May 27th, 2009 Week 4
Produce and Cooking Info:
Debrah Madison 'Vegetarian Cooking for Everyone' - if you are going to get one cook book to help you with your CSA this is the one. It is fabulous. It describes each vegetable on its own in depth then has cooking suggestions and recipes for each.
SUMMER SQUASH: Full shares have received a mix of yellow summer squash and zucchini this week. Half shares will definately receive some next week, and we will have a bunch all summer so you will get your fill for sure :) The yellow squash is a variety called Zephyr, it is so sweet and tender and yummy and pretty! It has a light green butt end of all things, but this is just for beauty it does not mean it is half zucchini, it is a yellow summer squash!
PARSLEY: This is a flatleaf parsley called Giant of Italy. Parsley is such a versitile herb, you can use it for so many things! A few suggestions: Think of it as a green and toss it into salad with others, use it as a green in stir fries (add it toward the very end of cooking to retian color, flavor and nutrition), chop it into just about any chilled pasta or vegetable salad, excellent in soups and stews, or add to homeade pasta sauce!
CARROTS AND BEETS!: There is no need to peel either of these before eating, they taste so sweet because they are young and fresh! Frist off, Forona Beets are a long pointy looking maroon beet that is commonly used in the beet canning industry. It is known for its sweetness. Half shares have received Red Ace, which has the traditional maroon color. The carrots once again are a mix of colors, so pretty. You can eat them raw of course or you can roast them or shred them. Cut up beets and carrots into chuncks, mix with s little olive oil and put in a roasting pan. Roast in oven at 375 for about a half hour or so (mix in those scallions and some garlic, yum!) Or, you can take them both and grate them then put them in a pan with a little butter or olive oil and just a little water. Cover and cook for about five to ten minutes until soft. Yum! If you have any turnips left you can add them to either as well, or radishes too!
SCALLIONS: Hope you all know to eat the whole thing, white and green! They are mild so eating them raw chopped on a salad is sooooooo yummy! You can lightly sautee them also.
Boy, we sure are harvesting a lot these days! The carrots are extra fun to harvest for me, it is such a pleasant surprise each time to pull them out and see the color and long skinny shape! The strawberries taste extra sweet this week thanks to the dry hot weather. This will most likely be the last week but depending on the weather we may have anther week!
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Summer Squash - 1.5 lbs. - 4.50
Cauliflower - 1-1.5 lbs. - 4.00
Strawberries - 2 pints - 6.00
Lettuce - 1 head - 2.50
Scallions - 1 larger bunch - 4.00
Raindow Carrots! - 1 larger bunch - 4.00
Forona Beets! - 1 bunch - 3.00
|Parsley - 1 bunch - 2.00
Broccoli - 1/2 lb. - 1.50
Strawberries - 1 pint - 3.00
Lettuce - 1 head - 2.50
Scallions - 1 bunch - 3.00
Raindow Carrots! - 1 bunch - 3.00
Beets! - 1 bunch - 3.00