Week 9 Newsletter 2017

Hello Everyone,

Here we are at Week 9, we have passed the halfway point of the CSA season. It is getting harder and harder to decide what to put in the bins, because there are so many items that are ripening at the same time. My challenge is to provide you with interesting combinations and a few new items each week. The zinnias and sunflowers are blooming, so keep a look out for these flowers in the next few weeks when you pickup you bins/buckets. This year I am rotating the flower deliver to different pick up locations and will not be listing them as an item in your bins/buckets.

Full Share:

Nectarines
Red Skinned Potatoes                   
Cucumbers                                                
Kale
Tomatoes
Garlic
Pole beans
Lettuce
Red Onions


Small Share:

Nectarines
Cucumbers
Beans
Tomatoes
Red Onions

Why not try something new this week...

Caprese On A Stick


 1 pint cherry tomatoes cut in half
 1 (0.6 ounce) package of fresh basil leaves  
 1 (16 ounce) package small fresh mozzarella balls
• Toothpicks
• 3 tablespoons of olive oil
• Salt and pepper to taste

Thread a tomato half , a small piece of basil leave, and a mozzarella ball onto toothpicks until ingredients are used
• Drizzle the olive oil over the tomato, cheese, and basil, leaving the end of the toothpick clean.
• Sprinkle with salt and pepper. Serve immediately.


Source: http://allrecipes.com/recipe/213849/caprese-on-a-stick/

Massaged Kale Salad


From: EatingWell Soups Special Issue April 2016

Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.


2 bunches kale
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
 ¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt



Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.