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2016 CSA Summer July 23rd

2016 CSA Summer July 23rd

  • Field Arugula
  • Mixed Field Greens
  • Chard
  • Squash Blossoms
  • Onion bunch
  • Garlic
  • Peppers
  • Eggplant
  • Thai Basil
  • Yellow Squash
  • Gold Zucchini
  • Potatoes
  • Tomatoes
  • Gourmet Cucumber

2016 CSA Summer July 23rd: A friend of mine turned me on to a new quick way to make fresh tomato sauce: use a food grater! I had not heard of this and an online search returned many results; the inspiration for the following recipe for a grain-free spaghetti dinner comes from a combination of input from Little Things and Food & Wine. For the sauce, cut the tomatoes horizontally in half and grate them into a bowl, thus removing the skin from the equation. Some recipes suggest using this raw, and certainly you can, but we liked it better by sautéing the garlic and onion first and then adding the freshly grated tomato for a few minutes at the end to marry the flavors. For the grain-free spaghetti, substitute zucchini that has been made into strips with a peeler. This is consumed raw. (There is a video of this technique at Little Things.) Three augmentations that can enhance this basic outline: use your arugula torn over top the zucchini, under the hot sauce to just wilt it into the dish; tear the squash blossoms into strips over the top; grill, roast or sauté the eggplant to add a new dimension to the dish.

2016CSA_Summer_Jul_23 Food and Wine Tomato grated

2016CSA_Summer_Jul_23 Food and Wine Tomato grated

For a chilled infused salad, cut onion, cucumber and tomato into a bowl, dress with vinegar and steep in the refrigerator until cold. This can be used on top of your greens or can stand alone as a side.

To your health and your pleasure! Enjoy

2016 CSA Summer July16th – 10% Discount

2016 CSA Summer July16th – members save 10%

  • Field Arugula
  • Mixed Field Greens
  • Chard
  • Beet Greens
  • Squash Blossoms
  • Onion bunch
  • Garlic
  • Peppers
  • Eggplant
  • Thai Basil
  • Yellow Squash
  • Gold Zucchini
  • Potatoes
  • Tomatoes
  • Gourmet Cucumber

CSA members receive 10% discount for market purchases! This is in addition to the extreme discount received for being a participating CSA member. At our price, a single share costs about $25 a week; the retail price for items in your share this week would be $58.73. What a bargain!

Eggplant yogurt

Eggplant yogurt

New this week in the share are peppers, eggplant, yellow squash, chard, beet greens and gourmet cucumber. From casseroles to the grill, from lasagna to ratatouille, squash and eggplant are versatile. For an interesting twist, consider this eggplant dish that utilizes tomatoes from a Middle Eastern restaurant: Borani Badenjan, fried eggplant steamed with seasoned tomato sauce, served with homemade garlic yogurt and mint. Or try this: Mike takes the eggplant, tomatoes, etc, and simmers it in a crock pot.  The resultant rich batch is then great for a minestrone or served over pasta.  Very nice with a shaving of parmesan!

Thai Basil Flowers

Thai Basil Flowers

The second planting of cucumbers is doing well and we are so grateful to share with you what we consider one of the best tasting, highest quality cucumbers to be found locally.

Let us know what you think! To your health and your pleasure! Enjoy

Collard Greens

2016 CSA Summer July 9th-Collard Greens

2016 CSA Summer July 9th Collard Greens

  • Sorrel
  • Field Arugula
  • Mixed Field Greens
  • Collard Greens
  • Squash Blossoms
  • Spring Onions
  • Garlic bunch
  • Dill/flowers
  • Poultry Herbs
  • Gold Zucchini
  • New Potatoes
  • Tomatoes

Tomato, freshly dug new potatoes, more edible flowers and a new take on eating collard greens:  Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collard greens this week.  We took grated ginger, ham, onion, sweet peppers & cardamom,  sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastend it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350..then sat for 5 in cooling oven.

With the herbs and new potatoes a simple oven roast would sufice to enjoy the flavors; coat bite sized cuts of potato in olive oil and chopped poultry herbs on a roll sheet or pan with sides; roast at 325 for 30 minutes or until golden on outside and soft when pierced with a fork.  Chopped onion can be included for a sweet accent to the roasting.  A potato salad from boiled potatoes and onion with dill would make a nice side dish on some of these more warmer evenings.

collard greens roll prep

collard greens roll prep

Squash blossom harvest

Squash blossom harvest

Tomato, onion, garlic and squash blossoms this week would make for a yummy combo, whether they end up as toppings for pizza or pasta, as ingredients for omelet or quiche, or used as  enhancement for stuffing the blossoms.  This combo is also a great start for “sopa de flor de calabaza”, roughly translated as soup of the squash flowers; a delicacy considering how prickly the plant is.  Enjoy!