Week 12 ~ August 13-August 19, 2012 CSA Newsletter

This Weeks Share: Sweet Corn, Summer Squash, Cucumber, A Brassica, Beets with Greens, Garlic, Tomato, Pepper, and a Farmer’s Choice Item.

Sweet Corn: More delicious sugar corn is getting harvested for the share’s this week. It doesn’t store well and is best eaten fresh. However, if you would rather freeze it, give the shucked ears a quick 1 minute blanch, then remove kernels from cob and freeze for up to 3 months in zip-lock bags.

Summer Squash:  What I like about this salad below, is no fancy kitchen gadgets needed. We know everyone has a vegetable peeler. Any long summer squash will work to make the ribbons. For a nice and tasty, light, refreshing salad when the heat of the day begs to leave the oven turned off, try this!

Zucchini Ribbon Salad  adapted from Two Peas and Their Pod http://www.twopeasandtheirpod.com/zucchini-ribbon-salad-with-sweet-corn-avocado/

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 ears cooked sweet corn
  • ¼ cup chopped fresh cilantro
  • 1/2 red onion, sliced
  • 2 medium ripe avocados, peeled, pitted, and sliced
  • 1/2 cup queso fresco (Mexican cheese)
  1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste
  2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again. Fresh, thin-skinned summer squash doesn’t need to be cooked. Easy and elegant!
  3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
  4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!

**Note-you can find queso fresco at most grocery stores. If you can’t find it, use feta cheese.

Cucumber: We have them, quite literally, coming out our ears. We don’t grow any that become bitter, we only grow beta-alpha types from the Middle East and Asia and Japan. They are technically all melons and improve with size, becoming sweeter. The bigger ones are merely a bigger commitment on your part! Try this refreshing salad with our fresh garlic. Yum!

Cucumber-Garlic-Salad  by Love Farm Organics

  • 2 large cucumbers, thin and unevenly peeled
  • 4-5 cloves fresh garlic, smashed, peeled and roughly chopped
  • 2 Tablespoon rice vinegar
  • 1 Tablespoon sugar or glop of honey
  • 1/3 teaspoon sea salt, more to taste
  • 1/2 teaspoon Sesame oil
  • A large pinch chili powder or a dried, crushed red chili chopped
  1. Whisk honey (or sugar) and vinegar until dissolved. Add sesame oil, salt, garlic and cucumber. Mix well.
  2. Let sit for 30 minutes, refrigerated, for flavors to combine before serving. Eat as is, or spoon on hearty crackers or crusty bread. This is also great with cold quinoa or bulgar.

Brassica: The cruciferous vegetables are still growing strong on the Love Farm, so we’ll keep them coming your way. Each half-share will be getting some broccoli or cauliflower or cabbage this week.

Beets/Greens: Another week of delicious beets! The delicious greens on our beets are it for your greens this week, so please eat them up! They are magically succulent and sweet to me. I LOVE them raw. But they can very easily and quickly be braised if you don’t. The beets themselves, I am just fine with boiling, however roasted with rosemary and a sweet potato and served with some yogurt or sour cream is my preferred method of having them. What is yours?

Garlic: We now have every last bit of garlic up out of the field, and drying. We will ration more to you as the numbers permit, of course excluding enough for our seed next year. yum.

Tomato: Yes. They are here! We are finding ripe beauties everyday now. With the coming heat of this week, we should be seeing many more green orbs changing to a robust red. Ah…summer and luscious tomato time. Thank-you universe for not making us wait until September!

Pepper: We have subtly sweet bell peppers for everyone this week. Many different sizes, shapes and colors will be waiting at your pick-up for you to choose from.

Farmer’s Choice: We don’t quite have enough for all…yet…but some of you will get either more tomatoes or savory Japanese eggplant, or even some blueberries as an extra bonus item for you in this 12th week, the middle share.

LETTUCE-SHARE: Bags of mixed lettuce greens exclusively for our Lettuce-Share members.

BERRY-SHARE: Two full-pints of our sweet and favorite blueberries make it home with you for this, the final week 10 of our berry-share. It was fun, and yum while it lasted. In the weeks to come we will still manage to get everyone some blueberries for the regular share as they straggle on from green to blue, from many to none. Thanks for supporting our berry-share folks!

FARM NEWS: Keeping cool this week is going to be a challenge. A triple digit day, I am not exactly ready for, but bring it on! Keep hydrated mid-week, as they predict 100*F for this coming Thursday. Hopefully it won’t be too hot on Sunday for our pickle party. Don’t forget to r.s.v.p me, letting me know how many of you are coming, or if you have any other questions.

We managed to get lots done on the farm this weekend, and have our dear friends as house guests and helpers to boot. Garlic done. That feels good. All the small pickling cucumbers picked clean to set us up for a new flush come Saturday. Hopefully we’ll have some nice small ones for you to turn into pickles.

We are still transplanting, but almost done for the season. As of last week, we lost a great farm-helper of this season, she’s off to college and we wish her well. Our amazing Rebecca continues to faithfully help us and we are so grateful to have her. I was on a tractor yesterday from mid-morning until dark trying to finish clean-up chopping and mowing. I thought I heard some crickets last night too. Well the frogs are in the pond anyway. And the swallows continue to dash and dive bomb the tractors, catching insects in the wake of stirred-up, dusty air.



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