Work Hours : All of you should know when you are doing your work support hours. Planning a time to do your work hours helps us to construct a workable garden schedule. If you have not yet scheduled a time with us to do your work hours then please do so soon.
Handbook: Please make use of this resource. It is the result of collaboration on the part of many people and should have almost all you need to know about your veggies for identification, preparation and storage. But if you still have lingering questions, call us.
The Composting Alternative: Many of you are finding ways to preserve or give away your extra vegetables. This is wonderful! If you've done all you can, and there's still more vegetables to deal with, don't feel guilty about composting what you cannot eat or what goes bad in your fridge. Compost, returned to the Earth, completes a sacred nutrient cycle by helping to feed future plants. We simply pile kitchen scraps in a corner of our yard. After about a year or so a rich brown compost results. Adding some soil to your compost pile helps the composting process. Compost making is very dependant on soil organisms including nematodes, bacteria, fungi, and others, which are added to your compost pile along with the additional soil.
Simple Solutions for Vegetable Abundance: When considering new ways to handle your abundance of fresh, organic, produce, do not disregard the value of simplicity. Not every vegetable needs to be steamed, stir fried, or served up in a salad. Remember the versatile sandwich. We love natural peanut butter with tomato and greens (mustard greens are awesome) on a multi-grain bread. Egg salad, tuna salad, and cheese sandwiches all benefit from a healthy multi-layering of varied greens. CSA member Marion Winik suggests making a BLT with mustard greens substituted for the lettuce. Red Russian Kale will also work well in this capacity. Marion also suggests steaming beet greens and serving them chopped with buckwheat (soba) noodles and a dressing of tahini (sesame butter), miso (a soy product), some garlic, and cider or rice vinegar.
Please let us know your own ideas about vegetable abundance and we'll pass them along to other shareholders.
Arugula: Arugula is a wonderful green. It adds a bitey, nutty zest to any salad.
Lettuce: We're still waiting for our new lettuce crop to mature. This week's share includes one head of lettuce, either green or red.
Purslane: Many people consider Purslane to be a weed. We prefer the term "Volunteer." It is a wonderfully crisp vegetable with a full, green flavor that will wake up any salad.
Mustard Greens: Our best ever. A bitey addition to salads, or delicious when cooked lightly. Very high nutrition. Both red and green leaves are included in your share.
Kale: Kale is among the most nutritious vegetables available. It is a wonderful source for vitamins A, C, E, K folacin, riboflavin, thiamin, niacin, and biotin. Kale is also rich in calcium, iron, magnesium, potassium, and phosphorus. Red Russian, Curly Green and Dinosaur Kale are all included in this week's share.
Zucchini: The first of our summer Squash Crop. Slice up raw foe salads or cook in various ways.
Yellow Squash: Our summer squash is coming on fast and furious. Enjoy this tasty treat sliced raw in salads or include it in your favorite recipes. Yellow squash is great splashed with balsamic vinegar and olive oil and roasted with other vegetables. It also bakes well., and is a great source of both potassium and calcium without piling on the calories. We're sure you'll enjoy this summer time delicacy.
Kohlrabi: Kohlrabi is a crisp member of the cabbage family. It can be eaten raw, stir fried, steamed, or however else you'd like to try it. We recommend trying some freshly sliced. Some shares have white Kohlrabi, others have purple. The nutritional value is the same for either type.
Onion: We are still thinning the onions down. Expect to receive some onions about every other week.
Bok Choi: This popular oriental green is extremely succulent. Leafy parts are ideal for salads, while the stems (and the green leafy parts for that matter) were made for stir frying.
Herb: Our mint patch is growing strong, so you can probably expect fresh mint with most of your shares. This week's share includes spearmint, a wonderful mint to brew into tea or simply enjoy as it is. Try chewing the leaves for a refreshing treat. The basil is finally ready for distribution. Try combining basil with tomato in any dish and we're certain that you won't be disappointed.
Flowers: This week's arrangement includes cleome (spider plant), red bee balm, cat nip, snowball hydranges, blue larkspur, and large lamb's ear. Be sure to keep your bouquet out of the reach of any cats, else they may make a mess going for the catnip.
Zucchini Coins with Herbs and Feta
from Vegetarian Cooking for Everyone
2-3 T Olive Oil or Butter
¼ C Chopped Mixed Herbs - Dill, Basil, Parsley, Cilantro
1 ½ lbs. zucchini, thinly sliced
½ C Crumbled Feta
1 Garlic Clove, thinly sliced
Salt and freshly milled Pepper
Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20-30 minutes, stirring occasionally. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with herbs and cheese to serve. Serves 4-6.
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