2016 CSA Spring June 25th

• Chard
• Field Arugula
• Mixed Field Greens
• Squash Blossoms
• Spring Onions
• Elephant Garlic
• Chives
• Dill
• Flat Parsley
• Cilantro
• Gold Zucchini
• New Potatoes
• Tomatoes

Frittata and photo courtesy of Patti Rowe

Squash Blossoms

Squash Blossoms: This post found at thekitchn.com/five-ways-to-eat-squash-blosso-87564 by Emily Ho“Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.   Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchn

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms, zucchini, and corn?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless” Emily Ho is a food writer for The Kitchn based out of Los Angeles, and has many food and cooking posts to explore. Many thanks to her for these recipe ideas! To your health and your pleasure!

2016 CSA Spring June 18th Yukon Gold Elephant Garlic

New Potatoes Yukon Gold and Elephant Garlic This week. Tomatoes are back.

• Kale
• Field Arugula
• Mixed Field Greens
• Tarragon
• Poultry Blend
• Spring Onions
• Elephant Garlic
• Oregano
• Dill
• Flat Parsley
• Cilantro
• Gold Zucchini
• New Potatoes
• Tomatoes

Tomatoes! this week in your CSA share.

Famous Flavor Tomatoes

And kale this week for an opportunity to make some kale chips if you like! Besides the greens for salads or tossing into scrambled eggs, there are many flavor combinations available with your herbs and fresh vegetables. Dill-y potatoes, as a hot side or cold potato salad. Or maybe you would like to try it with tarragon this week. The onion, elephant garlic, oregano and flat parsley would work well together in the pan with the gold zucchini or pre-boiled potatoes. Take the combo south in flavor and add chopped tomato

Elephant Garlic

and cilantro just at the end. You do not have to eat meat to appreciate the flavor grouping of the Poultry Blend, although it certainly works great to infuse meat and veggie roasts; when baking a chicken, the herbs go inside whole and a few selections are chopped into the veggie mix. The herbs infuse the meat nicely without extra prep. This works great in the Crock Pot, too. The herbs can be left whole and removed after cooking; parsley is chopped up regardless, as it is more difficult to remove. For storage of tomatoes, do not refrigerate and set separately to slow collective ripening. For the potatoes and zucchini, we refrigerate. Many folks are used to using a dry, dark pantry to keep potatoes, but these are new potatoes and are not sprayed like store bought kinds are to toughen the skin. Since these are a bit more tender, we keep them cold which slows processes of exchange down and helps keep them nutritious. To your health and pleasure!