Wednesday, August 28, 2013

2013 CSA Share #12

CSA Share #12

A Full Share for Week 12


This week everyone gets to try a variety of our tomatoes. Half shares get a pound of mixed small tomatoes including Velvet Red Cherry Tomatoes, Yellow Pear and Roma tomatoes. We also have more Sheboygan Roma tomatoes and new Wapsipinicon Peach heirloom tomatoes! Full Shares get to try the first of our orange slicers, a Michigan heirloom variety called Kellogg's Breakfast. A great dish to utilize all these various tomatoes is a very simple tomato salad from chef Jamie Oliver.  You can also add the cherry and pear tomatoes to our Spaghetti Carbonera recipe.

The Mothership Tomato Salad


Spaghetti Carbonera


More peppers this week! You'll find either jalapeno Poblano, or a beaver dam pepper in your shares this week. We always like to use jalapenos in our salsa or guacamole. But we also experimented with adding diced Okra and Jalapeno to our favorite Cornbread recipe and were delighted by the result! For the poblano pepper, try heating up some macaroni this week with this Green Chile Macaroni recipe.


Green Chile Macaroni


New this week is Okra! A southern favorite, that we are growing to love. We used our okra by dicing it with a jalapeno and adding it to our favorite cornbread mix. Okra can also be grilled, sauteed, fried, stir-fried or added to soup. Some don't like okra because of its sliminess, but try adding an acidic ingredient or cooking it whole to minimize the sliminess. Here are a few recipes to try!

Grilled Okra

Spicy Sauteed Okra

Chicken and Okra Gumbo

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! 


More carrots this week--eat them on salad, in soup, or just raw, you can't go wrong! And for the kids who don't like to eat their carrots, you can always entice them with Carrot Cake or Carrot Scones! 

Carrot Scones

Carrot Cake

Lemon Cucumber

More lemon cucumbers this week. Our cucumber crop has been heavy hit by Downy Mildew--which has been particularly bad in the area this year--so this may be our last cucumbers of the season. The weather in early August was perfect for its development, cool and moist, and though we sprayed an organic fungicide called Neem Oil, it was to little avail. We have no recipes for the lemon cucumber, just eat it raw!


More Kohlrabi this week! We took a week off from them last week because the heat and lack of rain (it's missed us for near 3 straight weeks) has slowed their development. But they're back and we're glad to hear how much all of our shareholders are liking this odd-looking vegetable! Just peel the skin and bite into it like an apple, or slice it and enjoy with your favorite salad dressing. 

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