July 14, 2016            Common Thread CSA
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Dear Common Thread CSA Members,

Lots of thunderstorms lately and plenty of rain and heat, things are growing well! 

We've been a bit short staffed recently and are grateful to Sarah, Catie, Morgan and Margaret for jumping in and filling in recently and to Alice and Packard for working some extra long days.  Catie visited our booth and CSA pick up site at the Clinton Farmer's Market today and took both of the pictures to the right along with the great pictures above.  I especially like the one of her multi-colored hand holding multi-colored beets. 

You can find out what the vegetables for the week are by going to our "What's In" page on our website and checking out the PYO page on our website.   

From CSA member Abby, "Now that the zucchini is out, here is my favorite easy summer salad. I make it a few times a week! From Martha Stewart magazine...I usually do half zucchini, half summer squash."
INGREDIENTS 
  • 1 medium zucchini, trimmed and cut into 1/2-inch cubes 
  • 3/4 cup crumbled feta cheese (3 ounces) 
  • 3 tablespoons extra-virgin olive oil 
  • 2 tablespoons small dill sprigs 
  • Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice 
  • Coarse salt and freshly ground pepper 
DIRECTIONS 
  1. Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.


 

Radicchio is in!  This beautiful red chicory is a great addition to fresh salads or slaws.  It is also nice grilled or roasted.  Here are a couple recipes from marthastewart.com:

Roasted Radicchio
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness.
INGREDIENTS
  • 2 medium heads radicchio, quartered lengthwise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup balsamic vinegar
  • 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved
DIRECTIONS
  1. Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
  2. Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

Tricolor Vegetable Salad
INGREDIENTS
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • 1 teaspoon honey
  • 2 cups corn kernels (from 3 ears corn)
  • 1 cucumber, sliced into 1/4-inch half-moons
  • 1 small head radicchio, cut into 1-inch pieces
  • Coarse salt and ground pepper
DIRECTIONS
In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.



Yours in the field, 

Wendy and Asher