Week 6 CSA

Hi there,

Another week of incredible conditions-- warm sun, a little rain, and happy, happy plants.

This week's share includes the following items:
basil
bunch small beets
bunch of baby rainbow swiss chard
pint of sugar snap peas
lettuce mix
cippolini onions
scallions
summer squash
cucumbers: English (dark, thick skins) and Persian slicing (thin skins, lots of crunch, super sweet), and picklers (shorter, warty)
bunch cilantro
garlic

Cippolini onions are a smaller, flatter variety of onions, that once they harden off at the end of the season will be disc-shaped. They have a mild, sweet flavor, and are ideal for using fresh as a garnish on salads, or chopped in cold salads. You can also use the greens like scallions.

I'm debating throwing in the towel on all other crops but cucumbers. They get me every time. I hope you're enjoying them, too! Who's in for a cucumber CSA?

Here's a recipe from my neighbor at the Dorset Farmer's Market, Robert, of Ana's Empanadas. Robert worked for years as a chef in New York, and now helps create and craft the delicious, oven-baked treats available at market. Slow markets mean lots of recipe swapping and chatting, and Robert has a million great ideas. Here's one...

Skillet-roasted Summer Squash with Mint

summer squash, sliced into rounds
olive oil
large handful fresh mint
salt and pepper to taste

In a large skillet on med-high heat, warm oil to just before it begins to smoke. Add summer squash discs and sautee until the squash is slightly charred. Squash will shrink in size as cooking, so prep a lot! Remove from skillet, drain squash on a paper towel if desired, and let cool slightly, until squash is warm-to-cool, but not hot. While squash is cooling, chop lots of mint ("gobs", as he put it,) and then toss together until well-coated in oil. Add salt and pepper to taste, serve immediately.