Tuesday, July 26, 2011

CSA 2011 - Week 5

In your share this week:
broccoli
summer squash & zukes
slicing and pickling cukes
bunch chard
small bunch carrots
green beans
lemon basil
2 lbs new potatoes - Adirondack Red
1 head garlic
2-3 shallots
sugar snap peas
snow peas
lettuce mix
Herbs (l-r): coriander, sage, chamomile, dill, thyme. Lemon basil is included in your share.

Flowers: zinnias and calendula

The bushel baskets are almost full! A few notes about your share...


lemon basil has a nice citrus scent to it, and can be used any way you'd use basil... I've been adding lots to egg salad for a nice changeup. Try it for pesto, or as a garnish with hummus!


The green beans in your share are really shelling beans moonlighting as filet beans this week. Next week you will have true haricot verts-- the small, super tender, crisp beans that you'll be tempted to eat fresh. These in your share, a variety called Jacob's Cattle, will take a little extra steaming as they are slightly tougher.

Be prepared for the continuation of a steady flow of cukes and zukes/summer squash. I'll post recipes here for more ideas to help inspire you to deal with the bounty-- stay tuned!


Tomatoes and peppers are behind schedule,and we are looking at about two-three weeks before they are ready. The plants are healthy and cranking away in the hoophouse, but got a slower start as the first set of seedlings fried in the early, early heat of the spring. These are the second wave.


Snow and snap peas are tapering off despite being eight feet tall and having doubled over on their trellis! You should see another week-two from them, but if you're sick of eating them fresh by this point, blanche and freeze them for December!


Flowers tapered off in your share a bit this week as the farm is doing the growing and arranging for CSA members, Kate and Matt, this Saturday to help celebrate their wedding. BIG congratulations to them! We'll be back to usual next week, and you can expect lots and lots of sunflowers to grace your homes soon. As always, please pass along any recipes or inspirations that you've got, and thanks for reading!

No comments:

Post a Comment