June 3rd, 2009 Week 5
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.
BASIL!: Oh so yummy, yet oh so delicate! Fresh basil deteriorates quickly, so use it as soon as possible! For short term storage, wrap in a slightly damp towel to refrigerate, do not was though before hand. Pesto! 3/4 cup olive oil, 1 garlic clove, 1 tablespoon pine nuts or walnut peices, 1/4 teaspoon salt, 1/3 cup freshly grated Parmesan and 4 cups fresh basil leaves. Blend in a food processor till smooth! Put on pasta....yummm.
SUMMER SQUASH: 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!
CARROTS AND BEETS!: There is no need to peel either of these before eating, they taste so sweet because they are young and fresh! You can eat them raw of course (the carrots not the beets) 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 leeks 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!
LEEKS!: To clean: Remove green tops to about two inches about the white section, cut in half lengthwise and wash thoroughly under water. This will remove and dirt that has made it into the grove where the leaf meets the stalk. You can eat them raw, chopped into salad or cooked as you would use an onion.
The last hurrah for strawberries! Enjoy that pint, cuz it will be a whole year till we get more. Eating seasonally sure helps you appreciate what you have when you have it. Cucumbers! So cool and refreshing! Just enough this first harvest for full shares, but we will have a gazillion and a half most likely next week, and all will receive them. I always get excited for cucumber salads! We do have more lettuce, some of the summer crisp that is better suited for the hotter weather, but it will be next week before it is ready to harvest. Once temperatures get to the mid eighties it can be hard to get lettuce that is not bitter, but the summer crisp varieties are better suited for it.
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Summer Squash - 1.5 lbs. - 4.50
Strawberries - 1 pint - 3.00
Carrots - 1 larger bunch - 4.00
Beets - 1 bunch - 3.00
Basil - a bit more - 3.00
Cucumbers - 1 lb. - 2.50
Kale - 1 bunch - 3.00
Leeks - 1.5 lb. - 4.50
|Strawberries - 1 pint - 3.00
Carrots - 1 bunch - 3.00
Turnips - 1 bunch - 3.00
Summer Squash - 1 lb. - 2.00
Basil - a bit - 2.00
Leeks - 3/4 lb. - 2.25