Hi everyone,
Reminder that CSA Club Member Potluck is this Saturday 7/19 from 5:30-7:30 PM Ping Tom Park . Come by, hang out, eat some tasty food!
It’s hard to believe we’re already a third of the way through the season—which means we still have two whole thirds left to savor! The shares are full of summer favorites as the shift from leaves to fruits (botanically speaking) is happening. Nichols reports that the field tomatoes are full of fruit and flower, melons are close, and sweet corn harvest will be starting next week. The rain we got last week was a huge help for them, but it didn’t come without cost. Nichols received 70 mph winds along with the 3″ of rain leaving them with a bit of damage. Fortunately, nothing that can’t be repaired but every distraction from harvest at this point in the season is not what you like to see. If you happen to see Nichols at a farmers market, make sure to let them now how much we appreciate the work they do!
We hope you love this week’s haul!
—Ben
This is the typical variety of curly kale. Its well suited for salad, since all the frills hold on to dressing well. At a steakhouse I used to work at, we did a kale caesar that was delicious. The trick is to massage the dressing into the kale and let it sit for 20-30 mins in the refrigerator so the texture of the kale softens a bit.
I would still consider these ‘new’ potatoes, like we had in the last share so recommend refrigerating them. Nicola is a variety developed in Germany in the 1960’s. Its a waxy potato that keeps its shape very well when cooked so great for roasted, potato salad, or in soups.
The first of lots of green beans that we’ll get throughout the season. Green beans are a crop that are somewhat fragile so the quality difference from those at the end of long supply chain terminating at the grocery are a world apart from those grown locally. Quickly sautéed with some garlic and basil would be a great way to enjoy these.
There were some purple skinned carrots in the rainbow carrots we received in the last share. These ones are purple all the way through. The color comes from anthocyanins, the same pigment that gives grapes their color. I think the flavor is noticeably different as well, with more floral notes than in orange carrots.
*Edit: I wrote this before eating one. These carrots aren’t entirely purple! Under the purple skin they have a striking yellow ring along with a purple core.
A fun comparison to the grey zucchini we had from Otter Oaks in the last share. These are a much darker green and way bigger — though not as big as the ones neighbors dump off on front steps across the Midwest, and that’s a good thing. The larger zucchini get, the stringier they become. These are the perfect in between. I have visions of these zucchini sautéed with some pickled cherry tomatoes and carrot-top pesto, all on top of a thick slice of bread.
Cucumbers and squash are both part of the cucurbit family, which also includes melons. Globally cucumbers are the second most consumed cucurbit, only behind watermelon. These are sweet, crisp, and absolutely adorable.
There are a number of particular varieties that fall under the category of ‘slicing cucumbers.’ They all have thin skin without the bitterness of typical garden varieties.
These are long slender varieties, which makes them a little easier to cook with. Eggplant is great at carrying flavor. Roasting, or grilling it gives it a nice smoky tasty that goes great as the star of a sandwich, dip, or just with other veggies.
