Shoot,
somehow I am putting 10 things in the shares this week?! What a
great time to talk about how we decide what we put in the shares and
the share value over the course of the season.
So
we are usually shooting for 8 items a week. This makes it so we can
put a reasonable amount of each item in the full shares and about
½-3/4 of that amount of each item in the partial shares. Often one
or two items in the partial shares will be ~really small!~ and that
is simply to keep the total value for the week reasonable while
giving our partial share families the same variety of produce the
full shares are getting. The share values are a minimum of $25/week
for full shares and 17.50/week for partial shares. The first six
weeks and the last four weeks we usually stick pretty close to that
share value and the remaining 11 weeks of the season, usually week
7-18 we go over the value price up to $30/week for full shares and
~20/week for partial. This week is our first week this year of going
over that 30/20 peak season goal. We are having a great season and
are happy to share some of the extra extra bounty with you all.
CSA
WEEK 12
Partial
Share
Carrots ~ Bundle
Cucumber ~ 1 silver slicer or asian slicer
Shallots ~ 1
Basil ~ Partial
Bundle
Green
Cabbage ~ ½ large
Zuchini
or Patty Pan Squash ~ 2
Lettuce
Mix ~ Partial Bag
Tomatoes
~3/4#
Kale ~ Partial Bundle
Potatoes!
Full Share
Carrots ~ Bundle
Cucumber ~ silver slicer or asian slicer
Shallots ~ 2
Basil ~ Bundle
Green Cabbage ½ large ½ extra large
Zuchini or Patty Pan Squash ~ 3
Lettuce Mix ~ Bag
Tomatoes ~ 1#
Kale ~ Bundle
Potatoes!
Recipe
Ideas for the week
Man
this time of year gets busy doesn't it? While I'm horrible at making
freezer meals I am awesome at making sure we eat well by staying on
top of meal prep. What am I talking about? Well, having the pantry
stocked with staples like milk, eggs, good salt, and great fats, and
making sure there is always meat thawed out, and that I've got large
glass Pyrex tubs full of washed cut up veggies means I've always got
a meal I can put together in ten minutes.
(cucumber taxonomy)
I
also like to have a couple casserole dishes full of pre-roasted
veggies ready to go. Especially when it's hot. At 8 p.m. put washed
cut up veggies in the oven + a stick of butter = awesome food and no
hot kitchen for the next day.
Oh,
and I also have a 4 qt Pyrex bowl with a lid that fits a 1# bag of
salad mix. Salad always on the ready!
I
also always like to have already cooked rice or potatoes in the
fridge. It saves so much time in the kitchen to set aside some time
for washing and chopping up enough produce for three days or even for
the whole week at a time.
So,
what is a shallot?
A
member of the onion family, a shallot is milder than an onion and
makes it wonderful for adding as a topping to a raw dish. They are
also wonderful added raw to a casserole. They have a sweeter and yet
more garlicky flavor than onions. They are also really good grilled.
I do like sauteing
them and using them just as you would an onion but they are milder so
you can use more than you would use with onions.
WHOA!
That's a big
cabbage!
Right? Here is our absolute favorite things to do with these
cabbage monsters. Cut them into wedges (I like about 6 wedges per
half a cabbage) and GRILL them. You
can find more detailed directions from the always inspiring
thekitchn.com
Grilled
cabbage is awesome topped with a basil pesto (what isn't good with
basil pesto?!)
WE
LOVE
POTATOES so
much. These fresh little gems are great roasted with butter, boiled
and served with simple herbs, butter and salt, or pan fried. They
are delicious!
Next
week: Basil,
Carrots, Zucchini,
I
know I said it last week BUT I think next week
we'll
have peppers and eggplant for CSA. Also, keep fingers crossed that
chard will be back to it's pre-hail finery.
