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Dear Common Thread CSA Members,
Summer squash and cucumbers are here - it's finally summer! We've been enjoying the 80 degree days lately, as have many of the summer vegetables. The snow peas are ready for picking and the sugar snap are not too far behind!
Thank you Jasmine Bailey and Angelica Chapman for volunteering on the farm this week!
You can find out what the vegetables for the week are by going to our
I heard a few good recipe suggestions from members this week:
One of the photos above is from Common Thread member Alice Merlino. She made a stir fry with broccoli and cilantro and used chicken, garlic scapes, carrots, green onion, spinach and potatoes.
Other ideas I heard from folks in the distribution room included making a Caesar salad with kale instead of romaine lettuce, and frying up garlic scapes with bacon.
We've been enjoying cucumber salads. Asher's simple yet very tasty recipes are on our website
Kohlrabi (pictured above, the crazy looking purple plant) is ready! Kohlrabi may look crazy, but is has a very mild taste and is very versatile and easy to include in a variety of dishes. It is tasty raw and can be added to salads or raw vegetable platters. It can also be cooked.
Chinese Cabbage has come in. Chinese cabbage is also versatile, great sliced thin in salads or cooked. It is a key ingredient in kim-chi.
Napa Cabbage Salad- 1/2 cup slivered almonds
- 3 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 pound napa cabbage, chopped
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- Freshly ground pepper
- Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
- In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
Yours in the field,
Wendy and Asher
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