Happy 4th of
July! Your rain dances were successful - we find ourselves with a lovely, rainy
week ahead, just what the veggies needed. As we celebrate our independence from
the crown, our plants up on Turkey Hill will be celebrating their independence
from weeds! While rain does bring weeds, it also brings clouds and mild
temperatures, perfect for long days of hoeing and hand weeding. Our
trellised tomatoes are exploding in size, and our zucchini and summer squash
are nearly ready to be picked - a sign July is truly here.
This week
you'll be getting more fresh greens, as well as (hopefully) the first squash of
the season. A truly momentous occasion at any CSA! I'll see you all on
Thursday, here's Des with the share specifics:
In
Your Share this Week (hopefully, as always!):
Summer squash & Zucchini
Swiss Chard
Salad mix
Kohlrabi
Cabbage
Salad turnips
Bitter Greens-Escarole and Italian Dandelion
Recipes and Veggie of the Week:
Swiss Chard is beautiful and tasty and you can use it anywhere you would normally use spinach. Last week I stuffed a couple of chicken breasts with sauteed garlicky chard and fresh mozzarella, baked them for 1/2 hour and then served them with a creamy sauce. Delicious. Personally I think chard needs to be on the superfood list just as much as kale- it has an incredible nutrient and antioxidant profile and easy to digest. It makes for a quick green side dish- strip the leaves from the stems and set aside. Chop the stems and saute in olive oil with a couple minced cloves of garlic. Add the leaves, a splash of white wine and a couple Tbsps of lemon juice. Cook until just wilted. Finish with black pepper, sea salt and a grating of parmesan. Look for other recipes for Chard here.
Swiss Chard
Salad mix
Kohlrabi
Cabbage
Salad turnips
Bitter Greens-Escarole and Italian Dandelion
Recipes and Veggie of the Week:
Swiss Chard is beautiful and tasty and you can use it anywhere you would normally use spinach. Last week I stuffed a couple of chicken breasts with sauteed garlicky chard and fresh mozzarella, baked them for 1/2 hour and then served them with a creamy sauce. Delicious. Personally I think chard needs to be on the superfood list just as much as kale- it has an incredible nutrient and antioxidant profile and easy to digest. It makes for a quick green side dish- strip the leaves from the stems and set aside. Chop the stems and saute in olive oil with a couple minced cloves of garlic. Add the leaves, a splash of white wine and a couple Tbsps of lemon juice. Cook until just wilted. Finish with black pepper, sea salt and a grating of parmesan. Look for other recipes for Chard here.
--Farmers Casey & Des
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