August 13, 2014, Week 16

What’s Going on at the Farm?
                   Well it sure seems like our dry summer has come to an end.  Hello August rains!  While the rain is good for our newly seeded fall crops like carrots, beets, mustard greens, radishes, turnips, etc., it also makes it hard to get into the ground and do any additional planting.  In order to have a continual supply of produce to harvest, we need to continually plant, and in order to plant, the soil has to be just the right moisture.  We hope by next week we will be able to get in the ground and transplant our first round of broccoli, cauliflower, and brussel sprouts we plan to give to our fall CSA this year.  It’s starting to feel like fall!
                  Speaking of Fall CSA, let us know if you would like to join, we just sent out an email about this yesterday.  Space is limited since we take on only half as many members as we do for our spring/summer CSA, so let us know soon if you would like to join!
                  We have four more deliveries remaining for the spring/summer season after today.  It’s time to bring all those boxes you may have been collecting and return them to the pick-up sites!  We encourage you to recycle any plastic clamshell containers you may have received with the rest of your household recycling.  We would prefer to not re-use them for sanitary reasons. 
We hope you are enjoying everything so far this year.  Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish, Shelly and Soliz

Recipes and Veggie Information!

Sautéed Summer Squash with Red Pepper
Makes 6-8 servings
2 T extra virgin olive oil
½ medium onion, chopped
2 garlic cloves, minced
1 ½ lbs summer squash, cut into ¼-inch dice
1 red pepper, diced
Salt & ground black pepper
2 T chopped parsley

Heat oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, 5-8 minutes. Add the garlic, squash, pepper, and salt to taste.  Increase heat to medium-high and cook, stirring, until squash is tender, about 10 minutes. Add black pepper, stir in parsley and remove from heat.
Baked Orzo with Tomatoes, Roasted Pepper, and Zucchini/Summer Squash
Makes 6 servings
Salt
½ lb orzo
1 large red pepper, roasted
3 T extra virgin olive oil
2 medium zucchini or summer squash, sliced about ¼ inch thick
1-2 garlic cloves, minced
1 lb ripe tomatoes, peeled, seeded, and diced
½ c grated Parmesan or crumbled goat cheese
Ground black pepper

  1. Bring a large pot of water to a rolling boil over high heat. Salt generously and add the orzo. Cook for 8 minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with diced roasted pepper and 1 T of oil.
  2. Preheat the oven to 375°F. Oil a 2-quart baking dish. Heat 1 T of oil in a large skillet over medium-high heat. Add the zucchini/squash and cook, stirring and turning the slices or tossing them in the pan, until just cooked through and lightly colored, about 5 minutes. Scrape into the bowl with orzo.
  3. Return the pan to the heat. Add remaining 1 T of oil and garlic, cook 1 minute. Add tomatoes and salt to taste. Cook, stirring occasionally, until tomatoes have cooked down slightly, about 10 minutes. Taste and adjust seasoning. Scrape into bowl with orzo, add the cheese, and mix everything together. Transfer to baking dish.
  4. Bake 30-40 minutes. Serve hot or warm.

Green beans with Garlic and Tomato
Makes 4 servings
1 ½ c flageolet beans
1 T olive oil
2 T butter
1 onion, finely chopped
1-3 garlic cloves, crushed
3-4 tomatoes, peeled and chopped
12 ounces green beans, snapped and chopped to size
2/3 c white wine
2/3 c vegetable stock (or water)
2 T chopped parsley
Salt and pepper

  1. Place the flageolet beans in a large saucepan of water, bring to a boil and simmer for1- ¾.
  2. Heat the olive oil and butter in a large frying pan and sauté the onion and garlic for 3-4 minutes, add the chopped tomatoes and continue cooking over gentle heat soft.
  3. Stir in the flageolet beans to the onion and tomato mixture, then add the runner beans, wine, stock, and a little salt. Cover and simmer 6-11 minutes.
  4. Increase the heat to reduce the liquid, then stir in parsley. Salt and pepper to taste.

What's in the box?

Regular Share
Crop Amount  
 

Tomatoes 3 lb.
Butternut Winter Squash 2 lb.
Green Beans 1 lb.
Summer Squash 1 lb.
Japanese Eggplant OR Onions 1 lb. or 2

Full Share
Crop Amount  
 

Sungold Cherry tomatoes 1 pint
Tomatoes 4 lb.
Blueberries One Pint
Green Beans 1 lb.
Sweet Italian Peppers 1 lb.
Potatoes 3 lb.