CSA Week 6

Greetings everyone! So we've missed a few weeks of the CSA Newsletter. Unfortunately, one of our employees left and with that we have been very short handed on the farm. The CSA Newsletter slipped by the wayside, but no longer! Katie, our wonderful assistant farm manager, has taken on the task of writing it and giving you all an update on farm happenings. Check back here weekly (on Fridays or Saturdays) for the post about this week's produce.

Thanks, Lindsay, Scott, Ella & Murphy

Ella samples the first ripe husk cherry

Ella samples the first ripe husk cherry

 

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Hi All,

Hope the week has treated you well! What a lovely few days of sunshine.

We have a few exciting additions to both the farm and CSA share this week. A family of WWOOF volunteers (Worldwide Opportunities on Organic Farms) joined us all the way from the Lone Star State to help with the busy harvesting schedule that is quickly approaching. If you have any suggestions as to what these kind folks should do and see while here, please stop in and pass along some suggestions. They will be in and out of the market booth this month.

Now for those exciting new vegetable options…

In addition to last week’s selection of greens, micros, scallions, squash, zucchini, cabbage, kohlrabi, and herb bunches, we will have a limited number of fresh garlic before the larger harvest, bunches of carrots, bunches of basil, cucumbers, and peppers (a few sweet and hot varieties).

Lettuces, beet & chard greens, and herbs

Lettuces, beet & chard greens, and herbs

Recipe idea (and it only takes 30 minutes!):

Spiralzed Zucchini Casserole

1 cup ricotta cheese

½ cup finely shredded parmesan cheese

¼ cup chopped fresh basil

1 clove garlic (minced)

½ teaspoon ground pepper

3-4zucchini (6 cups spiralized or peeled)

2 Tablespoons extra virgin olive oil

½ teaspoon salt

1.    Position a rack in the top of the oven, and preheat boiler to high

2.    Combine ricotta, Parmesan, basil, garlic, and ¼ tsp pepper in medium bowl. Set aside

3.    Using spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long thin strands or strips. You’ll need 6 cups of “noodles.” Place them on a cutting board and shape into an even 20” square. Cut the square into eighths and transfer to a broiler-safe pan.

4.    Drizzle each of the now eight squares with oil, salt, and remaining pepper. Make a well in the center of each square and spoon in about 2 Tablespoons of the filling.

5.    Broil until browned in spots, 6-8 minutes.

All for now, and happy cooking!

-Katie

Ella and Murphy survey the potatoes, growing nicely

Ella and Murphy survey the potatoes, growing nicely