Tuesday, July 16, 2013

2013 CSA Share #6

CSA Share #6

Oh my goodness it's been hot!  Fittingly we have the first of the summer crops for our shares.  We also are seeing the last of the salad mixes for a while, it has officially crossed the too hot for cold season crops point. 

Whole Share pictured here

Summer Squash

The summer squash is one of our favorite vegetables and likely many of yours.  You will be seeing a mix of the varieties we are growing which include your classic Zucchini, Yellow Crookneck squash, or a more interesting Scallop Squash (it looks a bit like a flying saucer).  There are lots of great ways to eat these squash, anything from sautéing, grilling, or you can try our recently posted Spaghetti Carbonera with Bacon and Summer Squash.

Spaghetti Carbonera with Summer Squash


Kohlrabi may be a new vegetable for some of you, but we promise it's one you'll be glad to try! The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt and enjoy! They're also great raw on a salad, or roasted, or baked. Popular in Indian food, in dishes like Kohlrabi Curry.

Kohlrabi Curry
Roasted Kohlrabi
Butter-Braised Kohlrabi 

Salad Mix

This will likely be the last of the salad mixes for some time.  The heat has baked most our young lettuce, and the older lettuces are starting to bolt. Bolting occurs in most plants when the conditions are unfavorable for its growth, so it focuses more on reproducing through seed. We are cutting up the best of the rest, and then we filled the bag out with arugula.  Enjoy!

Green Onions

A little more green onions for everyone this week. With a milder taste than onion, you can use both the small bulbs and the green stem. We love to use green onions on salad, in soups, as a pizza topping, in salsa, or in stir-frys. 


We have a last batch of radishes until the fall growing tucked under some tomatoes to give them some shade.  As a result we have a bunch of French Breakfast radishes for you.  Don't forget to make use of the greens as well as the roots.  One of the easiest sides to make to a meal is sautéed radish greens in butter and garlic.  

Lemon Basil

We've got more and larger bunches or Lemon Basil this week. Lemon Basil is a basil variety from northeastern Africa and southern Asia. It goes really well with seafood dishes, but also with pasta and chicken dishes. Finely chop this basil and add it to some shredded or julienne vegetables and pasta, topping it with olive oil for a fresh and healthy meal. We added it to our Spaghetti Carbonera with Summer Squash recipe to give it some lemony freshness, yum! 

Making Your Herbs Last

Want to make your herbs last longer? We recommend putting your lettuce heads, Kale, and herbs in a few inches of water in a cup or pitcher. You want enough water for the roots or stems to be submerged, but not any leaves. Treat them like cut flowers and they will last longer in your fridge; lettuce, after all, is primarily composed of water. You can also hang your herbs in a dry, well ventilated space and dry them to replenish your dry herbs! 

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