CSA Share this week
- Beans (green and/or yellow)
- Fresh Gladstone White Onions
- Summer Squash
- Eggplant -globe & Japanese
- Lettuce Mix
- Cherry/Grape Tomato
- Heirloom Tomato
Link to main directory : Vegetable Directory or click on the listed veggies above
For more information about your weekly veggies, you can find storage and usage tips on the Vegetable Directory. This can be found from the menu on the website or the link above. We also have Pinterest boards for all veggies.
Quick Tips & Recipe ideas: Tomato: Yes! Tomatoes have started to ripen. Your tomatoes will sometimes go home not fully ripe. They will continue to ripen on the counter. Tomatoes ripen from the inside out. Please do not refrigerate unless absolutely necessary. If you must, please allow to adjust to room temp before eating. The heirloom tomato in the hoophouse are starting this week. Varieties in the hoophouse we are growing: Carbon, Rose, Rose de Berne, Black Krim, Nepal, and Valencia
Onions: today’s onions are not cured for storage; please use promptly, they can be stored on the counter. Parsley: chopped into salads, eggs, salsa; store cut side down in a glass of water in the fridge; can also be frozen-clean, dry and place in freezer baggie, squeeze out air, pull of leaves as desired, will not be crisp after frozen Rhubarb: great for pies, quick breads, sauce. Easy to freeze, check the directory for more ideas Beans: side dish or summer salad, easily blanched and frozen, quick pickled, 3 bean salad. We sometimes blanch our beans and have them ready in the fridge to munch or to add to a salad or a quick side dish. It is summer salad and quick pickle season. Stock up on a variety of vinegars (apple cider, red & white wine, rice, white) Cucumber: raw in salads, quick refrigerator pickles, tomato & cucumber salad -so refreshing on a hot day Scallions: thinly slice and freeze in a baggie, no blanching, super easy and you can grab a handful to add to mashed potato, frittatas, omelets, nachos or any other dish. Summer Squash: great on the grill; cubed or sliced or chunks in a quick sauté with garlic scapes then add thinly sliced basil at the end of cooking, quick pickle, shredded, baked goods, cut in 1/2 and oven baked with variety of fillings (ex. taco boats) Eggplant: Japanese eggplant does not need to be peeled, both very versatile vegetable; diced small or sliced on a mandolin; will absorb whatever flavors you would like to use; we like to add ours to stir-fry, curries, marinated and grilled, roasted; ratatouille, baba ghanoush, eggplant meatballs – see the directory for more ideas
WELCOME NEW MEMBERS!!
The Glorious Garlic Harvest on Saturday was a great success! Thank you to everyone that came to the farm and helped out. The weather was fantastic and the harvest conditions were absolutely perfect. We finished in record time and everyone brought some serious energy with them. We have over 2500 heads of garlic hanging in the barn to dry.
With a heavy heart we are sad to announce that we had to say goodbye to our dear sweet old girl Maxine on Monday. She has now joined her sister Crystal. These two girls started the farm with us back in 2005. They lived wonderful, active, and adventurous farm dog lives.
Some of you have asked — and Yes! We do still have room in the CSA. If you have a friend or co-worker that would like to join. Send them to our website and have them complete a membership form.
Thank you for supporting our small farm!
If you have any questions, please do not hesitate to ask. Feel free to email or text.