CSA Week Four

News from the field:

Although it has still been ridiculously wet, at least it is heating up some. The result is a more summery basket.

In the field, we are wrestling with our weeds, and trying to figure out how to get our weekly plantings in between the puddles and thunderstorms. But we are also having some fun as Waverly rode on the first (annual?) Old Shaw Farm float in the North Danville Kid’s Parade on the Fourth of July. Thanks to the Kraus-Forsters (CSA members!) for organizing the float!

In the Basket:

Mesclun, lettuce, radishes, cucumber, and sun golds - Great salads all week!!

New potatoes - These red skinned beauties are best steamed or boiled. Dense, moist flesh and great flavor. They are great for elegant recipes and for potato salad. But we like them best parboiled then roughly mashed up (skins and all) with butter and finely chopped garlic scapes. Parmesan cheese is also nice.

Colored peppers - Slice them up and toss into salad. Also great roasted. There are great instructions for roasting peppers in this month’s North Star. I do it on top of my gas burners. The article in the North Star makes clear that once they are mostly black all over, take them off the flame or you risk burning the flesh itself.

Zucchini - Still small and tender enough to eat raw, maybe dipped in something yummy. But big enough to be worth cooking – sauteed, steamed or roasted. Check out the Martha Stewart recipe on the back!