CSA 2017 - Week #10

Potatoes are here!  We grow about a dozen different types of potatoes, all full of flavor and freshly dug for you.  This week we have our first early season variety called Red Norland.  It has red skin and white flesh.  Don't peel them!  We wash them here at the farm, so they just need another quick wash and they're ready to cook!  They cook quickly since they are so fresh and full of moisture.  Enjoy and let us know what you think!  

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Red Potatoes - This early season  variety is called Red Norland.  Freshly dug from the fields, these are super flavorful and full of moisture!  So they cook in less than half the time... Store them in the dark in a paper bag.  Use them right away!
Storage: In an cool, DARK place.  Uses: Cooked. When to use: Within a week.

Sweet Corn - This is what eating with the seasons is all about!  We have a total of four successive plantings of sweet corn.  'Tis the season, or so they say.  Corn can't be harvested any other time of the year -- just in the heat of the summer!  It sounds like everyone is enjoying the bounty, but if it's getting to be too much or you just want to save some for later, you're in luck!  Freezing corn is pretty simple.  Here's a good tutorial.  Thank goodness for bloggers!
Storage: Don't store it -- eat it tonight!  If you need to store it, keep it in an airtight (plastic) bag in the refrigerator. OR FREEZE IT!  See above. Uses: Cooked. When to use: Within 2 days.

Swiss chard - The star summer green is back in this second planting. I agree with some other members who have been discussing this over on the CSA Facebook group...steaming is a great way to enjoy it!  Steam until tender, and season simply with olive oil (or butter) and salt & pepper.  I'm also going to include the French recipe below with pine nuts and raisins which is super delicious.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use:Within 5 days.

Parsley - I've been making parsley pesto.  Also so easy to add to all kinds of soups and salads.  Want to save it for later to brighten up your soups this winter?  Wash and freeze the whole bunch in a ziplock.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Cabbage - Win-win!  Cabbage loves growing in the summer heat and I love eating it in the summer heat!  Is a big batch of slaw in your future too?
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw/Cooked. When to use: Within a week.

Zucchini - This is the last of the planting.  Just one piece per share...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Scallions - Green onions are great in salads or on the grill!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

FRUIT SHARE
Due to the rainy weather this past week, the fruit farmer has decided that the blueberries are too mushy to distribute.  So he is starting with the peaches & nectarines a week early.  Please remember just one bag per fruit share member.
1 bag of Peaches/Nectarines (for fruit share members ONLY)

Recipes

Swiss Chard & Potatoes
Grannie's French Swiss Chard
Parsley, Walnut Pesto
Spicy Coleslaw with Tahini Dijon Dressing