Now this is how I envision a CSA share! It’s been a slow summer till now, but things are finally starting to come in. This weeks share includes: beets, summer squash (here’s are recipe for Parmesan Garlic Roasted Summer Squash), kale, a few tomatoes, green beans, corn and a green pepper.
I was surprised to find corn ready, since I was just telling folks at the farmers’ market that it would be 2 weeks at least. We had just enough to send 4 ears to each of our members and try a couple ourselves. Our favorite way to cook is on the grill INSIDE the husk! Here‘s a like to the directions.
You’ll notice peas are missing from this box. There are absolutely peas in the garden, but we’ve heard from a few members that peas are getting tiresome. We’ll get our fill in the freezer this week and go from there. On that note, feedback is ALWAYS appreciated. We may have much different tastes and ideas than you. Let us know what you love and what you don’t so we can try to accommodate! This may also be a good reminder that when you find you have too much produce left over from the share, you may want to freeze it to save for some cold winter’s night when you are 3 months from your next share. I will try to find some recipes to use peas before I send more your way.
There is something different going on with the green beans. We use a lot of disposable plastic. By we, I mean Dave and I and the culture as a whole. So, I am trying something a little different to get away from all the little one-use plastic bags. I loaded up on food baskets, the kind that you get your burger and fries in at some joints. It seems to me that things like peas and green beans need to be contained in some way so that I don’t just had you a box or bag with them all mixed together at the bottom. This is also an easy way to designate the portion that will be given. I’m going to give this a try at the farmers’ market as well. I’ll have several baskets of beans or peas ready and when purchased the lot will go into the customers bag and the tray will get refilled. We’ll see how that works, we’re straying quite a ways from the box. I am going to sweeten this new deal with a giveaway at market, in keeping with the plastic reduction theme, customers can enter our drawing each time that they use a re-usable shopping bag at our table. Stay tuned for what the prize will be, I suppose I’ll have it figured out by Tuesday!
P.S. I will reuse these new baskets and any boxes that I send your produce in, save ’em and bring ’em next Thursday. Thanks!
This week’s share included: peas, snow peas and green beans which have all been staples for a while. Summer squash made an appearance again, a few members received zucchini and the rest yellow squash. There are lots of squash on the plants, but for some reason they just aren’t growing as fast as they should be.
Beets have made their debut this season! One member’s favorite is the beet greens so I made sure that these were included. They can be sauted like any green with a little butter and onion or garlic.
Tomatoes are also a first. We have had a few small handfuls of these little yellow cherry tomatoes in the past week. There were finally enough to divvy up between our CSA members today. There was a mix of regular red tomatoes (I couldn’t find the marker, so I can’t tell you what variety specifically), red grape, yellow cherry and a few red cherry tomatoes.
Things are getting a little more exciting and a little more varied around here! This is the first week we have included green beans in the share. They would be great steamed or boiled with some salt and pepper, or you could add them to this recipe: Summer Squash Sizzle which will help to use the first yellow squash of the year!
We’ve had loads of snow peas, but this will be the first time that everyone receives shelling peas. We do our best to pick them young enough to eat them out of hand. Instead of grabbing a bag of chips to snack on, try fresh peas.
The green pepper that is included is probably a bit smaller than I would usually pick them, but I just couldn’t pass up the opportunity to include one! Give it a chop and add it to your scrambled eggs or make a Denver Omelet or Denver Hashbrowns. Or slice it up and dip into some hummus or homemade ranch dressing.
Last, but not least, I should mention this weeks herb: thyme. If you like mushrooms, I’ve got the recipe for you! If you don’t, try substituting the summer squash (steamed first) or even some chopped cooked chicken. Linguine with Lemon, Garlic, Thyme Mushrooms is a favorite at our house, bonus if you can find fresh morel mushrooms!