Happy summer folks! We’ve gotten a lot of things accomplished this week; harvest, major weeding in the summer carrots, hilling up leeks and pulling up drip tape out of empty early spring beds. In case anyone has been wondering about the yellow squash (or lack thereof), this year we changed things up a little bit. Based on last year’s yields yellow squash always seems to out-produce the zucchini. So this year we planted more zucchini – and it shows! The yellow squash plants went into the ground a bit later than the zucchini plants, but we are hoping that they will continue to grow and catch up. Additionally, we have already planted round 2 of the summer squash which will help out later in the summer. If you are getting a little tired of the zucchinis, see the recipe section below for some zucchini baked goods!
BIG UPDATE: Based on Tropical Storm Cindy weather coming our way Friday, we are rescheduling the solstice party at the farm for Saturday, June 24th at 5pm. The weather forecast for Saturday evening is 10% chance of rain which is much better odds than 100% chance of thunderstorms for Friday. Bring a rain jacket just in case and a dish to share if you can!
We understand that some folks whom RSVP’ed to come on Friday may not be able to come on Saturday and we are sorry for the inconvenience. In addition, if you had not RSVP’ed but would like to now come, please join us on Saturday! Extra sides and desserts are welcome. We have BBQ, chicken, vegan BBQ, slaw, and salad on tap but more food to go along with these items would be great! Due to insurance issues this is an alcohol-free event. We will have water and lemonade to drink. Questions? Just contact us at firstname.lastname@example.org or talk to us at pick up today.
The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte. At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.
Items Available for Purchase this Week:
+ Red Butterhead Lettuce
+ Yellow Squash
+ Napa Cabbage
+ Shishito Peppers
+ Garlic Scapes
What’s In Your Share
For this week, you’ll receive:
+ Red Butterhead Lettuce
+ Chard OR Collards
+ Yellow Squash
+ Turnips (with greens)
+ Napa Cabbage
+ Beets (with greens)
+ Shishito Peppers
+ Garlic Scapes
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.
Items available for you-pick:
The field with the kale in it is the 5th field on the south side (the row of fields closest to the fence and Waveland Rd.) The beds you can pick kale from will be marked with a wooden “You-Pick” sign.
Flowers are in the regular You-Pick field which is the first field on the north side (the field closest to the parking lot). There are several flowers blooming, but please be mindful of the plants as they are still growing and if they get cut too short, they won’t grow back again. The beds you may pick from will be marked with a wooden “You-Pick” sign.
We will have signs posted, but please ask a farm staff member if you have any questions at all. FYI, the peas are done for the year and are no longer on you-pick.
Veggie Tips (or Facts)
+ Lettuce heads store best wrapped in a paper towel and placed in a plastic ziplock bag in the crisper drawer of the fridge for about a week.
+ Summer squash is stored best in plastic bags in the crisper drawer of the fridge for about a week.
+ Beets store best in the fridge in a plastic bag with the tops removed. They will keep for a few weeks if stored properly.
+ Turnips store the same way as beets. If you want to keep them more long term, they will last longer with the greens removed. Store in a plastic bag in the fridge.
+ Store unwashed greens (chard and collards) in moist paper towels and place in sealed plastic bags in the crisper drawer of the refrigerator. They will keep about three to four days.
+ Napa Cabbage will last for several weeks in the fridge. Store in a plastic bag or wrap in plastic and put in the fridge.
+ Despite the name, Shishito peppers are mild/sweet peppers. However, maybe 1 in 10 will be spicy. Shishito peppers are good for sauteing, grilling or roasting. Though you can eat also eat them raw or chopped up in a salad.
For your convenience this week’s recipes in a printable format.
Also check out the recipe archive for additional baked goods recipes using zucchini.
Zucchini Nut Bread
Submitted by a CSA member
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp salt
2 tsp cinnamon
3 C shredded or grated zucchini (You can peel the zucchini if desired. If it seems really wet you can press some of the moisture out before using. You can also substitute some yellow squash and carrot.)
1 ½ C sugar (I used white sugar first but tried and preferred brown sugar the second time).
4 Tbsp cooking oil
2 Tbsp orange juice
2 tsp grated lemon peel and a squeeze of juice in the batter
½ cup chopped nuts
Mix dry ingredients in one bowl, wet in another. Add wet to dry, stirring just until combined. Add nuts. Pour into 2 loaf pans. Bake at 350 F for about 50 minutes (or until a toothpick inserted comes out clean). Cool on rack for 10 minutes, remove from pan.
Zucchini Crumble Dessert
Submitted by Sarah Newman
Prep Time: 30-45 Min. Total Bake Time: 1 hour
4 cups flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 1/2 cups cold butter (Earth Balance buttery spread for vegan version)
8 to 10 cups peeled and cubed zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract (optional)
1. In a large bowl, combine the flour, sugar, cinnamon and salt for the crust. Cut in butter until crumbly; set aside 3 cups. Pat remaining crumb mixture into a greased 13 in. x 9 in. baking pan. Bake at 375 degrees for 12 minutes.
2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (the mixture will be thin).
3. Spoon the filling over the bottom crust. Cover the filling with the 3 cups of crumble mixture set aside earlier. Bake at 375 degrees for 40-45 minutes or until golden. Sprinkle the top with cinnamon and sugar (optional). Enjoy!
Meal Plan Menu
Make a salad with the Red Butterhead lettuce. Any radishes or veggies left over from last week? Shred or slice them and use them as toppings.
1 1/3 cup vegetable oil
2/3 cup vinegar
1 clove garlic, split
1 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving. Makes 2 cups.
Did you know you can eat the beet greens? Check out this recipe below that includes them!
Farfalle with Beets, Beet Greens, and Pine Nuts
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
1 bunch beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
You can also eat the turnip greens! Check out this turnip soup recipe below.
Turnip and Turnip Greens Soup
From Chez Panisse Vegetables by Alice Waters
1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese
1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.
2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.
Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.
Also, you may want to halve the recipe to match the turnip bunch size.
Quiches are super easy to make and a good way to use up some of your veggies. Use your chard or collards in this quiche recipe below. You could even make 2 and freeze one for later!
Swiss Chard and Cheddar Quiche
3 tablespoons olive oil
1 bunch Swiss chard, chopped
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.
If you haven’t already used your zucchini in a baked good, use it and/or the yellow squash in a casserole.
Zucchini Pizza Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover
2-3 6 inch zucchini, unpeeled, sliced
2 cups water
1/2 tsp. salt
1 1/2 lb. ground beef
1 onion, chopped
1 cup mushrooms
1 tsp. oregano
1/4 tsp. pepper
1/2 tsp. salt
2 15 oz. cans spaghetti sauce or 2 pints homemade sauce
1 lb. mozzarella cheese, shredded
4 oz. pepperoni (optional)
Prepare zucchini. Bring water to a boil. Add zucchini and salt. Return to a boil; reduce heat and cook 2-3 minutes. Drain well. Brown ground beef and onion. Add mushrooms, seasonings and zucchini. Pour half of the mixture into a casserole. Add 1 can spaghetti sauce, 1/2 of the cheese and 1/2 of the pepperoni. Repeat layers. Bake at 350F for 30 minutes.
Variation: Mix all ingredients, saving some of the cheese to sprinkle on top; bake.
Try this fried rice recipe with the Napa cabbage you got in your share.
A simple and wonderful one-skillet fried rice meal made with cabbage and topped with shrimp cooked in a light barbecue sauce.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
3 cups white rice, cooked
2 tablespoons canola oil
1/4 cup chopped onion
1/4 cup soy sauce
2 garlic cloves, chopped
1 cup frozen peas and carrots, thawed
2 cups chopped cabbage
1 egg, beaten
12 large shrimp, peeled, deveined, tails on
1 tablespoon barbecue sauce
Heat a large skillet or wok on medium heat. Add the canola oil. Add the rice and onion. Continuously stir. Add the soy sauce, and continue to stir for about 4 minutes. Add the cabbage, garlic and the peas and carrots. Stir. Continue to cook and stir. Move the ingredients to the outside edges of the pan to make an empty space in the middle of the pan. Add the egg to the middle of the pan, and stir just the egg as it cooks. Once the egg is cooked, stir together all the ingredients in the pan. Remove the fried rice from the pan, and place it on a large plate or in a bowl. Put the pan back on the heat, and add the shrimp and the barbecue sauce. Stir together so that the shrimp are coated with the barbecue sauce. Continue to stir until the shrimp are fully cooked (about 4 minutes). Serve the shrimp on top of the rice.
Clean out the fridge! New veggies coming your way Thursday!