Week 16

Pickles!

I'm not 60 % water, I'm sixty percent cucumber, and probably 30% berry and then whatever else is vital to a functioning human being and farmer. Its incredible! I love it! Nothing could say summer more than the constant snacking of cucumbers.  I suppose the heat could, and we've had plenty of that. Hope you're all staying cool.

Michaela, the overlapping garden coordinator, will be beginning next week, so a new and friendly face will be appearing in the field and wash shed as you come by to pick up your veggies. We're excited to welcome her and then promptly shove summer squash and cucumbers into her pockets.

Spicy Beans!

     

In your shares this week, anticipate receiving:

• Tomatoes
• Cucumbers
• Summer Squash & Zucchini
• Storage Garlic
• Onions
• Scallions
• Beans
• Peppers
• Kale
• Potatoes
• Carrots
• Basil
• Leeks
• Chinese Cabbage

 We've been busy harvesting onions and setting them aside for curing as well as continuing to grade storage garlic, so expect to see these cooking staples in your shares for many weeks to come.  Happy Eating! 

Chickens & campers!

If you haven't seen MACSAC's (Madison Area Community Supported Agriculture Coalition) cookbook "From Asparagus to Zucchini" you should track it down somehow. It is a wonder for anyone participating in a CSA receiving more vegetables then they sometimes know what to do with. It is organized by vegetable, with a brief description of its origin followed by a list of sometimes simple, always delicious recipes including that vegetable. Following is a sample of the recipes you can find in this wonderful book.

Greens Beans with Tomatoes and Herbs

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
about 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon dried ground thyme
1 pound green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 tablespoons salted butter

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; saute until fragrant. Add onions; saute until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt or, if you prefer, melt salted butter over the beans before serving.