August 4th Newsletter

Hello CSAers,

We are in the cherry season wrap-up mode.  The mechanical harvesting was completed last Friday and tomorrow will be the last day of hand picking cherries for this year.  We still have quite a few pounds of cherries in the cooler and will continue to pack and deliver cherries for at least another week.  All in all it seems like the harvest went well!

This week you will find the following items in your bin:

Sweet Cherries
Yellow Beans
Beets
Red Norland Potatoes
Black Radishes
Zucchini
Cucumbers
Basil

Beyond the Bin:
Black Sweet Cherries/qt           5.00
Balaton Cherries/qt                   5.00
Blueberries/qt                           5.00
Broccoli                                    2.00
Kale                                          2.00
Banana Peppers                        2.00


I hope that the folks who stopped out for tart cherries Friday evening were able to find time over the weekend to make some delectable treats! We are all done with the Montmorency, the variety you picked up if you came out to the farm, but if you are still in a cherry-baking/canning/freezing frenzy, we threw Balatons on the BTB list this week. Balaton cherries are a Eastern European variety that are used for cooking and have a dark red color and are firm like a sweet cherry.

Roasted Zucchini and Radishes

Makes 8 servings

Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

• 2 pounds zucchini
• 7 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 bunches large radishes (2 1/4 lb total with greens), greens discarded

• Special equipment: 2 large (17- by 11-inch) shallow baking pans

Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.

Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.

Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.