What’s in the box this week?
Standard Shares include
Zucchini – The star of this week’s recipe!
Sweet Peppers – If you would like to freeze your peppers to use during the winter time, just seed the peppers, slice them, roast them, and then freeze them. All it takes is a quick rinse under lukewarm water and the bell pepper will (mostly) come back to life.
Eggplant– Scrumptious roasted eggplant: Preheat the oven to 425°F. Cut the eggplant in a 1-in dice. On a large rimmed baking sheet, toss the eggplant with 3 tbsp extra virgin olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through, until golden and tender. Serve hot or warm.
Little Gem Lettuces – First of the season! Please get them in your fridge ASAP in this hot weather! Preheat the oven to 350°F. Toast 1 c walnut halves on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with 1 tbsp walnut oil and a pinch of salt. In a small bowl, combine 1 tbsp walnut oil, 1 small minced shallot, ¼ cup fresh lemon juice, 1 tbsp champagne vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in ½ c extra virgin olive oil and season with pepper. In a large bowl, toss 4 oz thinly sliced yellow squash with 3 thin red onion slices, 4 heads lettuce, walnuts, ¼ c freshly grated pecorino, and half of the dressing and serve. Reserve the remaining dressing for another use.
Honey - A CSA exclusive and first for Say Hay! Over the past two years, we built 6 top-bar hives and have had the bees in our almond orchard. This is the first honey harvest! Enjoy these teasers of raw, unfiltered honey from produced by bees with minimal human intervention.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Lettuces, Zucchini, Eggplant, Sweet Peppers, Tomatoes
We're excited to debut our new egg cartons!
Last year we received a grant from the Food Animal Concerns Trust to help us in the development of custom egg cartons that highlight our efforts in producing pastured eggs on a small, integrated farm. Check them out - same soy-free eggs, new fancy look! Thank you to all of those who made this possible!
Reminder of upcoming events:
“A Day in the Country,” Fundraiser for Yolo Land Trust, September 13th
Supporting the Land Trust and showcasing our amazing small farm community in the Capay Valley.
"Young Farmers, Young Chefs" Slow Food Dinner, September 26th
A chance to spend an evening on the farm, come see our new operation, and enjoy seasonal food and good company.
Hoes Down Harvest Festival, October 3rd
Participate in a collective exhale and celebration of community as the end of the summer craze in the farm world is in sight (but definitely not here yet!). The best event of its kind in the Country!
Corn and Zucchini Salad with Feta (Serves 8)
This recipe is incredibly easy to put together, and it’s gorgeous! Also, as we begin the transition into fall, this salad still allows us to enjoy the availability of summer produce! Thank you Bon Appetit!
4 ears of corn, husked
4 small zucchini (about 1½ lb), thinly sliced lengthwise on a mandoline
8–10 zucchini blossoms, torn into large pieces (optional)
¼ c coarsely chopped fresh basil
¼ c coarsely chopped fresh flat-leaf parsley
⅓ c olive oil
¼ c white wine vinegar
½ tsp crushed red pepper flakes
Freshly ground black pepper
4 oz feta, crumbled (about 1 c)
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do Ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
Pics of the Week