too sleepy to write farm news this week…..you understand. I’ll give you some extra recipes to make up for it. Have a great week!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Duncan’s New Potato Salad       

          

   1 lb new potatoes

    1 cucumber

    1 medium tomato

    2 fresh onions

    ½ bunch parsley

    ½ cup olive oil

    ¼ cup balsamic vinegar

    1 tbsp salt

    1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.

Roast New Potatoes with Rosemary

    1 lb of new potatoes, cleaned

    1 1/2 Tbsp olive oil

    2 cloves garlic, minced

    1-2 teaspoons fresh rosemary, chopped

    1/4 teaspoon salt

    Ground pepper to taste

Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Roasted Kale Chips with a twist!

Ok, we’ve all had kale chips before… but this new recipe I found via a customer this weekend is twice as amazing!

    1 bunch kale

    2-3 teaspoons extra-virgin olive oil

    3/4 teaspoon salt

    2 teaspoon nutritional yeast

    ½ teaspoon of ground cayenne pepper

Preheat oven to 325 F.

Roughly chop washed, dry kale leaves. Toss the leaves in a large bowl with the other ingredients.  Line a baking sheet with parchment paper. Spread the leaves on the paper in a single layer. Do not crowd the leaves or they will not dry evenly. If necessary, bake in more than one batch or on several trays. Bake for 12-15 minutes until they are crisp but not beginning to burn.

Let cool before transferring to serving bowls or storing in paper bags. If you have a vacuum sealer, once the chips are cooled you can vacuum seal them in plastic for long term storage. Otherwise, they will keep their crunch longer if stored in paper rather than plastic bags. Do not refrigerate.

If your chips lose their crunch, re-crisp them by spreading them out on a baking sheet again and baking at 300 F for just 5 minutes. They will crisp up as they cool.

Share # 15 Tuesday, September 18th

Mike and two of our apprentices setting up our stand at the fair in 2011

What You’re Getting:

1 bunch swiss chard

1 head lettuce

1 lb tomato

1 pint cherry tomatoes

½ lb green beans

1 cucumber

1 lb onions

1 leek

2 hot peppers

Farm News:

It’s FAIR WEEK! All week long we will be harvesting, bagging, weighing, cleaning and braiding veggies in preperation for the Common Ground Fair in Unity. If you’ve never been I highly recommend it, there is tons to do and see and some really good food.

This week you can enjoy what will probably be the last of the cukes and hot peppers, and possibly the last of the tomatoes, although I hope we will have the tomatoes one more time.

Enjoy your share!

Christa, Mike, and Lizzy

Recipes

Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine

3 tablespoons olive oil

1 tablespoon fresh lemon juice, or to taste

1 tablespoon minced garlic          

2 tablespoons freshly grated Parmesan cheese

1/2 small onion, diced          

salt to taste (optional)

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Cucumber, Tomato and Green Bean Salad

    1/4 tsp salt

    1/4 tsp sugar

    1/4 tsp pepper

    1 clove garlic, minced

    1 tbsp extra virgin olive oil

    1 tbsp balsamic vinegar

    1 tbsp lemon juice

 

    1 cucumber, peeled, seeded and diced

    3 tomatoes, seeded and chopped

    ½ lb. green beans, cut in 1" lengths and lightly steamed until crisp-tender.

 

Whisk together dressing ingredients until well blended. Toss vegetables in a large bowl.

Pour dressing over vegetables and toss to blend.

Chill before serving.

Share #10, Tuesday August 14th

 

What You’re Getting:

1 lb mixed tomatoes

1 pint cherry tomatoes

1 head lettuce

1 bunch parsley

1 lb cukes

1 lb zucchini/summer squash

1 pepper

1/2 lb green beans

1 bunch carrots

Farm News:

Farm life in August is harvest, harvest, harvest all the time. Oh yeah, and also make time to care for those important fall crops.  This is the point in the season that most of our hard work all spring has been leading up to, so we try to make the best we can of it!

We really enjoyed meeting so many of you last week at the CSA dinner, thank you so much to those of you who made it out! It was definitely the best turn out we’ve had, and we’re already brainstorming for next year’s dinner.

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Greek Salad (Horiatiki)

As seen at last week’s CSA dinner!

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 parsly, 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.

Sesame Green Beans

½  pound green beans, trimmed

1 teaspoons extra-virgin olive oil

1 teaspoon sesame seeds

1 teaspoon  sesame oil

Salt & freshly ground pepper, to taste

 Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Preheat oven to 500ºF.  Toss green beans with olive oil. Spread in an even layer on a rimmed baking sheet. Roast, turning once halfway through cooking, until tender and beginning to brown, about 10 minutes. Toss with sesame seeds, sesame oil, salt and pepper.

Mosaic Salad

    1 medium cucumber, sliced

    2 yellow summer squash or zucchini, thinly sliced

     2 medium tomatoes, sliced

   

DRESSING:

     1/4 cup vegetable oil

     3 tablespoons minced fresh basil

     2 tablespoons lemon juice

     2 tablespoons cider vinegar

     1 teaspoon sugar

     1/2 teaspoon grated lemon peel

     1/4 teaspoon salt

Arrange the cucumber, squash and tomatoes on a large serving platter. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.