CSA 2015 - Week #6

NEWS FROM THE FARM

The photo above (top right) is of our cucumber field. These plants are just starting to produce, so you'll be finding them in your shares over the coming weeks. They are looking beautiful! Your farmers are busy cultivating (weeding) summer crops like cucumbers, peppers, potatoes and beans. Keeping the fields clear of weeds is very important, as they can quickly take over a crop and if the plants are too small to compete, we may have to turn in the entire crop. This is more likely to happen with smaller plants that are direct seeded in the fields, like carrots or spinach.

IN THE BOX

We have another amazing share this week! And very kid-friendly too! My little ones love munching on the raw carrots and the kohlrabi. The beets are super-sweet and the zucchini is so mellow when gently steamed and served with a little butter and salt.

Carrots - Be sure to remove the tops of the carrots before storing them! I don't eat the greens myself, but some people do. This summer variety is especially crunchy and sweet!
Zucchini - As I mentioned before, I like to slice these up and steam them gently until soft. Then I serve them with butter and salt. It's how my mom used to make them for me, and how I serve them to my kids!
Radicchio - From the chicory family, radicchio has a slightly bitter flavor (which matches perfectly with a hard, sharp cheese in a salad), but mellows when cooked. Try this week's recipe!
Kohlrabi - It looks like sputnik and tastes a lot like a sweet cabbage. Just peel off the thick skin and either slice raw, make a slaw or roast!
Beets - Boil or roast the beet roots and save the greens for a gentle saute. Be sure to separate the roots from the greens and store separately in bags in the fridge. They'll last longer that way.
Batavian Lettuce - For your summer salads...
Scallions - I love to slice these in my salads, but they are also great grilled or used anywhere you would normally use onions. You can eat the green parts too!

Bon appetit!
- Maggie

KIM'S HEALTH & NUTRITION CORNER...

Hi all,

I think everyone will agree with me that it is hard to believe we are starting the month of July already! Hopefully all of you are enjoying your shares and are looking forward to seeing what the farmers are harvesting each week. Many of you are anxious to see one of your favorite veggies back again; and those that may be new to the CSA, hopefully are experimenting with new recipes and are having fun trying new things!

Now that the summer is officially here, it is important to remember to keep yourself and your family safe during these sunny days of summer! I have linked to a great website that will help you choose a safe sunscreen, and I will touch upon the chemicals to avoid in some of your everyday products you may be using. Not only is it so important for all of us to be aware of what is in our food, it is just as important to be aware of what is in our beauty products, household products, etc.

THIS WEEK IN THE SHARES

JUNE 30 & JULY 1, 2 & 3

Carrots - 1 bunch
Beets - 1 bunch
Radicchio - 1 head
Zucchini - several pieces
Scallions - 1 bunch
Red Batavian Lettuce - 1 head
Kohlrabi - several pieces

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

FRUIT SHARE

The Fruit Share begins this week! Please remember to only take fruit if you have already registered, paid and it says "FRUIT" next to your name on the check-in sheet.

Blueberries - 1 container
Rhubarb - 1 bunch

Clockwise from top: Red Batavian Lettuce, Zucchini, Kohlrabi, Scallions, Red Beets, Radicchio, Carrots

STORAGE TIPS

Remove the tops of the carrot greens before storing. (They can be composted.) Remove the the beet green tops as well, but don't discard! Store the beet greens separately and cook them!

In a bag in the fridge...
Lettuce, Zucchini, Kohlrabi, Scallions, Beets, Radicchio, Carrots

RECIPES

• Penne with Caramelized Onions & Radicchio
• Roasted Kohlrabi
• Grilled Radicchio with shaved Pecorino - Bon Appetit

CSA ListebJune 30, 2015