Spoutwood Farm CSA Harvest Guide: Week 6, 2004
Refrigerator: If anyone has a refrigerator they're not using, we've outgrown our cold storage area and could use one.
Swiss Chard- A most wonderful vegetable coming in green, red, yellow and orange. The stems steam, stir fry or boil to a soft and tasty texture. Use raw in salads or cooked any number of ways. Great cooked in butter or olive oil and seasonings added to the hot greens.
Summer Squash- just a small beginning for the squash- let's hope they hold up better than last year. Please try cut up into salads as well as in stir fries and innumerable other cooking scenarios.
Kale- You get to choose from a potpourri of kale: Green Curly, Red Russian, Siberian or White Russian and Dinosaur Kale for a nutritious, steamed or stir-fried treat. Great also in soup and some even put it in salads, esp. the Red and White Russian which are not as tough and are closer to the texture of lettuce!
Broccoli- Either cooked in a variety of ways or eaten raw with dip or in a salad, broccoli is hard to beat.
Cauliflower- Some of the surfaces may have some bad spots or be tinged purple, yellow or tan. Good eating though.
Green Cabbage- Cabbage for cooking, making sauerkraut or grating into salads.
Arugula- Arugula is nutty and bitey and my favorite salad additive.
Komatsuna- This mild large leafed Asian green is great in soups, salads and stir fries.
Yakina Savoy- Very dark green leaves with little flea beetle holes that don't affect taste or nutrition. It's another Asian green, good for stir fries, soups, salads or cooking as a side dish like spinach.
Herb- purple and green basil.
Flower- Hasta flowers, Queen Anne's lace, bouncy marigolds and bee balm.
(Always feel free to experiment with substituting or doing without some ingredients)
Pan Fry Yellow (or other summer) Squash
Ingredients
2 yellow (or other summer) squash, cleaned but not peeled.
2 cloves chopped garlic
1/4 cup soy sauce or tamari
Directions:
Slice the squash into thin pieces. Get a sauté pan out and using butter or oil, place squash and garlic into pan and cook for about 4 min. Then add the soy sauce. The soy will dissolve for the most part but be soaked in the squash. Serve hot.
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