Week 12

Greetings

Well…the lettuce is surviving the heat wave and things are catching up. Looks like corn and melons will be more like September. Although, this is the first week where we will not have salad mix (you’ll get head lettuce instead) it is only because we were a bit off on our seeding schedule. So, next week it will continue! For the week:

SMALL SHARE

Head lettuce

Red onions

Cucumber

Zucchini

Green & purple beans

Celery!-  This is our first ever successful crop of celery and it is delicious! Although the ribs are smaller they are very tender and green..enjoy.

Tomatoes –since ours aren’t quite ripe yet, we are trading some food for food with our buddies at Mud Puddle Farm. They use organic practices as well and it is nice to be able to count on your local farming friends to help out. Thanks guys!

Cilantro

Swiss Chard

LARGE SHARE

Beets

Bell pepper

Salad mix

Eggplant

Some recipes for ya:

Veggie pasta

Although this doesn’t sound to exciting..it is delicious and my personal favorite and an easy dish right now.

Saute one or two onions and about four cloves of garlic in olive oil, then add some diced up eggplant. Once the eggplant is getting cooked though, add slivered zucchini and chopped tomatoes. Simmer all together for about 10-15 mins. Meanwhile, be cooking some linguine. As your veggie/tomatoes sauce is finishing up, finely chop parsley and basil. Turn off the heat on the sauce, drain the noodles and toss altogether with the fresh herbs and freshly grated parmesan. Season with salt and pepper, top off with more parm and enjoy with a nice salad. Enjoy!

Zucchini Parmesan (Adapted from Oakhill organics website)

(try making this with both zucchini and eggplant)

Slice up some squash about ¼ thick and sauté them until they are partially cooked. Spread them in a 9×13 pan, dab ricotta cheese and pesto all over, toss on beans or chopped cooked meat, cover with tomato sauce. Make two layers. Sprinkle parmesan cheese on top and bake at 350 for about 30-40 minutes or until bubbly. Yum!

Roasted rosemary roots:

Chop beets, potatoes, carrots or yams into small cubes (add garlic if you like) . Toss with olive oil, salt and pepper, and rosemary in a bowl. Lay flat on a cookie sheet and slow roast at 350 degrees until tender. Let cool and serve as a great side dish.

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