Wednesday, August 14, 2013

2013 CSA Share #10

CSA Share #10


We are getting closer to the peak of garden production, and the shares are growing!  We have some new things this week and some more of our summer favorites.  We have more green beans this week, and the peppers are going strong and bringing the first peppers of the season. This week we have the first of our hot peppers, our bell peppers are a bit behind but they're getting heavy with fruit!  This share also will include more Lemon Cucumbers and slicing cucumbers.  There will be less summer squash this week as a result of the abuses of bugs, and diseases like powdery mildew and blossom end-rot.   Lastly we have some nice purple-top turnips, more kohlrabi, and some various herbs including italian basil, lemon basil, parsley, onion chives and dill!



Week 10: Full Share: Purple Top Turnips, Kohlrabi, slicing cucumbers, Lemon cucumbers, green beans, summer squash, hot peppers, and mixed herb bundle!


Peppers


This week we have the first of our peppers.  You will either receive a dark green Poblano pepper or the Beaver-Dam Pepper, which is a Hungarian heirloom that was brought to Beaver Dam, Wisconsin in 1912.  These peppers have a moderate amount of heat to them, less than a jalapeno but hotter than a bell pepper.  Both can be used for a large variety of recipes.  We like to use ours to make guacamole, and salsa.  The Beaver Dams are especially good cut in thin Later on when we have more you can use these in many mexican dishes, such as Chile Rellenos, or stuffed peppers.  You can also use it to spice up any meat, especially good in hamburgers!  

The Beaver Dam peppers have 500-1000 Scoville rating, about as hot as an anaheim.
The Poblanos are 1,000-2,000, a bit more hot!
Watch out for Jalapenos next week at 3,500-8,000 scovilles!


Purple-Top Turnips


Our first planting of turnips were lost to bug damage, but we're finally getting some of those good roots and will be seeing more this fall! First things first, saute those greens! Saute turnips greens as you would spinach for a healthy quick snack. For best storage, cut off the greens about an inch or two above the roots, you can store them separately in a bag in your vegetable drawer in the fridge for up to 4 days. Store the turnip roots in a separate bag in the fridge for up to one week. As for cooking the roots, Farmer Figgins has always heard that most of the flavor is in the skin, but most recipes call for peeling it off, but you guys make the call. You can substitute turnips for potatoes in most recipes, including our Creamy Fall Vegetable soup, or you can try them mashed like potatoes with chives and bacon! 




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. Our Zucchini got badly hit by the Squash Vine Borer, or we didn't get to them for surgery early enough, regardless we've been seeing more of the Scallop Squash in the shares. Here's a great resource for recipes for this variety, try it pan-fried, grilled, steamed, sautéed, baked, roasted or shredded raw! 

Spaghetti Carbonera with Summer Squash



Kohlrabi


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 or dip in your favorite dressing 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 



Cucumbers-Slicing and Lemon


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! We've got loads of lemon squash now so everyone gets to enjoy these awesome heirlooms! Bite into these raw with a little salt, a delicious snack! 

Egg and Cucumber Sandwich 

Cucumber Sandwich 



Green Beans

More green and purple green beans this week! We like eating them steamed for about 7 minutes with a little butter and salt, but you can also boil them, fry them, or use them in a stir fry or casserole. Check out the easy recipes below for some ideas! 



Parsley

Our first Parsley of the season! Green Parsley can be used as a garnish on potato dishes, on rice dishes, fish, fried chicken, steak, meat or vegetable stews. It's a great source of antioxidants, Vitammin K, C, and A. We like to use it in soups, for our Whole Roasted Chicken and in making our own stock. Check out this Spice Chart to see more pairing ideas. 



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 also like to add it to our Spaghetti Carbonera recipe! 

Genovese Basil

Genovese Basil is our favorite of the Italian Basil varieties, with large leaves and an amazing flavor. Our favorite Basil dish is Bruschetta, a kind of Italian salsa on slices of Italian or French bread. Another easy way to use this herb and enjoy the early tomatoes of the season is with a Caprese Salad. Just a slice of Mozzarella, Tomato, and a basil leaf with a balsamic vinaigrette drizzled on it. Mmm, can't wait for our own tomatoes! We'll have extra basil at Farmer's Markets as well, for anyone interested in making their own pesto!




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