this week's HARVEST
RED BEETS | Qty: 1 bunch
Roast the roots-- steam the tops. This is what I call a "two-for-one" veg. You can eat the whole thing!
DILL | Qty: 1 bunch
A delicious, delicate herb that I love to use in summer salads.
ZUCCHINI | Qty: 4-10 pieces depending on size
Just in time for the long 4th of July weekend, here's enough zucchini to get you busy grilling or cooking up some refreshing chilled soups. Try this week's recipes.
YELLOW or ROUND ZUCCHINI | Qty: 1-2 pieces
A variation on green zucchini (see above, and recipes below).
BABY SALAD TURNIPS | Qty: 1 bunch
These are a CSA cult favorite! If you think you'd never eat a turnip raw, think again! No need to peel, just wash and pop one of these babies in your mouth for a wonderful surprise! Juicy, sweet, yummy! Great sliced in salads, or just sprinkled with a little sea salt. This is also a "two-for-one" veg. The leaves are super delicious when sauteed with olive oil and garlic. They have a flavor that reminds me of broccoli raab. Great over pasta too.
GREEN CRISP LETTUCE | Qty: 1 head
One of the few lettuces that like the summer heat!
CARROTS | Qty: 1 bunch
On the small side- the first carrot harvest of the season!
CUCUMBERS | Qty. 2
LETTUCE MIX | Qty. 1 bag
Note: The contents of the veggie boxes can change, depending on the day of the week. We update this veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.
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Week of June 30th, 2008 | Issue #5
HAPPENINGS from the fields
News from the fields We've had a very productive week here on the farm! The summer heat can be energizing if you don't try to fight it, so we've been keeping busy out in the fields planting sweet potatoes (a first for us!) and winter squash.
Can't get enough? If you're desperate for more farm news (and photos!) then you should check out our blog!
RECIPES from the farm & from our friends
ZUCCHINI and CILANTRO SOUP WITH MINT
3 zucchini
1 bunch cilantro
1 onion
3 tbsp. olive oil
3 tbsp. chopped parsley
2 tbsp. chopped mint
sea salt
5 cups water or broth
juice of 1 lime
sour cream (0pt.)
Chop the zucchini into 1/2 inch pieces. Wash cilantro leaves and stems. Finely slice the stems and chop the leaves. Slice the onion thinly. Heat oil in a soup pot and add onion, zucchini, cilantro stems, parsley and mint. Cook until onion and zucchini is fairly soft- about 10 minutes. Add 2 tsp. salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro and let cool. Puree until smooth and season with salt & lime juice to taste. Serve room temperature or gently heated with a dollop of sour cream and a sprig of cilantro in each bowl.
GRILLED ZUCCHINI
Slice zucchini length-wise for best grilling results.
zucchini cut into 1/2-inch-thick slices
olive oil
oregano
garlic cloves, minced
rosemary
salt and pepper
parmesan cheese
Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side. Sprinkle with parmesan cheese before serving.
WARM BEET SALAD WITH DILL
Adapted from a May 1996
Bon Appétit Recipe
1 bunch beets
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1/2 cup thinly sliced sweet onion
Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely. Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices. Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.
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