Week #6 2023 (WK B)

Summer Squash (Yellow, Zucchini)
Snow Peas
Italian Flat Leaf Parsley
Curly Kale
Cucumber
Eggplant
Lettuce Mix
Scallions
Garlic Scapes
Cherry Tomato
Hakurei Salad Turnip

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: Chop off the very tip (flower end) and woody parts of the stem. Then mince fine 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

Summer squash – yellow & zucchini – very versatile; raw, grilled, pickled, quick bread, sauté, oodles of zoodles; baked stuffed boats

Scallions: add to a variety of dishes; mild onion flavor; can be sliced and frozen – no blanching

Eggplant: grilled, roasted, braised; smaller eggplants do not need to be peeled or salted

Quick Tips: – Quick stir fry sauce recipe ; Lettuce page has several dressing recipes

Show us what your are cooking in the private FB Veggie Group!!

Recipe links:

Miso Braised Hakurei Turnips with greens (Week #2 2022)
Braised Japanese Eggplant (Week #7 2022)
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
Spicy Kale Chips – Week #4 2022

Farm News:

This heat and rain have been intense at times over the past week. The spring crops are transitioning to summer crops. Did you know?? — We do not use any pesticides, insecticides, herbicides, fungicides and have not used any for 18 yrs since we started this farm! We have been certified organic since the beginning for our personal beliefs and health — not for marketing. You may have blemishes on your produce. Everything may not be picture perfect, but know that it is free of harmful chemicals and grown in organic soil. There are only three of us doing all of the farm work to maintain 8 acres of over 40 varieties of vegetables. We do have several species of beneficial insects that help us out from time to time. We were able to witness one such instance and snapped a photo. Assassin bugs prey on Colorado Potato Beetle larvae. Thank you!!

Coming Soon….Tomatoes, Green Beans, Peppers, Cauliflower (fingers crossed)

Come see the farm in July for yourself at the Garlic Harvest on Saturday.

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/

In your CSA share this week: