Wednesday, August 21, 2013

2013 CSA Share #11

CSA Share #11

It's a big week on the farm and the shares have never been more colorful!  This week brings the first of the tomatoes!   Everyone will be receiving a Sheboygan Roma Tomato which is an heirloom variety local to the great lakes.   Full shares will also receive one pound of an assortment of Cherry, Yellow Plum and smaller roma tomatoes.  We also have apples from our small orchard this week, but since they are organic there may be some minimal bug damage, eat with care or make into pie!  The last new arrival this week are our Carrots.  We have Kaleidoscope Carrots so there may be some variation in the color of your carrot, don't panic, just eat and enjoy.  Our Summer Squash haven't been fairing too well lately, so we only have summer squash for our full shares this week.  To fill out the shares we also have Green Onions, Kale, Lemon and Slicing Cucumbers, and Green Beans. 


Full share: Apples, 4 Roma tomatoes, 1 lb of assorted small tomatoes (full share only), 2 bunches kale, 2 bunches green onions, 1 lb green beans, 2 summer squash (full share only), large bunch of carrots, 2 slicing cucumbers, 4 lemon cucumbers!

Tomatoes


We finally are getting ripe tomatoes!  The early August cold snap slowed them down a little but they are coming in bulk now.  We have an heirloom Roma-type tomato this week for everyone called a Sheboygan Tomato.  Roma tomatoes are great all around tomatoes and can be used for sauces, salsas, or slicing.  Our full shares will also be receiving a pound of an assortment of our Yellow Plum heirlooms, smaller roma tomatoes, and our heirloom Cherry tomatoes.  The smaller tomatoes can be a great addition to many dishes--pizza, frittata, salad, kabobs, we added some to our spaghetti carbonera and loved it! 


Carrots


We finally have carrots this week, and Farmer Fahler couldn't help but munch as he harvested and will attest they are the sweetest most delicious carrots he's ever had.  We grow a variety called Kaleidoscope carrots which come in a variety of colors including orange, yellow, and purple!  So as Douglas Adams teaches us, DON'T PANIC!, just eat and enjoy these guys raw as a snack, shredded or sliced in a salad, or cooked in a soup.   


Apples


We also have some early apples starting to get ready in the orchard.  These apples are still a bit tart since they are a little early, but that means they are PERFECT for apple pie.  So check out our Sour Cream Apple Pie recipe and prepare to have every other pie for the rest of your life seem, just ok.  

Dutch Sour Cream Apple Pie with Streusel Topping

Summer Squash


The summer squash is one of our favorite vegetables and likely many of yours. There are lots of great ways to eat these squash, anything from sautéing, grilling, or you can try our 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


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! 


Simply Delicious Green Beans

Kale


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. For a simple side, saute it with minced garlic for 2-3 minutes, then season with salt, pepper and red pepper flakes. It is also wonderful baked into chips or added late into a soup! 




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. 

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