Although we’ve had less staff members this week, everyone on the farm has pitched in and helped the CSA staff. We’ve blasted through harvest and have even gotten some much needed weeding done in our sweet potato fields. Despite the heat, we’ve been hard at work, making sure you all get your veggies.
We will have our Farm Stand set up at both the campus and farm locations. We will have carrots and beets for sale that are not included in the share this week, along with extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.
What’s In Your Share
For this week, you’ll receive:
+ Kohlrabi (of the Kossak variety)
+ Potatoes (of the Red Gold variety)
+ Yellow squash
+ Red Onions
+ Watermelon (of the Sugar Baby variety)
The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!
Items available for you-pick:
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
Veggie Tips (or Facts)
+ Leeks are in the onion family and are valued for their mild, sweet flavor. Leeks meld and enhance the flavors of the foods they are cooked with. Leeks can be used in salads, casseroles and soups. Try braising, boiling or steaming them. But be careful with your cooking time as overcooked leeks turn mushy and slippery. Leeks are a good source of vitamin C.
If you are interested in making and canning sauerkraut, you can find a recipe and more information here.
If you are interested in making and canning salsa, there is a recipe for a mild salsa that you could follow here.
For your convenience this week’s recipes in a printable format.
Leek Potato Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 tbsp. butter
4 cups sliced leeks
1 lb. potatoes, peeled and diced
4 cups chicken broth
1/8 tsp. pepper
1 bay leaf
1/2 cup sour cream
4 slices fried, crumbled bacon
Melt butter in a 3 qt. saucepan. Add leeks and cook until tender. Stir in potatoes, broth, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer approx. 20 minutes. Remove bay leaf. Cool slightly. Blend mixture, half at a time, until smooth. Pour blended mixture back into saucepan. Gradually stir in sour cream. Cook over low heat for 3 minutes. Serve hot and garnish bowls with bacon.
Stuffed Zucchini (or Yellow Squash) Boat
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 zucchini or yellow squash
12 oz. pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup corn
4.5 oz. jar mushrooms, drained
1 cup tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 cup shredded mozzarella cheese
Trim ends from zucchini and cook in boiling water for 10 minutes. Slice each in half lengthwise. Cut thin slices from the bottom so each half will sit upright. Remove seeds, leaving 1/2 inch pulp on all sides. Place on ungreased jelly roll pan. Set aside. In large skillet, brown sausage, onion and peppers; drain well. Stir in corn, mushrooms, tomato, Parmesan cheese and parsley flakes. Spoon sausage mixture evenly into zucchini halves. Cover with foil. Bake at 350º for 25-35 minutes or until thoroughly heated. Remove foil. Sprinkle mozzarella cheese on each filled zucchini. Broil 6-8 inches from heat for 2-3 minutes or until cheese melts.
Variation: Brown 1 lb. hamburger, 1 cup chopped onion, and 1 cup chopped sweet peppers. Add 2 cups cooked rice and 1-2 cups spaghetti sauce, white sauce or cheese sauce. Sprinkle with cheese if desired. Stuff squash with your favorite casserole ingredients or casserole leftovers.
A delicious late summer meatless grill or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches.
2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 large eggplant
8 thin slices provolone, Gouda, or other cheese
2 tomatoes (thinly sliced)
or 4 large pieces roasted red sweet peppers
8-16 leaves fresh basil
Freshly ground pepper
4 crusty rolls or 8 thin slices sturdy bread
Whisk oil, vinegar, dijon mustard, salt and pepper together in a small bowl.
Cut eggplant crosswise into 1/4-inch / 5-mm thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat. Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender, 5-10 minutes. Remove from grill. (Eggplant slices may be cooked under the broiler or sautéed in a frypan until tender, 4-5 minutes per side.)
Place a slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices or a piece of roasted red sweet pepper, then 2-4 basil leaves. Top with third eggplant slice, then another slice of cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a grind of pepper at the end (optional). Place on grill; close lid and cook for about 2 minutes, turning once.
Drizzle balsamic vinegar on inside of split rolls. Or brush the bread with olive oil, toast it on the grill and lightly rub a cut clove of garlic over the toasted surface. Add vegetable stacks and serve immediately. Or allow to cool, wrap tightly, and refrigerate several hours or overnight, allowing flavors to blend.