CSA Newsletter - Summer - Week 6

What a difference a week makes! Suddenly there is so much more to eat. I say this every year, but there are just not enough meals in the day to fully enjoy all that summer has to offer. I am suddenly inspired to cook more even though I’m tired and have a lot of other stuff “I should be doing.” Tonight I am debating between a stir fry with a Tikka Masala simmer sauce over rice, or fried potatoes with obscene amounts of garlic accompanied by sautéed onions, squash, and green beans topped with either pesto from last summer or salsa and grated cheese. I’m suddenly very hungry….

We have made MASSIVE progress on the weeds since last week. The crew has been sweeping through the fields leaving liberated veggies and bare soil in their wake. We are experiencing a brief moment of calm.

WHAT’S IN THE BOX:
carrots
potatoes-classic red
green beans
summer squash
sweet onion
garlic
beets or chard
cabbage or kohlrabi
dill or cilantro
sungolds-making the rotation
red tomatoes-making the rotation
pickling cucumbers
Persian cucumber
lettuce-large shares only
beets or chard

ELABORATIONS:
Potatoes: These are a classic red perfect for home fries, steaming, potato salad, etc.
Green beans: Check out the green beans recipe section. The one with garlic, walnuts, honey, and balsamic is to die for.
Sweet onion: Not as sweet and watery as a Walla Walla, but is not overpowering if eaten raw.
Persian cucumber-These are amazing. Thin skin, small seed cavity, delicate texture, always sweet. They tend to look a little scuffed up due to the thinner skin, but it’s totally worth it!
Lettuce: Hopefully you all are ready for a break from salad. We have a gap in our lettuce succession. Plenty more is still to come.
Everything else should be familiar by now.

That’s all for this week!

Jen