Week #9 2023 (A)

In your CSA share this week:

• Red Norland Potato
• Eggplant
• Yellow Onion -fresh
• Basil
• Summer Squash (Yellow, Zucchini)
• Tomato mix
• Cherry tomato mix
• Lettuce
• Italian Flat Leaf Parsley
• Cucumber
• Bell Pepper
• Jalapeno Pepper
• Fresh Garlic

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:

• Red Potato – roasted, fried, boiled or steamed for salad
• 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 or mini cupcake papers
• 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
• 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
• Cucumber – storage options so the last; salads, juice, wedges with salt and pepper; cold soup
• 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
• Fresh Onion – skins are not cured; be sure to remove the tougher outer layer before cutting; tops can be used like the scallion tops sliced thin

Ratatouille – Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil.

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
• Lentil Tacos with Cucumber Picco de Gallo – Week #8 2022
• Zucchini Walnut Bread – Week #9 2022
• Zucchini Potato Fritters – Week #10 2022
• 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
• 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:

Farm Photos: These are some of the creations of your fellow members – Keep up the good work everybody!!

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/