In your CSA share this week:
- Summer Squash (Yellow, Zucchini)
- Beans
- Tomato
- Italian Flat Leaf Parsley
- Curly Kale
- Cucumber
- Eggplant
- Lettuce Heads
- Scallions
- Garlic Scapes
- Cherry Tomato
- Basil
- Bell Pepper
- Fresh Garlic
Storage and usage tips and recipes can be found in the Vegetable Directory
Thank you to all of your fellow CSA Members that attended the Glorious Garlic Harvest!!
It was a great success. We harvested all of the garlic in just a few hours and bundled it to hang to dry. Everyone got to take a bundle home with them. We worked quickly and the sun was quite hot. Afterwards, we enjoyed some seasonal bites, local beverages, lemonade, and conversation.
Thank you Everyone!!
Recipes from the day:
- Marinated Zucchini Noodles -used yellow squash too; mandoline slicer on julienne (scooped out any seeds-did not peel)
- Easy Cucumber Salad
- Creamy Cucumber Salad
- White Bean and Basil Dip
- Oatmeal breakfast cookies
The next farm event on the schedule: Potato Harvest – Saturday, August 19th 10-1
Weekly recipes by Dean Lane Food & Farmstead
Veggie Notes: Wow!! What a week of veggies. Welcome to Summer.
Quick Tips: – What is a quick pickle? A process to pickle with vinegar and does not have to be canned but must stay refrigerated. Recipe: How to quick pickle any vegetable
- 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
- Tomato – do not refrigerate; allow to ripen at room temperature for best flavor;
- Beans – blanch to freeze (Set out a large bowl of ice water before blanching the beans. In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking; freeze in baggies or single layer on sheet pan then transfer to baggie)
Show us what your are cooking in the private FB Veggie Group!!
Recipe links:
- 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
- Coconut Green Curry Veggies and Cous Cous – Week #6 2022
- Spicy Kale Chips – Week #4 2022
- Cherry Tomato Cucumber Panzanella Salad with parsley caper vinaigrette – Week #7 2022
- Three Bean Quinoa Salad – Week #6 2023
- Lentil Tacos with Cucumber Picco de Gallo – Week #8 2022
- Chickpea Lettuce Cups with Parsley Tahini Dressing – Week #8 2022
- Zucchini Walnut Bread – Week #9 2022
- Zucchini Potato Fritters – Week #10 2022
- Quick pickle garlic scapes
Farm News:
Tomatoes are starting!! This always seem to signal summer for me. This week everyone will get at least one tomato. Cucumbers are loving the rain and the heat. We have had several heavy downpours over the past week and the soil is soaked. We are unable to do any tractor work or transplanting until it dries out a bit.
Farm Photos:
CSA MEMBER FARM EVENT:
- 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/
