2018 CSA Week 15

Thank you so much to everyone who has been keeping our farm crew and all outdoor workers in your thoughts and prayers in the last week. It truly means a lot to us that you are lifting us up with intention of us taking care of ourselves and we are very mindful about staying well in the smoky air.

It’s easy to fall into a bit of a self ‘pity-party’ when we work so hard to take care of ourselves and greatly value our health and then have an element outside of our control, like air quality, that we deal with almost every year.

This week, although I think my own personal (this is Mandy speaking) Cranky Factor is highest during smoky season, one thing that keeps my spirits up is knowing all of you lift us up. It is also, as a farm worker, a moment where I can change my thoughts about a negative experience of working conditions and remember that on a global scale so many farm workers are laboring perpetually in very unsafe and substandard conditions. My four weeks a year of marginal air quality, with every breath, is a reminder of those working 14 hour days for months on end in 100 plus, humid, full-sun for extremely marginal pay. I can choose to remember those who have fought for and continue to fight for labor rights.

We appreciate you saying a prayer for ‘your farmer’ and all farm workers--keeping us in mind however you are called to do so. We join you in a moment of gratitude and wellness not just for the workers who bring you your fresh organic local produce, but farm and field workers all over the world; every bite we take is brought to us by human hands, grown in the earth and air we all share.

Speaking of earth and air we all share...how about these gorgeous veggies this week!?

We are at the peak of the summer season and continue to be excited to be filling the CSA boxes with ample cucs/zucs and tomatoes. This time of year we have fewer leafy greens, including the leafy tops on your root veggies. We love including the tops in spring and fall when they are tender and can easily be added to dishes. At the peak of the season, the chard, kale, and collards aren’t nearly as plentiful as in spring and fall, and the carrot and beet tops aren’t quite as tender. In the fall many of the ‘spring greens’ will make a return--some of them becoming even sweeter and more tender after the first frost, like kale. Since we specialize in baby greens at the farm, we love including some sort of salad crop in the box every week. Additionally, this is a great time of year for making cucumber salad, boiling your beets and making a cold beet salad, and boiling potatoes and making cold potato salad.

Partial shares in ¾ amounts.

Bell Peppers--You should have 3 or 4 of these babies in your share this week! If you don’t feel like cooking (see the main dish vegetarian recipe below for inspiration), you can thinly slice or dice these up and throw them in the freezer to be added as needed to chili, hash browns, stir-fries, etc.
Zucchini or Patty Pan Squash
Cucumber (Green, Silver Slicer, and/or Lemon)
Arugula--Evidently, arugula was used as an aphrodisiac in ancient Rome. Hmmmm…. However you decide to use this superfood (raw in a salad or lightly sauteed with some garlic and onions…), enjoy its fresh, peppery flavor.
Fresh Onions, Red and Yellow--Did you know you can dice onions and freeze them too? It’s so helpful when you’re cooking to have some pre-chopped onions to throw in the pan. If you want them to be easy to measure out, freeze the diced onions in a single layer and then place in freezer bags. If they’re well packaged, they can last 10-12 months in the freezer!
Tomatoes, Saladette--Tomato lovers unite! You will be delighted with the bounty of these beautiful fruits this week.
Tomatoes, Heirloom and Slicer
“All Blue” Potatoes--Wouldn’t a blue potato and golden beet salad be an absolutely gorgeous accompaniment to any meal??
Beets, mix of Chioggia and Golden

Recipe of the Week: Curried Potatoes and Bell Peppers (Adapted from onegreenplanet.org)

INGREDIENTS 3-4 medium-sized bell peppers, cut into 2-inch pieces
2-3 potatoes, peeled (if desired) and cut into chunks
2 medium tomatoes, coarsely chopped
1 medium onion, diced
2-3 cloves of garlic, minced
3 T. coconut or avocado oil
1 t. whole cumin seeds, optional
2 t. cumin
2 t. coriander powder
1/2-1 t. cayenne pepper (reduce or omit if you want a milder dish)
1/2 t. turmeric
Salt, to taste
Juice of 1 lime
Chopped cilantro, optional

Heat the oil over medium heat and add in the whole cumin seeds, if using. Once the seeds begin to sizzle, add in the cumin and coriander powder and mix well. Add in the onion and garlic and sauté until translucent, then add in the tomatoes and potatoes and mix in the cayenne, turmeric, and salt to taste. Cover and cook for about 6-8 minutes or until the potatoes are tender. Add the bell peppers and cook for 3-4 minutes. Mix well. Squeeze the lime juice over the dish and sprinkle with cilantro. Serve hot.