Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, roasted veggies, or potato-leek soup. Potatoes We’ve started harvesting our crop of potatoes! Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks. Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt. Swiss Chard These greens are super yummy when stewed with tomatoes. Garlic These heads are now fully cured and can be stored in or out of the fridge. Green Peppers The first of our pepper harvest! Purple Peppers These gorgeous peppers aren’t sweet yet like red or orange peppers but rather taste more like green peppers. Their color lightens when cooked. Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, soups, or roasted veggies.
Thyme This aromatic herb dries very easily for storage or can be used fresh. Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks. Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt. Curly Kale Stewed summer kale slow-cooked with tomatoes is worth trying if you are out of ideas for cooking greens. Garlic These heads are now fully cured and can be stored in or out of the fridge. Cherry Tomatoes Snack on them raw or make simple and flavor packed sauces or salads with them. Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Green Beans The green bean plants are slowing down so this is likely the last week of them in your shares for the season. Enjoy! Beets These are the last of the summer beet planting but expect more this fall. Not used to cooking with beets? They are more versatile than you think! Try a chocolate beet cake, a sweet and earthy slaw, or a blended soup with tomatoes. The greens are edible and can be used in soups or sautée but it’s ok if you send them to the compost too:)
Sweet Onion This variety of sweet onions is mild and perfect for raw salads although you can also caramelize them for pizza toppings or any dish. They are fresh, meaning that they have not yet been cured for storage and should be kept in the refrigerator. Parsley Washing herbs a while before they are used diminishes their flavor so we always give them to you as is, straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well. Cucumbers When it rains cucumbers, it pours cucumbers! Cold cucumber soup, cucumbers on toast, marinated Asian style cucumber salad, Middle Eastern style cucumber and tomato salad- so many options! Sungold Cherry Tomatoes These are on the shortlist for tastiest foods on earth. Snack on them raw or make simple and flavor packed sauces or salads with them. Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry. Rainbow Chard Gorgeous greens for soups, omelets, sautée, casserole, steamed greens, salads, curries, or tahini dips. Fresh Garlic These heads are on their way toward being cured but you should continue to store them in the fridge for now. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Sungold Cherry Tomatoes These little jewels of summer pretty much speak for themselves:)
Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Parsley Use this curly parsley is great for salads, dressings, soups, tabouli, and garnishes. Washing herbs a while before they are used diminishes their flavor, so we always give them to you as is straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well. Cucumbers Of the four cucumbers in your share, you have two each of two different types. The thicker skinned ones might be more familiar from the store. The thinner skinned ones are called unagi and really don’t require peeling at all. Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry. Curly Kale The cooking greens are on their way out for the summer so let’s enjoy them while they last. You’ll notice that the texture is tougher than they were in the spring but the summer kale is still tasty and great for kale chips, pestos, and other dishes. You may need to steam a little longer for steamed greens. Carrots This is the last of the summer carrots for a while. Fresh Garlic These heads are on their way toward being cured but you should continue to store them in the fridge for now. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Eggplant You have long Asian style eggplant and round Italian eggplant in your shares this week. Both can be used interchangeably in most recipes. Savoy Cabbage A favorite around here, this cabbage is perfect for slaws and salads partially because a yummy dressing will stick in all it’s nooks and crannies. Cabbage keeps for a long time so no need to use it up right away. If you don’t use it all raw, try sautéing it or braising by steaming it first, then slathering it in sauce and baking on a high temp in the oven.
Eggplant Already? Yup! The eggplant are loving this heat. I find that the trick to delicious eggplant is cooking it fully to soften. If the texture is at all rubbery, I continue frying, roasting or stewing for longer. I also find that plenty of oil helps an eggplant along toward that ideal texture. Cilantro Perfect for curries, bean dishes, salad dressings or for drying to preserve. Just hang in a well ventilated space if you’d like to go that route. Rainbow Swiss ChardThe leaves make a gorgeous wrap when used like a tortilla or spring roll. You can also chop for raw salads, sauté, stir-fry, add to omlets or quiche, put in soups… so many options! Cucumbers Of the four cucumbers in your share, you have two each of two different types. The thicker skinned ones might be more familiar from the store. The thinner skinned ones are called unagi and really don’t require peeling at all. Basil On other basil weeks we’ve harvested a small bunch for you to use as seasoning. This week, we’ve distributed a pesto amount of basil in each share! Remove stems and toss into a food processor (or chop by hand) with garlic, oil, salt, and perhaps nuts and/or parmesan. Curly Kale This variety works well for making kale chips: tear the leaves until bite sized, add oil and salt, mix them around to coat, bake at 350 until crispy and dry (5-10 minutes) and wallah! It is versatile for any other kale use as well. Carrots We think this variety is even sweeter than the one we harvest earlier this summer. See if you agree! The greens are pretty but bitter. You can try making pesto out of them with garlic, oil and nuts or seeds. You could also use them to make soup stock with your garlic peels, beet stems, and zucchini tops. Or you can feed them to a local rabbit or compost pile:) Fresh Garlic These heads are on their way toward being cured but continue to store them in the fridge for now. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Beets I love a simple shredded beet and carrots salad with lemon juice and a pinch of salt. Or, you could cube them and steam to top raw salads. Of course soups and simple roasted beet side dishes are also good options. The tops are great for cooking just as you would chard. Fresh Garlic These just-harvested heads aren’t cured yet, which means their skins haven’t dried down all the way to make them storable at room temperature. You’ll notice that the skins are thicker when you peel. Keep the garlic in the fridge until you eat it but otherwise use just as you would any garlic. Broccoli Steamed, roasted, or raw this super fresh broccoli is delicious. The stems are also tender and yummy and the leaves can be used like kale. Italian Parsley Use this fresh in raw salads, dressings, soups, or as garnish. Or, hang upside down in a well ventilated place to dry. Butterhead Lettuce This is the last of the summer lettuce, so enjoy! Napa Cabbage Each leaf of this Asian style of cabbage has a super crunchy middle and tender leafy edge. Try marinating in sesame oil, soy sauce, chili flakes, and rice vinegar for an Asian raw salad. Or, stir-fry it lightly. This cabbage cooks quickly so don’t give it too much time on the heat to prevent mushiness. You can also shred it thinly and use in slaw or other raw salads. Carrots We think this variety is even sweeter than the one we harvest earlier this summer. See if you agree! The greens are pretty but bitter. You can try making pesto out of them with garlic, oil and nuts or seeds. You could also use them to make soup stock with your garlic peels, beet stems, and zucchini tops. Or you can feed them to a local rabbit or compost pile:) Sugar Snap Peas Pea season is ending so savor these crunchy little snacks. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Beets I love a simple shredded beet and carrots salad with lemon juice and a pinch of salt. Or, you could cube them and steam to top raw salads. Of course soups and simple roasted beet side dishes are also good options. The tops are great for cooking just as you would chard. Fresh Garlic These just-harvested heads aren’t cured yet, which means their skins haven’t dried down all the way to make them storable at room temperature. You’ll notice that the skins are thicker when you peel. Keep the garlic in the fridge until you eat it but otherwise use just as you would any garlic. Broccoli Steamed, roasted, or raw this super fresh broccoli is delicious. The stems are also tender and yummy and the leaves can be used like kale. Italian Parsley Use this fresh in raw salads, dressings, soups, or as garnish. Or, hang upside down in a well ventilated place to dry. Butterhead Lettuce This is the last of the summer lettuce, so enjoy! Fresh Garlic We are officially transitioning from garlic scape season (the curly green yummy veggies you’ve had in your share for the past few weeks) into what looks like it will be a long and abundant garlic bulb season! These just-harvested heads aren’t cured yet, which means their skins haven’t dried down all the way to make them storable at room temperature. You’ll notice that the skins are thicker when you peel. Keep the garlic in the fridge until you eat it but otherwise use just as you would any garlic.
Broccoli Steamed, roasted, or raw this super fresh broccoli is delicious. The leaves are also yummy- use as you would kale. Most of the stem on these is also super tender. Basil We put your basil in a brown paper bag this week so it wouldn’t get lost among the items in your share. Toss these in salad dressings, soups, sauces, stir-fries, or sandwiches. When fresh basil leaves get wet or cold they will often turn dark. If this happens to your basil in storage, don’t worry- it’s still perfectly good to eat. Lettuce Pretty soon we’ll segue out of green salad season and into juicier types of salad like tomato and cucumber or even melon salads. For now, lets continue to enjoy the bountiful lettuce! Lettuce struggles to grow well in heat but this season we are trying to keep it going through mid-July. Curly Purple Kale This variety is great for kale chips or steamed greens but is also tender enough for a massaged kale salad. Peas Eaten raw as a snack or tossed into stir-fries, the peas are just such a delicious treat! Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Lemon Balm Toss a few sprigs into ice water or hot tea for a mild and soothing flavor. Lemon balm is an excellent digestive aid. Feeling overwhelmed by the amount of green in your share? Its all part of the evolution of the season! I like to imagine a bear emerging from winter slumber to start off the summer with tender greens before the fruits and roots of the forest develop. Consider balancing out the heaping piles of salad with nuts and chick peas or rounding out the cooking greens by putting them in bean soups or stir-fries with nuts. We promise, the season will advance with heavier crops as we go along:) Bok Choi This cruciferous Asian vegetable only grows well in cooler temperature. Braise or stir- fry it lightly for a gorgeous balance of crisp, light stalks and dark green leaves. You can also marinate after finely chopping both leaves and stalks for a raw salad. It does have a number of small holes from our foe the flea beetle. Nutritionists say that insect bitten veggies actually have higher amounts of antioxidants thanks to the plant’s immune system being in full effect, so the holes are actually a sign of nutritional quality! Scallions Also referred to as green onions, these alliums will go well with your boy choi in stir- fry or marinated salads. Try them in salad dressing or with your breakfast omelet. Salad Mix This mix of baby greens includes mustards like arugula and mizen, spinach, and lettuce. It is sharp thanks to the arugula, so if you want to tone it down you can mix it in with chopped butterhead lettuce or add a sweet salad dressing. It has been triple washed. Dill This herb can be added to salads, dressings, soups, and just about anything! If you don’t think you’ll use it this week, you can always dry herbs by hanging them upside down in a well ventilated area. Lemon Balm A delicious herb that can simply be plopped in a mug of hot water for lemony tea that aids digestion. Baby Carrots The true meaning of baby carrots! These young carrots are incredibly flavorful and tender. We leave the greens on because they are gorgeous but also because you may want to try making soup stock or carrot green pesto with them. Radishes Chop these up for salads or try roasting or sautéing to sweeten them and bring out a rich flavor. The greens are too tough for some people but others like to sauté or steam them for eating. Butterhead Lettuce This type of lettuce forms a delicate head of interlacing center leaves, offering tender salads in different shades. Chop and mix the layers together. Some of our heavy spring rains splashed a good bit of soil into these, so you may some of it despite them having been washed. Peonies! What? Flowers in my vegetable share? These are not edible, they are just pretty! We happen to have access to a huge planting of gorgeous peonies and we couldn’t help but share them with you to celebrate this first week of the CSA. Keep in clean water to ensure a long vase life. Basil Plants You will receive plenty of fresh basil in your CSA share starting in a few weeks but we thought folks might also enjoy having a plant of their own. Plant it in your garden or keep it in its pot by a sunny window. You can pinch leaves off to eat as it grows. |
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