Tuesday, July 23, 2013

2013 CSA Share #7

CSA Share #7

It's been 7 weeks, and we're really into summer now!  The spring crops are just about spent.  We've had some great bounty with some crops, lettuce, arugula, spinach, radishes, kale.  We've had some busts, like the swiss chard that became a deer snack, and one of our broccoli varieties that bolted in last week's heatwave.  Our carrots and beets are still coming along, but are taking their time.   We have a whole host of new things starting and tomatoes and peppers are coming soon.  We found the first bell peppers and anaheim peppers forming, and a cherry tomato or two turning red on its shoulders!  New this week we have green and purple Green Beans!  We also have summer squash, the heat slowed their production down last week, so just a few this week.  We also have more green onions, kale, and a large herb bundle of your choice. 

Full share pictured: 2 bunches Kale, 2-3 Summer Squash, 2 bunches green onions, 2 large bundles of herbs, and 1 lb of green and purple green beans. 

Green Beans 

New this week are the first of our green beans! This week its a mix of green beans and purple beans. We like eating them steamed with a little butter, but you can also boil them, fry the, or use them in a stir fry or casserole. Check out the easy recipes below for some ideas! 

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, we really like sautéing or grilling.

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. 

Tip: You can also make your green onions last longer by putting the exposed roots in an inch of water in a container in the fridge. 


Kale is a staple on most small, diversified farms like The Shire Farm. And it's one that you will be seeing throughout the season, so try out new ways to cook it until you find a recipe you love! We like to braise it, or saute it and add it to an egg dish, like our Kale and Tomato Frittata. It is also wonderful baked into chips or added late into a soup! 

Herbs this week:

Choose a large bundle from our available herbs: Genovese Basil, Lemon Basil, Dill, Parsley, Cilantro, and Onion Chives. 

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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