2016 CSA Share 7
It's been another hot and dry week on the farm, but we got some rain Monday and Tuesday to help the garden along. We have a few new crops this week for our shareholders, summer squash, onions, and peppers. Broccoli and cucumbers are on their way, and we should be seeing those soon in our shares. In other farm news, we said goodbye to two of our lambs on Tuesday, brother and sister George and Margaret left for their new home in Claire, Michigan, where they will be raised and used as breeders on a small, family farm. We have only one lamb left available, and one half hog, so let us know soon if you are interested! In the greenhouse, our tomatoes are now as tall as we are, and we are seeing the first fruit start to ripen!
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| Large Share pictured: 2 onions, 2 banana peppers, 2 bell peppers, 2 summer squash, 2 bags peas, 2 bags mixed greens, 2 bags lettuce mix, 2 kohlrabi, 2 bunches herbs. |
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| Small Share pictured: 1 banana pepper, 1 bell pepper, 1 kohlrabi, 1 onion, 1 bunch herbs, 1 bag lettuce mix, 1 bag greens mix, 1 summer squash, 1 bag of peas |
Farmer Figgins will be at the Portland Farmers Market Saturday 8-12, and the Trufant auction and market on Thursday from 7-12 selling plant starts, herbal tea, books, handmade journals, pasture raised eggs, and more!
Pepper
New this week is the first of our peppers! Banana peppers are not very hot and are great in proscuitto and cheese or in a sandwich. We also have the first of our bell peppers, the purple beauty variety which are usually the smallest fruits, with a terrific sweet flavor.
Onion
New this week are the first onions from our greenhouse. You can beat the smell of onion cooked up with butter or olive oil and garlic!
Summer Squash
New this week are the first of our summer squash. Try these sautéed or grilled with our carbonara recipe!
More of our snap peas this week. They haven't been dealing well with the heat and dry conditions, so enjoy them while we have them! Enjoy these on your salad this week, or add to a stir fry or just snack on them by themselves.
Kohlrabi
More giant kohlrabi again this week! 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. They are also popular in Indian food, in dishes like Kohlrabi Curry.
Kohlrabi Curry
Roasted Kohlrabi
Butter-Braised Kohlrabi
Mixed Greens-Mizzuna, Mustard, Arugula, Swiss Chard, French Sorrel, Romaine
We have a mix of some of our more unusual greens again this week. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down a bit by braising, sautéing, or steaming.
Lettuce Mix
Herbs
For herbs this week we have the Italian favorites oregano and basil. Try a oregano pizza crust with basil topping, or check out the below Herb Cooksmart Guide.
To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container.
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