CSA Week Seven

News from the field:

Well, summer keeps humming along. Honestly, I am not sure what to say about this week, except it is mid-season around here, all the veggies are busting out, and we are running around like chickens with our heads cut off.

The beans are finally here! The carrots are finally here! They are both a little late, due to the cool spring, but now they are here in abundance. Other new stuff in your basket is the kale, along with a bunch of your familiar favorites.

Enjoy the bounty!

In the Basket:

Augula - Aleda, one of our crew, recommends arugula dressed with lemon juice and olive oil. If you subscribe to Eating Well, a friend said that the warm arugula bread salad recipe in the June/July issue is good. In looking on the internet for that recipe (I didn’t find it), I noticed lots of suggestions to put something tart in arugula salad, like dried cranberries or strawberries.

Carrots - New this week. Crunch, crunch, crunch, mmmmm.

Beans - These are new this week too, so we gave you a pound of yellow and a pound of green. I like them steamed with butter, and they’re also great in potato or pasta salad.

Garlic - The Roman historian, Pliny, lists no less than sixty-one medicinal uses for garlic including curing a cold, improving circulation, easing high blood pressure, and, of course, chasing off vampires. It’s also yummy!

Kale - We like kale boiled, drained and then tossed with sesame oil and tamari. If you have some potatoes left from last week, kale goes especially well with potatoes either in soup or salad.

Peas - These are the sweet snap peas that you eat whole (take out the string) raw or lightly steamed.

Tomatoes - Lately we’ve been dressing up the tomatoes with a drizzle of balsamic vinegar.

Yellow squash and zucchini - CSAer Tracy Zschau gave us a beautiful recipe for zucchini and tomato galette which is printed out in your basket. Thanks Tracy!!