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)
- Cucumber – storage 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!!
Recipe links:
- Tomato Basil Risotto (Week #9 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
- Coconut Green Curry Veggies and Cous Cous – Week #6 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
- Zucchini Walnut Bread – Week #9 2022
- Zucchini Potato Fritters – Week #10 2022
- Quick pickle garlic scapes
- Marinated Zucchini Noodles -use 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
- 20 Healthful Cabbage Dinners and Sides -general cabbage info too
- Cold Cucumber Soup with Yogurt and Dill
- Fastest easiest way to freeze basil – Video
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:
CSA MEMBER FARM EVENTS:
- 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/
