- Sweet onions
- New Potatoes
- Broccoli ~ Some sites only
- Cucumbers ~ Some sites only
You will be getting 2 pints of blueberries in your box this week…If you ordered bulk flats, we will be delivering them along with your share. Please be respectful of your fellow members and don’t “sample” berries from the covered flats that are labeled with individual members names. If you planned on ordering any bulk flats but haven’t gotten around to it as yet, you will be able to order some for next week if you call/email by Thursday, July 9th.
Vegetable Handling and Preparation Tips…
NEW POTATOES: New Potatoes have not been in the ground long enough for their skins to cure, so they are very fragile. We did wash the soil off your potatoes for you, so you will need to keep them in the fridge in a paper or plastic bag, and be sure to eat them soon (make sure to wash them again before you eat them and give them a good scrub!). No need to peel them though, as many of the nutrients are close to the skin.
New Potatoes have a delicious fresh flavor and creamy texture and can be prepared in a number of ways. You can boil or steam them, roast them with other root veggies, or saute them with some onions for breakfast home fries. You can use them in your favorite potato salad recipe or cook them and add butter and fresh herbs for a delicious and simple side dish.
BASIL: Remove basil leaves from the stem. Store in a plastic container or bag in your refrigerator. Wash gently just before using. Fresh basil deteriorates very quickly so use promptly! For longer storage, make small bundles and hang to dry, make and freeze pesto, or freeze fresh leaves in a zip-lock (remove air, seal, and freeze). If you only have a little basil, you can blend with olive oil and freeze in ice cube trays to be added to dishes when fresh basil is out of season. You can Toss whole leaves into salad or pasta, layer leaves on sandwiches and pizza, chop and sprinkle into salad dressing, soups, potatoes, eggs, and more!
The next two recipes are from my Mom, Linda Bruce! We just ate them at a family BBQ and they were delicious! Both recipes are adapted from Martha Stewart…
One-Pot Penne With Zucchini and Parmesan
Start by shredding 2 medium zucchini on the large holes of a box grater (You should have about 4 cups.) Toss with 1/2 teaspoon of coarse salt in a colander set over a bowl. Let stand 10 minutes then squeeze out excess moisture with your hands and get cooking…
Cook 8oz of Penne pasta in a pot of generously salted boiling water until al dente. Drain the pasta directly over the zucchini in the colander. Transfer both to the pot and toss with 3 tablespoons of extra-virgin olive oil, 1/3 cup grated Parmesan cheese, 1/2 teaspoon of minced garlic and 1/4 teaspoon of red pepper flakes. Season with coarse salt and fresh ground pepper. Serve, dressed with more oil and cheese. (Some of the fresh basil from your box would be delicious too)
- Salt and pepper
- 3 pounds of potatoes, scrubbed
- 1/2 cup mayonnaise
- 1 teaspoon grated lemon zest plus 2 tablespoons of juice
- 1/2 cup finely chopped fresh chives (Green onions would work too)
In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2 inch pieces.
In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to one day.
News From the Field
I hope you all had a wonderful weekend, and for those of you that celebrated the fourth, that you had a safe and fun holiday! It was nice to get a little break from the heat for the CSA harvest this week, but it looks like more sun and warmth is on the way, so it was only a small reprieve!
We are starting to transition from the cool crops like the bunching greens and cabbage into the warm weather crops like zucchini, tomatoes, peppers and eggplant. There are green tomatoes on the vine, tiny purple eggplants, and big beautiful orange squash flowers. These crops will slowly come on and as they do you will start to see them pop up in your shares each week. Here’s how your tomatoes are looking…
And the storage onions…
Here’s a photo of some compost being taken out to be spread over a recently tilled field, getting ready to be planted with our fall crops…
The days are long and full here on the farm, and even though there is ample daylight, there never seems to be enough time in the day! It is amazing how much is accomplished on the farm in a days work, and we are so thankful for everyone who makes it all happen, including you, our members, who are the reason we are doing it in the first place! We hope you have a great week, enjoy those delicious blueberries in your boxes this week along with the other veggies!
Take care~ Sara