2018 CSA Week 12

Hello wonderful CSA families!

We hope you all are having a wonderful summer and enjoying your weekly veggies.

The farm is coming along beautifully this time of year; the cucumbers and tomatoes are well over head. The sweet corn is tasseling, and the winter squash is spreading out and setting what appears to be an abundant amount of fruit.

Despite a slow start to spring this year, and a bit of hobbling along and cobbling together enough warmth in our itty bitty little plant starting ‘propagation house’ to keep the tomatoes going in the cold never-ending winter, it seems like ages ago that it was the night before Easter and the forecast was in the 20s and we were scrambling to get it warm enough to keep the plants alive in the prop house. We lost a lot of them due to not having an adequate way to keep them warm (working on a better prop house for 2019!) but you would never know that by looking in the tomato tunnel right now.


The zucchinis and cucumbers are being harvested every other day so they are at perfect size and not too big. Spring and early summer crops are coming out and fall crops are going in. In years past, this is when the farm starts to ‘shrink’ down in size for the year but this year, with careful planning, we are extending our growing season a bit and...we are replanting every single bed. Exciting!

Speaking of planting and planning...we planted 200 purple cauliflower this spring hoping 120 of them would be ready at the same time and it seems only enough have headed up for our full shares this week. We have never left anything out of our partial shares before and we are really sad to leave out something as special as the purple cauliflower. So...here is the plan: full shares get purple cauliflower for sure this week and if there are enough, partials get them as well.

(Partial shares--if you don’t get a cauliflower this week, they will be heading up next week and you will get one in the next two weeks.)

If you are a partial share and you don’t get a cauliflower, take heart! You will be getting ‘full share’ amounts of the rest of the veggies in the box this week!

Carrots
Purple and Green Beans--The beautiful purple beans will turn green when cooked. You may be able to minimize this by first soaking them in an acid, like lemon juice, and then steaming them lightly. Or just eat them raw!
Purple Cauliflower--Unlike the purple beans, this beautiful veggie will keep its color when cooked. Try it in this week’s recipe for a unique finger food.
Super Greens (baby green mix of kales, asian greens, mustard greens, and arugula)--Add to salads or sautes for a blast of gorgeous green nutrients.
Zucchini or Patty Pan Squash
Cucumber
Green Onions
Basil
Very First of the Tomatoes!
Red Potatoes


Recipe of the week: Potato and Green Bean Salad with Balsamic Vinaigrette (Serves 6) (Adapted from geniuskitchen.com)

Salad ingredients:
2 lbs small red potatoes, cooked until tender
1 lb green or purple beans, stems trimmed and sliced into smaller pieces, if desired, and cooked until firm-tender
1 medium sweet onion, coarsely chopped
1⁄4 cup fresh basil leaf


Vinaigrette ingredients:
1⁄4 cup balsamic vinegar
2 cloves minced garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1⁄2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper


Directions:
In a large bowl, combine the potatoes, green beans, onion and basil.
Add all the vinaigrette ingredients to a small jar and shake to mix.
Add the vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
Season with salt and pepper to taste.
Serve chilled or at room temperature.


Recipe of the week: Purple Parmesan Cauli-Tots (Yield: 20 mini-muffin sized tots)
(Adapted from nibblesandfeasts.com)

Ingredients:
½ head of purple cauliflower, chopped
½ cup parmesan cheese
1 cup panko bread crumbs
1 teaspoon seasoned salt
2 eggs, beaten
olive oil cooking spray

Directions:
Preheat oven to 400° F
. Place purple cauliflower pieces, cheese, bread crumbs and salt in a food processor. Pulse until all ingredients have been processed to fine pieces.
Transfer mixture to a bowl and add eggs. Stir to combine.
Spray mini-muffin pan with olive oil spray.
Spoon 2 tablespoon of cauliflower mixture into each mold, pressing down with your fingers until tightly packed.
Bake for 20 minutes or until golden brown.