Pickup #9: Vegetables for August 1st

This week's vegetables:

Lettuce 
Green Tomatoes 
Cucumbers 
Salad Tomatoes 
Leeks 
Summer Squash 
Peppers

Want more info? Check our our farmer's FB page! 

Baked Kale Chips

Here is an easy recipe that turns kale into a crunchy snack.

Baked Kale Chips
1 bunch kale

1-2 tablespoons olive oil

Sea salt, to tastePepper (optional)

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Tear into large pieces, toss with olive oil in a bowl then sprinkle with salt and pepper. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. 

Cool completely before storing in an air tight container. Will last a day or two, if you can stop eating them directly off the cookie sheet.

Submitted by Tara (who brought it to the CSA picnic in April!)

Pickup #8: Vegetables for July 25th

This week's vegetables:

Squash Blossoms 
Peppers
Lettuce
Celery 
Beets
Carrots 
and one more thing... 


Want more info? Check our our farmer's FB page! 

Vegetable Skewers: A colorful side dish consisting of miscellaneous veggies

Consider buying a package of skewers (A package of 100 12-inch long bamboo skewers currently costs $2.99 at Fresh Direct) and using some of them to assemble random leftover pieces of vegetables as an attractive side dish.  

Use whatever vegetables you like or have in your refrigerator other than those which won’t stay on a skewer such as leafy greens.  Try to choose vegetables that together will create a bouquet of varied colors.  Keep in mind that you can either grill or broil them on the skewers or assemble them onto the skewers once you have cooked them.  The latter method is best if you will be using vegetables that require different cooking times or methods.

Roast small cubes of beets and inch long pieces of fingerling potatoes with salt and pepper, for example, and sprinkle salt and pepper on inch squares of red pepper, small round green squash and red onion and salt and pepper them, and broil or grill them along with small whole mushrooms (or halves or quarters of larger ones)  and cherry tomatoes.

While cooking, be sure to remove the vegetables as they soften sufficiently according to your preferences.  Be sure to remove them before they become too soft or they will fall off the skewers.

If you like caramelized onions, sprinkle raw onion squares with balsamic vinegar before saute’ing them.

Enjoy assembling the various pieces on the skewers, keeping in mind that their colors should be arranged attractively.

Try different combinations of vegetables each time you make this dish.  In fall, use chunks of sweet potato and cubes of zucchini along with whatever mushrooms are in season.  Whichever medley you use, the outcome is a colorful and healthy bouquet of veggies that can accompany any entrée.

Enjoy!
Susan Spieler

Pickup #7: Vegetables for July 18th

This week's vegetables:
-Fresh Onions 
-Carrots 
-Kale 
-Lemon Grass
-Lettuce 
-Basil
-Summer Squash 


Want more info? Check our our farmer's FB page! 

Pickup #6: Vegetables for July 11th

This week's vegetables:
-Purslane 
-Carrots 
-Broccoli 
-Mint
-Spinach
-Summer Squash 
-One more surprise item 


Want more info? Check our our farmer's FB page! 

Pickup #5: Vegetables for July 3rd

I know this post is after the fact, but the farmer has been busy and not able to post the veggies before they are delivered. We're working on that, and apologize if this causes any inconvenience. I also thought I'd post the fruit and veggie list so that others can check out what sorts of veggies we get throughout the summer - that seems to be a common question when first joining the CSA.

This week's vegetables:
-lettuce
-carrots
-spinach
-onions
-squash
-basil
-stevia

Also, we have talked to the fruit farmer and they will (hopefully) be making up for the mix up this week by sending more fruit this coming week.

This week's fruit:
-yellow plums

Want more info? Check our our farmer's FB page!