CSA Week #9

THIS WEEK IN THE BOX - week of July 27th

Purslane - 1 bunch - *See note below
Green Beans - 1 bag
Lettuce Mix - 1 bag unwashed
Zucchini & Summer Squash - 2 pieces
Cucumbers - 1 or 2 pieces
Green Romaine Lettuce - 1 head
Green Crisp Lettuce - 1 head
Cipollini Onions or Scallions - 1 bunch
Parsley - 1 bunch 
Broccoli - 2-3 pieces for Tuesday & Wednesday only
Red Norland Potatoes - 1 bag

1 container Blueberries
1 container Blackberries
1 bag

You can thank the weather for a rather full box this week!  We were hoping that the thunderstorms would not hit us Sunday night and Monday so we could start our potato harvest, and it just happened to work out perfectly! The Red Norland variety of potatoes you'll find in your box are one of the most stunning varieties we grow because of their beautiful red skin tone. These are best steamed or boiled.  Try this week's potato recipe or if you still have your collards from last week, try last week's collards and potato salad recipe for dinner tonight!

Purslane?  Purslane is a wild green, meaning that it grows wild on our farm, and in many gardens and farms in our area. Can you believe that purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant? Purslane has a lemony, salty flavor and can be eaten raw in salads or cooked like spinach. 

Lots of Lettuce!  We have a double planting of lettuce coming in now- just in time for this hot and humid week ahead. Take this perfect opportunity to turn salad into a quick, cool and refreshing dinner with the addition of some potatoes, grilled zucchini, and for the carnivore in some of us, grilled meat sliced on top. I think you can turn the entire box into enough salad meals for the remainder of the week!  

Cooking in the Heat  This time of year I love to cook in the morning before it gets too hot, and stock the fridge with delicious vegetable salads to plop on a plate for a quick lunch or dinner with minimal effort! This week I'm making a green bean salad, a grilled zucchini salad,  some quick pickled cucumbers and a rich potato salad to get us through the next few days. Oh yes, and maybe a chilled zucchini soup with purslane.  

We're still playing catch-up around here. The on-again, off-again rain pattern has created a logistical nightmare for us in terms of getting anything planted or cultivated on time, but we're doing our very best. We've also spotted a few cases of late blight on our tomatoes, but we continue our organic interventions to prevent further infestation and are keeping a very watchful eye. This humid weather with pop-up thunderstorms is the worst type of weather for late blight, as fungus loves to grow and spread under these wet conditions. We'll definitely keep you posted!

FRUIT SHARES are now in full swing!
Please remember that fruit shares are housed in separate RED crates.  Only members with FRUIT listed after their name may take the fruit share.  We only send enough for the members who have paid separately for the fruit, so please double check the list.  Thank you!

We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. You may find our PRODUCE STORAGE TIPS page useful in figuring out how to maximize the life of your veggies, and our RECIPE section to search for ways to cook up your box! And maybe you need help identifying a particular mystery vegetable? Try our CROP GUIDE.


Purslane Salad
Red Potatoes with Feta, Olives and Mint

More recipes for all the week's produce can be found here on our RECIPES page.