2013 CSA Share Week #9

2013 CSA Share Week #9

This week the garden has yielded some surprises!  Most surprising of all is after cutting all the arugula down a few weeks back, it has come back with surprising vigor, and the swiss chard is finally getting to picking point after being a deer snack this spring!  So this week we bring you a bag of Arugula, a mixed bundle of Swiss Chard and Kale, Lemon Cucumber, Regular Cucumber, Summer Squash, Green Onions, Kohlrabi, Green Beans, and Genovese Basil! 

The recent cold weather we've been getting has slowed down the ripening of the tomatoes, but we may have peppers next week! 

CSA Share 9: A Full Share

Lemon Cucumber

These delicious small cucumbers are a favorite of Farmer Figgins.  Eat these guys raw as a delicious snack!  

Arugula

This week we have more Arugula for you! Add these to a salad or make them a meal in themselves.  A favorite of ours is to have an Arugula sandwich, take your favorite bread, some goat cheese, and some thin apple slices, yum!

A fun recipe we've tried with Arugula is to use it as a pizza topping. Make the pizza with a cheese topping and after it was out of the oven and done we topped it with arugula greens and shaved parmesan cheese, delicious!  I recommend adding roast garlic to the pizza as well. 

pizza

Cucumbers

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! This week our half shares get to try our lemon cucumbers! 

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

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 dip in some ranch 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 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. 

Savory Swiss Chard

Braised Kale

Kale and Tomato Frittata

Kale Chips

Green Beans

More green and purple green beans this week! We like eating them steamed 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! 

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

Simply Delicious Green Beans