CSA Week Two

News from the field:

Sun! The sun, as well as the heat and drier air, has really gone a long way to putting production back on track. Veggie growers are ever in search of the perfect season, and so we could still find fault with how far behind things are due to all that rain, but all in all, things are coming along nicely. If the weather holds we should soon have zucchini and broccoli!

In the Basket:

Mesclun, arugula, and spinach- A bounty of fresh early summer greens for you. Eat salad every night!! Wash those winter doldrums right out of your system!! More ideas: make arugula pesto, put your salmon burger on a bed of mesclun instead of a bun, make a spinach and cheese omelet, or try the mesclun stuffing recipe on the back of this flyer.

Radishes and cukes – Crunch for your salad. Try a radish, raw spinach and cheese sandwich. Radishes are new for us this year, let us know what you think. The cucumbers have really appreciated the change in the weather so four this week!!

Sun gold cherry tomatoes!!! These are a huge favorite in our household and frankly it is going to be a challenge hiding these from Waverly so she doesn’t eat them all before you come to get your basket! If someone else in your household has eaten yours already, don’t despair, there’ll be more!

Garlic scapes – I googled garlic scapes last night to get ideas for what to put in this flyer, and one of the first set of results was our website!! So with some tweaking here it is.

Garlic scapes are the elegant, curly, tender part of the garlic shoot. They taste garlicky, obviously, but brighter, less hot, more fragrant, and greener. They’re very seasonal, in for only a few weeks.

☼ Brush with olive oil, salt and pepper, and grill in a veggie basket till crispy or roast, with or without potatoes.

☼ Cut half to an inch long and sauté.

☼ Chop very fine and sprinkle in green or pasta or potato salad.

☼ Use in place of regular garlic in favorite recipes. Or treat as you would asparagus.

☼ I puree scapes with olive oil in the food processor. I put the thick paste in the fridge as a base for all kinds of things. I especially like to thin the paste with olive oil and use it as a dipping sauce for crusty bread, like the way they do at fancy restaurants. Peter uses the paste as a salad dressing base, adding more oil and vinegar. Add cheese and nuts for a yummy pesto.

Large basket CSAers got the above plus colored peppers, red slicing tomatoes, and beets!