CSA Newsletter – Week 8 – August 5, 2015

by jennifer on August 5, 2015

week 7 CSA share

The shift in weather is refreshing. It is so much nicer to be out in the sun with a fresh, crisp breeze blowing. I see a mention of showers in the near future. That would be nice. Friday and Saturday last week were pretty rough, heat-wise.

What’s In Your Box:
carrots
beets or chard
potatoes:(rose finn, Ozette, or King Harry)
rosemary-just a sprig
red & white onions
garlic
summer squash-an assortment
lemon cucumber
slicing cucumber
pickling cucumber
green pepper
sungold cherry tomatoes
lettuce

Cucumbers are one crop that LOVES the heat. We are nearly swimming in them! Today you get to try several varieties. The most notable is the lemon cucumber. It is round and yellow like a lemon (sort of) which is how it got it’s name. It is actually an old heirloom variety. No need to peel these guys, just slice and eat. What are you going to do with all of these cucumbers, you wonder? Enjoy them with hummus, add them to spring rolls, cube up cukes and cherry tomatoes and eat with cottage cheese, Yogurt Dill Sauce for Cucumbers and Falafel, Korean Cucumber Salad, Cool Cucumber and Avocado Salad.

Or make cucumber water. It is a refreshing, detoxifying drink that will probably help you drink more water in a day. It is supposed to help boost metabolism, too.
Making cucumber water is pretty simple:
1. Slice a cleaned, peeled (or unpeeled depending on your preference) cucumber into 1/2 inch slices.
2. Combine cucumber slices in water, and type with ice. Allow to marinate for at least an hour. (For best results, allow it to marinate overnight in the refrigerator.) The cucumber slices will float, so it’s important to top with ice to keep them submerged.Use within 48 hrs.

lemon cucumberThere are no red tomatoes this week. They literally got  cooked last week. For some reason, the heat on Friday was just too much and the blossom end on many fruits felt like it had melted. We picked the whole patch clean and got a small amount of salvageable ones, but not enough to pass out today. Hopefully they will bounce back by next week. Luckily the sungold cherry tomatoes didn’t seem to be as troubled and we harvested a bunch of those for you to enjoy.

Today was the first massive harvest of green peppers. I couldn’t believe how many the crew brought in. They would be mighty good in a stir fry, curry, or omelets.

Potatoes: most of you got rose finn apple, a fingerling type. A few got Ozette, also a fingerling, and the rest got king Harry. Both rose finn and Ozette have a gnarly appearance but are very rich and tasty. They are both delicious heirlooms that have a dense waxy flesh and are great for oven roasting. We threw in a sprig of rosemary for just that purpose. King Harry is an easy going guy, and can be used in just about any potato dish.

Watermelon: Every year we grow a variety called Yellow Doll. Like the name suggests it is a yellow-fleshed variety that actually ripens around here, even in our usual cooler summers. This year they are on a good 3 weeks early. Half of you will get them today and half next week. Keep them on your counter until you are ready to eat it. You should try to get to it within 2 or 3 days, though I doubt that should be a problem

Red and white onions today. Both are kind of sweet and kind of spicy. They can be enjoyed raw or cooked.

That about sums up the offerings today. We hope you will enjoy them!

Jen

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: