CSA
WEEK 13
Partial
Share
Carrots - Partial
Bundle
Cucumber - 1
slicer (American or sliver)
- 1
slicer (Asian or Armenian)
Summer
Leeks - partial bundle
Chard - partial
bundle
Basil - Partial
Bundle
Bell
Pepper - 1
Zuchini
or Patty Pan Squash - 2
Super
Greens - Partial Bag
Eggplant,
Italian or Asian ~8oz
**Red
New Potatoes ~1.5#
**Tomatoes,
mini slicer - Partial Bag
**Red
Sweet Onion - 1 sm
Full Share
Carrots - Bundle
Cucumber - 2 slicers
- 1 lemon
Summer Leeks - bundle
Chard- bundle
Basil - Bundle
Bell Pepper - 2
Zuchini or Patty Pan Squash - 4
Super Greens - Bag
Eggplant, Italian or Asian ~12oz
**Red New Potatoes ~2#
**Tomatoes, mini slicer - Bag
**Red Sweet Onion - 1med
**these
items are non-refrigerated and will be clearly labeled at CSA
pickup for partial and full you have THREE seperate things to
add to your boxed share this week; tomatoes, potatoes, and an onion**
~~~Save
The Date~~~ Lower Valley Farm Pasture Walk August 25th
6:30-7:30p.m.
Join
Jay for a walk through the pasture Thursday evening as he shows you
our unique pasture raised beef and lamb production system in action!
Please
note: We're changing the Newsletter format a bit to put the veggie
list on the front page. :)
The
garden is growing like crazy and we are flipping beds from main
season kohl crops (cabbage, broccoli, cauliflower, romanesco), to
late fall roots including hakuri turnips, radishes and beets. We're
also flipping summer roots to fall salad crops and Asian greens.
About 700 feet of beds come out of production each week this time of
year. This week marks the week we'll start seeding fall arugula,
lettuce mix, and radishes every week. The hakuri turnips, super
greens, and baby kale are seeded bi-weekly. The last succession of
beets, and an experimental late green onion are going in now. The
potatoes are coming out and being seeded to a 'cover crop' that will
be tilled into the ground next spring for a boost in nitrogen before
planting next year's corn.
Speaking
of corn, this year's corn is slowly but surely getting bigger every
week and just starting to think about tasseling out (fingers crossed
for Back To School Sweet Corn).
Recipe
Ideas for the week
Leeks
I will probably make a potato
leek soup this week. I know this is capitol W, weird but when it
starts getting cold out in the mornings...I often eat a hearty soup
for breakfast. Sorry Wheaties...you are just not the breakfast of
champions I need to put in a big work day. Too hot for soup? No
Problem! I also love leeks on the grill or in a stir fry. They are
also so amazing cooked in large amounts of butter and served
with….anything. Butter sauteed
Leek Pizza with tomatoes and
pesto For
The
WIN!
Eggplant
this is a vegetable that people
usually feel very strongly that
they either LOVE or DO
NOT love. If you are in the
DO NOT
love group give this good fresh eggplant a try; it may just surprise
you. It has nothing in common with the sponge-like stuff you buy at
the grocery. Now, we've got two differently
shaped of eggplants,
the long ones are “Asian”
and the rounder ones are “Italian”
but they taste pretty much exactly
the same. So if you had
your heart set on eggplant parmesean and you got an Asian
eggplant take heart! Likewise, if you got an Italian
eggplant and you were thinking eggplant curry; no problem! These
eggplants have different geographical origins and different shapes
but they taste pretty much exactly the same.
My
absolute favorite way to cook eggplant is the myth and legend;
eggplant Parmesan.
But
it's a bit fussy and !ohmy! It just doesn't work itself into my
summer cooking rotation :).
So
(surprise!) I usually peel eggplant and then roast it and add to my
weekly breakfast egg bake, grill it, or stir fry it. Even though
eggplant is an 'uncommon' vegetable; I find it to be one of the most
versatile
vegetables
around. It lends an earthy unique flavor and texture to just about
any dish.
Chard
I know returning CSA members have heard this recipe idea before but
one of my favorite ways to prepare chard is to take a few large
bundles, remove the stems and thoroughly
chop. Saute an onion in a very large cast iron skillet add chard
make little 'nests' in the chard and crack an egg into each one and
top with sharp cheddar, lower the heat and cover to allow cheese to
work it's melty magic. Makes a wonderful breakfast.
Have
a great week ~
J&M
