Wednesday, July 31, 2013

2013 CSA Share #8

CSA Share #8

This week CSA members are getting cucumbers, summer squash, green onions, kohlrabi, green tomatoes, and for our full shares kale and the swiss chard that we had hoped to harvest 8 weeks ago before the deer munched it down! Full shares also get to try the first of our Lemon cucumbers, one of Farmer Figgins' favorite heirloom varieties. 
CSA Share 8: A full share

Green Tomatoes

We've had a wet and cold week, and while we never begrudge rain, the cold has slowed our tomatoes ripening. So this week we thought we'd unburden some of the laden plants and share a southern favorite: green tomatoes! We'll be sharing our own fried green tomato recipe later this week, but check our these green tomato recipes and get a taste of this southern favorite! 

6 Ways with Green Tomatoes


Enjoy the slight melon-like taste of cucumbers in any sandwich. Cucumbers go well with dill, fish, and egg dishes. Try an Egg and Cucumber sandwich, or an old british tea party favorite Cucumber sandwiches. For these sandwiches, the spread can be yogurt, mayonnaise, butter, or cream cheese, try it with a sprig of dill or mint. Perfect for a hot day! Our full shares also get to enjoy the first of our lemon cucumbers, bite into these raw with a little salt, a delicious snack! 

Egg and Cucumber Sandwich 

Cucumber Sandwich 

Summer Squash

So far our summer squash seemed to have survived their Squash Vine Borer surgery, so there's more this week for
us to enjoy! These beauties are growing well and fast, so a few got away from us and reached zucchini bread size. If you receive a large zucchini in your share, don't despair! These mammoths are great for stuffed squash or for making delicious zucchini bread. Farmer Figgins always uses large zucchini for zucchini bread, shredding up the zucchini and storing the extra in the freezer for bread later in the year. For an extra unhealthy treat, try some cream cheese icing on the zucchini bread!

Stuffed Squash

Zucchini Bread

Summer Squash and Bacon Spaghetti Carbonera


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 

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. 

Kale and Swiss Chard

This week our full shares get to enjoy kale and the first harvest of our swiss chard. Swiss chard is another extremely healthy green that helps regulate blood sugar and a great source of anti-oxidants. Try the swiss chard as a side dish, with this easy Savory Swiss Chard recipe. 

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