Week #6 (B) July 21st-23rd

Your Veggies this week:

Broccoli, cucumber, fresh garlic, pepper, tomato – mixed, summer squash, eggplant, parsley, basil, garlic scape, radish, and lettuce mix

Vegetable Directory : storage tips and recipes

Inspiration for your veggies this week: links to veggie pages in the directory

RECIPES

I find that many times in the summer, I sauté whatever veggies I have on hand. Tomatoes of any kind are great to toss in too.

Eggplant – Our favorite is grilled or roasted, but there are several delicious ways to prepare it. Basically flavorless, you can season it with whatever flavor profile you prefer. It pairs well with a variety of flavor profiles: Italian, Mexican, Asian, and Curry. Grilled, braised, roasted, cooked, on pizza, and blended. Very versatile veggie! Need more inspiration? Check out these: 35 Eggplant Recipes or 20 Delicious Eggplant Recipes. Grilled eggplant for baba ganoush – stab slits, push in garlic cloves, grill on medium indirect, turning every so often until tender – use in your recipe with the roasted garlic. Not a fan of eggplant or the texture? Try Eggplant meatballs.

Tomatoes: Let your tomatoes ripen at room temperature on the kitchen counter. They ripen from the inside out. The tenderness will let you know they are ripe. Once ripe, if necessary, you can place them in the refrigerator to slow the ripening process. Allow them to return to room temperature before eating fresh. Over-ripe tomato? Chop it up and cook with your other veggies for a quick “sauce” and added flavor burst.

Zucchini & Summer Squash: It is time to get creative – Use a mandolin and use as noodles with your favorite sauce; shred and make waffles, muffins, bread; cook down with tomato to make a sauce for pasta or rice; use diced in salads; make quick pickles

Garlic: Roasted in an air fryer: foil pouch, cut off top, drizzle with olive oil, air fry at 390 degrees for 10-20 min. Carefully open pouch and air fry for an additional 5 minutes to caramelize. Use roasted garlic on bread, in hummus, added to dressings and dips. Roasting mellows and deepens the garlic flavor.

We had a great group of CSA Members join us for our postponed garlic harvest.

We are so glad that we decided to postpone the event. Luckily, several members were able to attend. The weather was perfect. Farmer Joe used the bed lifter to loosen the garlic, and everyone finished harvesting in record time – 45 minutes.

We had the garlic harvested, bundled, and hanging in the barn super fast.

Thank you to everyone who attended. Libby, Ross, Margaret, Lillian, Penelope, Kai, Judy, Wendy, Chris, Joe, Julia, Lorraine, Angus, and Jules ( Beth & Marcus – not pictured)

Harvesting the Garlic

Farmer Joe used the bed lifter on the back of the tractor to loosen all soil in the garlic beds. This allowed everyone to pull the garlic from the ground without shovels. Garlic was pulled and loaded into the green lugs and then onto the wagon on the tractor. The tractor transported all of it back to the pack house for bundling.