In your CSA share this week:
- Summer Squash (Yellow, Zucchini)
- Snow Peas
- Italian Flat Leaf Parsley
- Basil
- Tatsoi
- Lettuce Heads
- Lettuce Mix
- Scallions
- Garlic Scapes
- Swiss Chard
Storage and usage tips and recipes can be found in the Vegetable Directory
Weekly recipes by Dean Lane Food & Farmstead
Veggie Notes: Wash your veggies prior to use. It has been raining…mud everywhere.
Snow Peas: eat the whole pod; grasp the stem end and pull down to remove string if desired; cook only slightly, they will turn bright green and should keep the firmness; try not to overcook they will become dull in color and soft. A quick stir fry in a tiny bit of sesame oil for 4 minutes stir until bright green, remove from heat, then add a dash of soy sauce, sesame seeds, or everything bagel seasoning
Garlic Scape: The scape is the flowering part of the garlic plant that emerges in June. We cut the scape before it blooms to redirect energy back to growing the bulb. It has a milder garlic taste and can be substituted for garlic. To store: Store scapes unwashed in a loosely wrapped plastic bag in the refrigerator for up to 2 weeks. To prep: Chop off the very tip (flower end) and woody parts of the stem. Then mince finely and use in place of garlic. To use: Garlic scapes can be chopped or diced raw into green or pasta salads, sautéed in place of bulb garlic, sprinkled onto pizza, eaten raw, or used anywhere garlic flavor is desired. They’re also great grilled. To freeze: Scapes can be chopped and frozen in Ziploc bags.
Parsley: Store wrapped in damp paper towel in a baggie or with fresh trimmed stems in jar of water in the fridge, baggie over top or hang to dry; minced and added to salads, sauces, and marinades; puree into dressings
Basil – does not store well; use promptly; sensitive to cold damage -will turn black; insulate bag with air if putting in fridge;
Tatsoi – Asian green – raw or lightly cooked
Summer squash – yellow & zucchini – very versatile; raw, grilled, pickled, quick bread, sauté, oodles of zoodles; baked stuffed boats
Quick Tips: – Quick stir fry sauce recipe ; Lettuce page has several dressing recipes
Ok everyone you have the fixins for a great stir fry or squash sauté with basil – let us know what you make!
Recipe links:
- Basil Green Goddess Dressing (basil, parsley, scallions)
- Basil & Parsley dressing (basil, parsley, sub with scallion & garlic scapes)
- Toasted Chickpea and Farro Salad with Parsley Tahini Dressing – Week#3 2022
- Summer Squash Sauce with garlic scapes and basil – Week#5 2022
- Greens Salad with Snow Peas and Matshuhisu Dressing – Week#5 2022
- Coconut Green Curry Veggies and Cous Cous – Week #6 2022
Farm News:
Your farmers survived the heat and flooding so far! This past week we transplanted the rest of the fall crops – broccoli, Napa cabbage, rutabaga, red cabbage, savoy cabbage, lettuces. We are now tackling the weeds. Summer crops are beginning to appear in your shares. Come see it for yourself at our next farm event this month!
Farm Photos:
CSA MEMBER FARM EVENT:
- Glorious Garlic Harvest – Saturday, July 22nd 10-1
- Potato Harvest – Saturday, August 19th 10-1
- TBD – Saturday, September 16th 1-3
- Fall Gratitude Gathering – Saturday, October 14th 1-3
RSVP for events is required. You are welcome to bring your family and friends but please leave pets at home.
Private Facebook Group: request to join the group and turn on notifications https://www.facebook.com/groups/egfcsa
- Instagram: @egfcsa
- Facebook: https://www.facebook.com/EGFCSA
- Pinterest: There are boards for every vegetable for inspiration when you don’t know where to start https://www.pinterest.com/egfcsa/
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