Garlic Our own garlic was a total loss, so we went ahead and purchased enough heads from a neighbor to distribute a couple this season. We should have enough for this week and next.
Eggplant Eggplant lovers are having a great season. The haul is beginning to peter out but we should have small amounts of eggplant in the weeks to come. Tomatoes This week you are receiving cherry tomatoes, slicing tomatoes, and paste tomatoes. The paste tomatoes are drier than slicing tomatoes. They cook down easily for sauce, ketchup, paste, or thick salsas. The slicing tomatoes can also be used to make those same dishes, they just require a little more cooking and are particularly delicious fresh. Cherries of course are flavor packed for raw snacks but also cook into incredibly rich dishes. Leeks Last season’s survey of CSA members turned up a request for more leeks so we planted a lot of them. We hope they are fitting in nicely with your meals! Parsley It would be a good week to make tabouli. Chop tomatoes, green peppers, and any cucumbers that you might have left with parsley and cooked bulgar. Serve cold. Cherry Bomb Peppers These hot peppers have a deliciously complex flavor. They are the main ingredient in our Bomb Jelly and they also work well in salsa, curries, stir-fries, or any other spicy dish. Green Bell Peppers Green peppers sweeten and turn colored with time. We hope enough will have turned by next week to deliver them. Summer Squash The plants just keep on giving! Fresh Onions The onion crop are as big as they’ll get, but they haven’t “cured” yet. That means that they we’ve harvested them fresh rather than letting them dry. These won’t store well in a cupboard the way that your fall onions will, but as long as you use them within a week or two and store them in the fridge they’ll be great!
Eggplant What a great season for eggplant! Try roasting them on the grill, possibly with a little tahini, for a really simple delicious treat. Tomatoes How amazingly delicious are these tomatoes?! We’re sorry for ruining grocery store tomatoes for you. The texture and flavor of this year’s crop has been particularly remarkable thanks to the lack of rain. Drought concentrates tomato flavor and we are able to irrigate just enough to keep the plants going. Leeks I like to saute these slowly before blending them into tofu or sour cream for an amazing pizza topping or dip. Cilantro Another salsa week! This may be the last cilantro for a while. Cucumber Believe it or not, the cucumber season is starting to wane. Its been a good run but we inevitably start to feel the pressure from a plant disease called Downy Mildew in late August. Enjoy them while they last! Cherry Bomb Peppers These hot peppers have a deliciously complex flavor. They are the main ingredient in our Bomb Jelly and they also work well in salsa, curries, stir-fries, or any other spicy dish. Green Peppers We’ll have red peppers ripening soon enough. Summer Squash It would be a good week to make ratatouille with onions, tomatoes, pepper, eggplant, and zucchini. Lettuce It can be hard to eat leafy greens in summer. They aren’t quite as delicious as they are when grown in cooler weather and there are so many other exciting summer veggies! We’ve included a small lettuce this week anyway to keep our vitamin intake diverse. This will be the last one for a couple weeks. We hope you can tell how much fun we have growing your food! Watermelon Melon season is here! The good news is, these heirloom ‘sugar baby’ watermelons are delicious. The bad news is, our cantaloupe seed doesn’t seem to be bearing proper cantaloupes. We are in conversation with the farmers we bought the seed from to try and understand what kind of cross-pollination may have happened to create the problem. Lets just enjoy the watermelons a little more in the absence of cantaloupe bounty.
Eggplant We’ve been eating loads of baba ganoush here lately. Roast the eggplants whole in the oven until completely soft. Blend until creamy with plenty of tahini, lemon juice, olive oil, and salt. Eat with chips or crackers, on toast, or in pita bread. Tomatoes What to do with so many? Try roasting them simply in the oven with zucchini- or make a simple sauce for pasta. Its also a great week for salsa with cilantro and jalapenos. Leeks Saute these on a low temperature for a long time to add a creamy, mild onion flavor to sauces, soups, and just about any veggie saute! You can also fry them in oil as a topping for pizza. Cucumber We’ve been making huge batches of Israeli salad with small cubes of cucumbers and tomatoes, olive oil, salt, and pepper. Cilantro Its a great week for salsa. Also use cilantro for bean dishes or curries. Jalapeños The white lines are a sign that they are mature and hot. Green Peppers The first of the season! We’ll have red peppers ripening soon enough. Summer Squash It would be a good week to make ratatouille with tomatoes, pepper, eggplant, and zucchini. Lettuce It can be hard to eat leafy greens in summer. They aren’t quite as delicious as they are when grown in cooler weather and there are so many other exciting summer veggies! We’ve included a small lettuce this week anyway to keep our vitamin intake diverse. We hope you can tell how much fun we have growing your food! Watermelon Melon season is here! The good news is, these heirloom ‘sugar baby’ watermelons are delicious. The bad news is, our cantaloupe seed doesn’t seem to be bearing proper cantaloupes. We are in conversation with the farmers we bought the seed from to try and understand what kind of cross-pollination may have happened to create the problem. Lets just enjoy the watermelons a little more in the absence of cantaloupe bounty.
Eggplant We’ve been eating loads of baba ganoush here lately. Roast the eggplants whole in the oven until completely soft. Blend until creamy with plenty of tahini, lemon juice, olive oil, and salt. Eat with chips or crackers, on toast, or in pita bread. Tomatoes What to do with so many? Try roasting them simply in the oven with zucchini- or make a simple sauce for pasta. Its also a great week for salsa with cilantro and jalapenos. Leeks Saute these on a low temperature for a long time to add a creamy, mild onion flavor to sauces, soups, and just about any veggie saute! You can also fry them in oil as a topping for pizza. Cucumber We’ve been making huge batches of Israeli salad with small cubes of cucumbers and tomatoes, olive oil, salt, and pepper. Cilantro Its a great week for salsa. Also use cilantro for bean dishes or curries. Jalapeños The white lines are a sign that they are mature and hot. Green Peppers The first of the season! We’ll have red peppers ripening soon enough. Summer Squash It would be a good week to make ratatouille with tomatoes, pepper, eggplant, and zucchini. Lettuce It can be hard to eat leafy greens in summer. They aren’t quite as delicious as they are when grown in cooler weather and there are so many other exciting summer veggies! We’ve included a small lettuce this week anyway to keep our vitamin intake diverse. Cauliflower This may be our only cauliflower harvest- depending on how the others size up.
Eggplant We’ve been eating loads of baba ganoush here lately. Roast the eggplants whole in the oven until completely soft. Blend until creamy with plenty of tahini, lemon juice, olive oil, and salt. Eat with chips or crackers, on toast, or in pita bread. Green Beans These can be delicious raw snacks like sugar snap peas. They can also be lightly steamed, seared on the grill, stir-fried, or added to soups. Tomatoes We are full steam ahead into tomato season. What to do with so many? Try a simple roast- slice them up and toss them in the oven with zucchini- or make a simple sauce for pasta. Its also a great week for salsa with cilantro and jalapenos. Sun Jewel Melons These small, yellow, striped melons are a specialty Korean melon with a mild flavor and crisp texture. Eat them as you would a cantaloupe or use them in fruit salad. Jalapeños The white lines on the jalapeños are a sign that they are mature and hot. Cucumber They keep on coming! We’ve been making huge batches of Israeli salad with small cubes of cucumbers and tomatoes, olive oil, salt, and pepper. Cilantro Its a great week for salsa. Also consider putting cilantro into bean dishes or curries. I like to make a simple coconut curry with curry powder, cilantro, coconut milk, jalapeños, tomatoes, and mixed vegetables like summer squash, eggplant, and green beans. Summer Squash They sure do keep coming! Try making summer squash chips- cut them VERY thin and coat with olive oil, salt, and garlic powder. Spread them out very well so none are touching and cook in oven at 350 until fully dry. Whats Missing This Summer? You may have noticed the conspicuous absence of a very important vegetable- garlic. I’m sorry to say that our crop contracted a garlic disease called Bloat Nematode and we won’t have much, if any, to distribute this season. |
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