Midsummer Farm CSA Weekly Newsletter: Share Pick Up #5
The first of the summer squash are starting to develop! I love summer squash and I can't even look at the sad specimens in the grocery stores so I am so excited to be able to cook with them again! Although the majority will be zucchini and yellow zucchini, there will also be a variety of different shapes and sizes throughout the summer. They can all be cooked like you would zucchini although you'll notice differences in nuttiness, brightness, and texture among the different kinds. My favorite way to enjoy them right now is to simply cut them up into bite sized pieces and saute them with any meat or other veggies - I bought some organic sausage and started by sauteing that with onions, some red pepper flakes, and garlic, then added the squash cubes and cooked until they were just tender but not mushy. Then I added chopped kale and salt and pepper - it was a truly lovely meal.  There will also be some more Golden Beets this week... try this recipe - it is divine! Shredded Beet Sauté
1 large beet (good for two people)
1 scallion or spring onion or shallot, sliced
1 tbsp butter
salt and pepper to taste
Shred or julienne or grate the beet (be careful) - I used a Kuhn Rikon Julienne Mandoline.
Heat butter and saute onion until just getting soft. Add shredded beets and salt and pepper. Cook until beets are nicely cooked down and soft. Taste and add more salt/pepper if necessary. Enjoy!
There will also be some bunches of greens, Swiss Chard and Kale Medleys. The Chard are the large bunch, with bright, shiny leaves colored stems. And the Kale are the smaller bunches of more matte or bluish leaves.
It looks like I will also be harvesting more of those wonderful butterhead lettuces, as well as some small arugula bunches (a different variety from last week's arugula) and baby spinach!
Olive and Sesame Dressing 1/2 cup chopped spring onion or fresh garlic or scallions 1/2 cup chopped black olives 1/2 cup chopped fresh parsley 1/4 cup sesame seeds 1/4 cup white wine or golden balsamic vinegar 1/2 cup extra virgin olive oil salt and pepper to taste
Mix all ingredients together thoroughly, then let meld for at least 2 hours in the fridge before serving over salad.
And I have more Sunflower sprouts and Pea Shoot ready to be harvested as well! Which are such nice additions to summer salads and would also go very well with this dressing...  I harvested the garlic yesterday - it has to 'cure' for a couple weeks before it is truly ready to eat, but I am including an uncured garlic stalk in everyone's basket as they are very nice - mild and fresh tasting. Once garlic 'cures' it develops the heat and the distinctive garlic flavors of each variety.... And the blue berries and blackberries are ripening like crazy! I'm fighting catbirds and robins but it is totally worth it as they are delicious!
Mushroom Share: Criminis this week!
Herb Share Week 5:
~Lemon Balm and Holy Basil bunches - a super-calming nighttime tea - lemon balm is a nervine that balances and nourishes the nervous system giving clarity to the mind and holy basil is an adaptagen that compliments the lemon balm and provides nervous system balance as well as hormonal balance, adrenal balance, etc. Particularly good combination for repairing adrenal fatigue and over-worry caused by consumption of too much caffeine.
~Oregano
~Parsley
~Rosemary
~Some edible flowers - Nasturtium and Fennel flowers
Always feel free to email me with any questions you may have or if you find yourself needing some recipe inspiration!
Very best and thanks,
~Barbara
Midsummer Farm
Email: CSA@midsummerfarm.com
Phone: 845-986-9699 |
