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
  • Cucumberstorage 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!!

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:

Did you know that you can purchase your very own Ever Green Farm T-Shirt?

Show your support of your CSA farm!

$28 inc. sales tax (exact cash at your CSA delivery)

Sizes available: S, M, L, XL, XXL

Purchase at your CSA delivery or any farm event.

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


  • 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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