Tuesday, June 30, 2015

2015 CSA Share 5

2015 CSA Share 5


Large Share pictured: 2 summer squash, 2 cucumbers, 2 bags of Mizzuna/spinach mix, 2 bags of lettuce mix, 2 heads of lettuce, 2 bunches kale, 2 bunches swiss chard, 2 bunches radishes, 2 bunches herbs.


Cucumber

New this week are the first of our cucumbers! Everyone will get to try the slicer cucumbers from the greenhouse, and by next week we should start seeing lemon cucumbers too! 


Summer Squash



New this week are the first of our summer squash! This year we are trying two varieties called zephyr and dunja. We like to use the large zucchinis for zucchini bread, the large yellow squash for grilling, and the smaller sized squashes sautéed or in spaghetti carbonara. 

Spaghetti Carbonera with Summer Squash


Mizzuna and Spinach Mix


It is getting too hot for our spinach and they are going to seed or failing to germinate, so this will be the last we see until fall. Enjoy this peppery mix by itself or mix with the lettuce mix. 

Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romaine, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  This week we've also added some mizzuna to it. 

Lettuce Heads

This week we have more lettuce heads, we have butter crunch, black seeded simpson, or romaine to choose from. Small shares get one head, large shares get 2 heads. 


Swiss Chard



Chard is a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color, the stalk can be red, white, yellow, orange or pink. Chard has highly nutritious leaves.  Fresh young chard like today's are great used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed, their bitterness fading with cooking. Try the swiss chard as a side dish, with this easy Savory Swiss Chard recipe. Our favorite way to enjoy these greens is by tearing the leaves into strips and sauteing them in olive oil and garlic with some salt, pepper, and red pepper flakes. 



Radishes

This week we have more radishes to add some heat to your salad. For a change, try them thinly sliced on buttered sourdough toast, you won't regret it! 


Kale

This week we have the first kale of the season, enjoy these young leaves as kale chips or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips


Herbs

This week we have greek oregano, italian oregano and catnip.

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