Week #8 2023 (WK B)

In your CSA share this week:

  • Cauliflower
  • Green Storage Cabbage
  • Summer Squash (Yellow, Zucchini)
  • Beans
  • Tomato
  • Italian Flat Leaf Parsley
  • Cucumber
  • Eggplant
  • Scallions
  • Garlic Scapes
  • Cherry/Grape Tomato Mix
  • Basil
  • Fresh Garlic
  • Jalapeno
  • Dill

Our next farm event on the schedule: Potato Harvest – Saturday, August 19th 10-1

Storage and usage tips and recipes can be found in the Vegetable Directory there is a page for each veggie (well almost)

Do you need inspiration and ideas? Pinterest Boards for many of the veggies we grow

Weekly recipes by Dean Lane Food & Farmstead – Check their website for their upcoming events and dinner reservations

Veggie Notes: Wow!! What a week of veggies. Welcome to Summer.

  • Cabbage – this will store for weeks in the fridge; peel off leaves and work your way through it; make sauerkraut; use in soups and salads; 1″ slice and roast cabbage steaks -recipe links below
  • Basil -video link below for easy freezing; or freeze basil balls-food processor leaves with just enough oil to hold together the freeze TBSP scoops on a sheet pan; store in freezer baggie/container; make and freeze pesto in ice cube trays
  • Cauliflower – grate by hand or food processor to make rice – sauté and season – I love curry
  • Parsley: wilted parsley? recut the ends and stand in a glass of water. Your can store it this way in the fridge or countertop (change water daily)or store wrapped in damp paper towel in a baggie, or hang to dry; can also be cleaned, dried and frozen in a baggie-pull out leaves to add to cooked dishes; 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 – ripen from the inside out and will continue to ripen on the countertop not refrigerate; allow to ripen at room temperature for best flavor; add to sautés, sauces, salads, sandwiches
  • 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)
  • Cucumberstorage options so the last; salads, juice, wedges with salt and pepper; cold soup
  • Garlic Scapes – sliced thin and frozen in a baggie -my favorite dressing Creamy Garlic Scape Dressing; freeze them and you can have it all year; pesto and freeze
  • Jalapeno – add to pickles; slice and freeze; the heat is in the seeds and white pith -use gloves to remove and don’t touch your eyes

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

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

Farm News:

Cauliflower! We have tried to grow this for a few years and never had enough or it didn’t grow. We tried a new variety this season and changed our methods. Success but all of the rain has caused some damage. We are sending home what we can. Basil!! Wow, it is really growing great this year. to keep it that way we have to cut it often to keep the leaves tender. So, sorry we had no choice but to send home 1# to everyone. We hope you get to use some fresh and freeze some. You will be happy when you pull it out this winter to liven up a dish. The storage cabbage has grown bigger than ever this year – another bounty risk. It will store and make many meals for you.

Farm Photos:


  • 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 

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