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Hello, Howdy, Greetings!
Well summer is here and the heat is on. The summer heat and long days are bringing on the summer favorites. This week you will find summer squash, English shelling peas, carrots, and some cabbage. We are still about a month away from tomatoes, but when they arrive they will be in full force. Shelling peas may be a pain in the butt, for you have to work to get to them, but they are awesome additions to salads, and I have also included a recipe for the pods, enjoy!
The fruit shares are organic pitted pie cherries from Leroux Creek Farm and rhubarb from our farm. I have included a link to some sites that will instruct you how to freeze rhubarb for future use in case you want to wait to use it. From what we can tell, we will be into the early season peaches next week, so we thank you all for your patience as we work with what is available this year.
This weeks shares may look something like this:
Single Share: Kohlrabi, romaine, carrots, kale, cabbage, garlic, broccoli, cylindra beet, English peas, summer squash.
Couple Share: Kohlrabi, green onions, romaine, carrots, kale, cabbage, garlic, broccoli, cylindra beet, English Peas, summer squash.
Family Share: Kohlrabi, cilantro, parsley, green onions, romaine, carrots, kale, cabbage, garlic, broccoli, cylindra beet, English peas, summer squash.
Single Fruit Shares: One 3lb tub of pitted pie cherries, 4lbs bag of rhubarb.
Double Fruit Shares: Two 3lb tubs of pitted pie cherries, and two 4lb bags of rhubarb.
Bread Share: Sourdough (there was a mixup last week)
Mouco Cheese Share(one round per share): Camembert
Haystack Goat Cheese Share(one log per share):
Mushroom Shares: Oyster or Shitake.
Contents of the box may vary depending on weather, timing of the harvest and the whim of the farmer!
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Windsor Dairy Cheese Shares! 
More Cheese! Starting on Monday we will be taking sign-ups for cheese shares through Windsor Dairy . Deliveries will begin the week of August 1st! You will have the option to signup for either a 1/2 pound per week or a full pound. We will be rotating between their colona (swiss-like), Nakhu (cheddar-like), and their McIntyre Jack . |
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Freezing Rhubarb 
Click HERE and HERE to learn how to freeze rhubarb |
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2-Way Street Beet
1-2 bunches of beets
juice of 1 orange 1 tbs butter, softened pepper 1 tsp peanut oil 1 tsp dark sesame oil 1 tsp hot chili oil 1-2 tbs soy sauce Cut beets off stems. Gently scrub beets. Wash the greens. Cut Stems into 3" pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat a heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 6 servings |
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Pea Pod Soup 
2 tbs olive oil1 med onion, roughly chopped 2 cloves garlic, minced 1 lrg mixing bowl's worth of pea pods (about 2 quarts) 1 liter light veggie or chicken stock (I diluted some regular stock with water) 1 handful of fresh thyme 1 lemon, zest thereof salt and pepper to taste 1. Place a large soup pot over medium heat. Pour in a glug of oil, and leave to warm through. Add in onion; sauté until softened and beginning to turn translucent, about 5 minutes. Stir in garlic and sauté another couple of minutes. 2. Add pea pods to the pot and pour in the stock, which should just barely cover the pods. (Add a bit of water if the stock seems scanty.) Throw in the thyme, stems and all, cover and bring to a gentle simmer. 3. Uncover pot and allow soup to simmer until pea pods are very tender, about 45 minutes. Remove soup from heat and let cool for a few minutes. Pick out the thyme stems. 4. Transfer the soup to a blender and process for a few seconds (you'll need to do this in batches). You're not trying to purée the soup - the pods won't ever break down that far - but rather to chop the pods up and release all their juices and soft flesh. 5. Strain the soup through a fine-mesh sieve, pressing on all the solids with the back of a spoon to extract as much liquid as possible. Return soup to the pot, and discard the solids.
6. Stir lemon zest into the soup, and taste. Add as much salt and pepper as you like. Ladle into bowls, or (our preference) refrigerate and have the soup chilled.
7. Serve soup with thick slices of toast and a salad for a light, easy-going hot weather lunch or supper. ~Compliments of the greenprophet.com
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Cherry Pie  4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Preheat the oven to 375 degrees F. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes. Remove from the oven and place on a rack to cool. |
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Adios,
Your CSA Team
"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken. " ~James Dent |
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Grilled Romaine
1 heart of romaine lettuce1 tsp white balsamic vinegar 1 tsp sunflower seeds freshly ground black pepper Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much-all the leaves need to stay attached. Heat your grill or a stove-top grill pan. Spray it lightly with olive oil, if necessary. Once it's hot, put the romaine halves on it. Press the lettuce down lighly and close the top of the grill. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2 minutes. Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm. |
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Pickled Cherry Compote
Makes about 1 quart 1 1/2 cups red-wine vinegar 1/2 cup red wine 1 cup granulated sugar 2 tsp cracked peppercorns 1 tsp anise seed 2 tsp coriander seed 2 lbs pounds cherries (washed, stemmed and pitted) Pinch salt In a nonreactive pot, bring vinegar, red wine, sugar, peppercorns, anise seed and coriander seed to a boil. Add the cherries, bring back to a boil and simmer 8-10 minutes. Strain out the cherries, reserving the liquid, Return the liquid to the pot, reduce by half and pour the reduced liquid over the cherries. Add the salt, cool completely and refrigerate until ready to use. |
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