What’s in the box this week?
Standard Shares include
Summer Squash - The star of this week’s recipe!
Lemon Cucumbers - This is a great variety to juice into cocktails, agua frescas and smoothies.
Spring Onions - If you can’t find a use for them in a couple days freeze the green parts and use them when you’re making stock or soup.
Carrots - From our friends at Riverdog Farm. Finish any roasted carrots with a sprinkle of toasted nuts or seeds for crunch and a nutty taste.
Savoy Cabbage - Sear this cabbage and you won’t be sad! Take a 1 - 1 ½ lb head of savoy, and cut it into 8 wedges with some core attached. Heat 1 tbsp oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches, adding 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side. Serve with a favorite dressing and/or top with breadcrumbs.
Rainbow Chard - Some of the last of this spring’s chard patch. Enjoy these greens!
Rosemary - The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea".
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Summer squash, Lemon cucumbers, Spring Onions, Savoy Cabbage, Rainbow Chard, Parsley, Sweet Corn?!
We’re seeding winter squash this week on the farm. Most of the varieties will be ready to harvest and cure by the first of October. Some winter squash varieites are “softnecks” and don’t store as well as other “hardnecks.” We’ll use those first and store the rest to use in your winter csa shares.
Most of our other summer plantings are in at this point, phew! What a frenzy. We’ll keep planting a couple more successions of zucchini, cucumbers, and melons to maintain a relatively steady supply, but as for peppers, tomatoes, and the bulk of the eggplant, we’re in! It may sound crazy, but soon we start turning over fields to prepare for fall plantings. We always have to be about six months ahead of the harvest to make sure we keep produce on the table.
Reminder, mark your calendars for July 16th Annual Farm Dinner!
Deborah Madison’s Summer Squash Tartines with Rosemary Lemon (Serves 4)
This recipe is straightforward and easy to put together, using two items from this week’s box. And, it’s also gorgeous! Perfect for a simple meal by yourself or to serve guests. Thanks to Serious Eats for the dish!
1 teaspoon olive oil
1 or 2 summer squash (about 8 oz in all), very thinly sliced
Scant 1 teaspoon minced fresh rosemary
Grated zest of 1 lemon
Sea salt and freshly ground pepper
4 long pieces of baguette, sliced diagonally
Olive oil and garlic for the bread
1/2 cup ricotta cheese
Heat the oil in a nonstick skillet over medium-high heat. Add the squash, sauté for 1 minute or so to warm, then add a splash of water and cover. Cook over medium-high heat until the squash is soft, about 3 minutes. Remove the lid, add the rosemary and lemon zest, toss it with the squash, and then season with salt and pepper.
Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic. Spread the baguette pieces with the ricotta, then overlap the squash on top. Season with a bit more pepper and serve.
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