CSA Share: July 21

Will anything come of Shayna’s spore experiments? Stay tuned! Photo by frankenstoen.

 

Yay for rain! This will definitely help us as we transition into the full summer crops in the next coming weeks.

For this week, we’ll basically be cleaning out the fields of all the remaining smaller quantities of things like onions, potatoes, broccoli, beets and carrots. The share will likely involve some option for those things, as well as a greens option (broccoli rabe or collards). There will definitely be squash. And cilantro! One thing to bear in mind with the squash is that it’s great for freezing and saving for those winter months when pasta primavera sounds like a long ago dream … speaking of pasta, I am a big fan of squash with fresh herbs on pasta.

Also, we got some mushroom spores in the mail that we’re going to be experimenting with this week. No guarantees that we’ll get anything out of it, but I just had to share my excitement.

Look forward to seeing you all on Saturday!

-Shayna

What I Made: Peaches, Beans, Broccoli, Kohlrabi and More

Peaches and grilled pork chops, from Epicurious.com

In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week.  And I thought I would share in case you’re short on ideas. — Tracy Shar

This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week.  This can easily be made without meat for the veggies among us.

Broccoli Salad

Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.

In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.

Fold mixture into broccoli mix and eat.  The longer it sits in the fridge the better it is.  It is seriously delicious.

Kohlrabi Trout Salad 
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice.  Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week.  Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.

The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made.  It would also be great for dipping hummus or any other dip.

I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).

Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).

I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.

Hope this is helpful!  Tune in next week featuring all next week’s veggies and/or fruits.

CSA Share: July 14

Lots of purslane is available for the taking this week. Photo by h-bomb.

 

After all the regular rain we’ve had all spring, we’ve entered a bit of a hot, dry spell. Getting things enough water has proven challenging, but on the plus side the weeds aren’t growing quite as fast. We’re steadily approaching summer crop abundance, though this week might be a bit light as the spring crops have mostly finished and the summer crops (except the squash) haven’t really kicked in yet.

I very much hope to have a full share, but if it seems a bit short please forgive us — it will be made up and then some later in the season. Some things you might see this week: beans, beets, broccoli, onions, squash, chard, and/or collards.  There will also be a bunch of edible weeds available as extra if you wish to help yourself, but not counted as the share — mainly amaranth (also known as callaloo) and purslane.

Stay cool!
-Shayna

CSA Share: November 19

Parsnips will be showing up in this week's share. Photo from Flickr by Matthew Folley.

We’re at the time we all knew would sadly come: The last CSA share of the season. But there’s a few special treats to mark the occasion …

From Kristen: “Each year I try to plant a couple hard-to-grow crops I didn’t the year before. It’s a HTG crop if it a) has to be in the ground for longer than 60 days; b) takes up a lot of space and c) is really picky about its growing conditions.

This year I wanted to grow enough cabbage and broccoli for a fall harvest — and parsnips despite how long they take to mature. Luckily, we had success for both crops! Granted, some of the cabbages and parsnips are tiny because they were planted in beds that get some shade. Please enjoy this last harvest. I hope some of you are able to use your share in some holiday cooking. I’ll be making mashed parsnips and potatoes!”

{This week’s share details after the jump}

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CSA Share: Nov. 12

Hot peppers are enjoying their last hurrah. Flickr photo by time_anchor.

It’s the second-to-last week for our CSA shares, but the fall crops are enjoying the mild temperatures and sunny weather. Sweet potatoes are making an appearance in our shares at last. Other crops are on their way out: This is the last week for our tasty assortment of hot peppers.

Those with fruit shares will get loaded down with apples and apple cider. New York goes into apple overdrive in the fall; the good news is, they’ll hold up for months stashed in your veggie drawer. Or you can cook ’em down into apple sauce and apple butter and start your breakfast off with a taste of fall.

{This week’s share details after the jump}

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