July 21st CSA Newsletter

P1040689Many things long awaited are slowly starting to fruit in our fields:  cucumbers, summer squash and peppers are all coming on bit by bit.  Because of this, you will get a handful of at least two of these this week, and more next week.  They will all be great in a salad!  Speaking of salads, check out this amazIng red bibb lettuce, called, “Skyphos.”  It is a beauty.  And tasty too.

Beet greens are in your share this time.  These tender, small leaves are an old favorite, easy to boil, steam or braise in a pan on the stove.  My boys enjoy them best the old fashioned way:  stems and baby beets chopped off, rinsed well, boiled for 5 minutes, drained and tossed with your favorite vinegar and a bit of salt.  Yum!

I’ve added kale again, and if you don’t have a tried-and-true recipe, find one!  We cut out the main rib and put the leaves in smoothies with a lot of fruit, bake them with oil as “kale chips,” or massage and marinate them with oil, garlic, parmesan and lemon juice for a kale salad.  A quick search of internet recipes will give you hundreds.  Kale can also be thrown in soups or enjoyed just like beet greens–although boiled for 10 minutes instead of 5.  Hope you find your “go-to” recipes for enjoying this super nutritious green.

A note about washing:  We wash ALMOST all the veggies on our farm.  We do not wash peas, beans, blueberries or basil and other herbs.  These all keep much better by NOT washing them.  Of course, we would encourage you to wash these when you get them home.  We triple-wash all greens, including salad mix, which we also spin dry.  Our general advice on whether to wash your vegetables?  Yes, wash them.  We do our best to give you clean vegetables, but it never hurts to give them one more rinse.

IN YOUR SHARE THIS WEEK:

Skyphos Bibb Lettuce

Blueberries

Beet Greens

A selection of:  Peppers, Cucumbers and/or Summer Squash

Kale (baby or full-sized)

Snap Peas

Herbs and Flowers

*Wednesday share members will get cauliflower next week!

MUSTARD-BALSAMIC VINAIGRETTE–from Eating Well

1/2 cup balsamic vinegar

1/4 cup olive oil

1/4 cup canola oil

2 Tablespoons coarse mustard

1 Tablespoon maple syrup

1 Teaspoon chopped basil

salt and pepper to taste

Combine all ingredients in a jar and shake well.  It’s easy to halve the ingredients to make a smaller amount. 

Store in fridge.

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