~~We
are experimenting with having everything in the box for
pickup. Your items that you do
not need to keep in your fridge
this week are; tomatoes, onions, shallots, and spaghetti squash~~
Partial
Radish - partial bundle
Parsley - partial bundle
Carrots - partial bundle
Zucchini/patty pan - 1
Cucumbers - 2
Kohlrabi - 2 each
Lettuce Mix - partial bag
Tomato Medley - ~pint
Spahgetti Squash - medium
Green Bells - 1
Sweet Onions - 2
Shallots - 1
Full
Radish - bundle
Parsley - bundle
Carrots - bundle
Zucchini/patty pan - 1-2
Cucumbers - 2-3
Kohlrabi - 3 each
Lettuce Mix - bag
Tomato Medley - ~quart
Spahgetti Squash - large
Green Bells - 2
Sweet Onions - 3
Shallots - 2
New this week we are including shallots in the shares for the
first time this year. These are fully cured and shelf stable. You
store them just like storage onions; in your pantry or on the kitchen
counter. Our shallots are really large. Is that from the day length
here? Is it the soil fertility? Is it our sheer love of alliums
making them grow so large? We don’t know. What we do know is that
you can use about 1 shallot for 1 onion in any recipe.
Shallots have a mild distinctive flavor with less ‘bite’ than
onions and yet also a bit garlicky. They are delicious and we hope
you enjoy them!
Spaghetti Squash
with Shallots and Parsley
Yes this recipe calls for garlic and yes you will be getting garlic
in your csa box next week. This week you can substitute in some
shallots.
Easy Peasy Bell Pepper/Zucchini/Radish top Egg Bake
Remember the egg bake idea from last week? This week you can use
your radish tops!
In a large heavy bottomed pan heat generous amount of oil or butter
(Choose butter!).
Thinly chop bell peppers, zucchini, and 1/2-2 red long onions
depending on your preference of onioniness. While this is sauteing,
thoroughly chop your golden beet tops. (Yes, all of them! They will
cook down significantly) add beet tops and cook at a high heat until
greens reduce.
While greens reduce mix up 12-24 eggs and some milk or cream pour egg
mixture into a buttered casserole, add veggies (also good with pork
sausage!) (and also good topped with cheese!)
Pour this into a pie crust (s) for a quiche! Or keep it simple for an
eggbake/frittata.
Roasted
Heirloom Tomatoes
Bacon
Tomato Pasta
You could make this just like the recipe
suggests (with pasta) or you could serve it on top of your spaghetti
squash.
Or how about a yummy way to use some tomatoes
and cucumbers at the same time? With this Cucumber Tahini Salad
We like growing kohlrabi both in the spring and
again in the fall. Though with this year’s heat we now think we
could grow it all season long. Our family’s favorite thing to do
with kohlrabi is peel, cut in half, and thinly slice. We keep it in
a lidded Pyrex dish in the fridge and serve it cold with lunch and
dinner. It is also good sliced or diced and sauteed or shredded and
used half and half with potatoes for kohlrabi/potato hash browns.
Have a great week!
