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Weekly Farm Newsletter

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June 20th

This week's projected CSA harvest:

Green & Gold Zucchini
Store in the veg drawer of the fridge

Store in the fridge

Green Leaf Lettuce
Store in a bag in the fridge with a paper towel to absorb any extra moisture

Do Not Refrigerate
Store on a counter out of direct sunlight

Store in the veg drawer of the fridge

Sweet Potatoes
Do not refrigerate
Store in a cool dark place

Mixed Lettuce Greens
Store in the veg drawer of the fridge

Garlic Scapes
Store in the fridge

Store in a sealed bag in the fridge

Our first zucchini/squash harvest of the year! And what a great kick-off to the official start of summer. New and heavier summer produce is beginning to appear in your boxes each week and we are thrilled to have such ideal growing weather for most of June. Zucchini is a type of summer squash that should be served cooked and can be prepared using a variety of techniques: steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread similar to banana bread or incorporated into a cake mix. You will certainly see your fair share of zucchini over the next few months so get ready to experiment and develop your favorite ways to prepare this summertime treat. We grow 2 very similar varieties of zucchini- the standard dark green and a hybrid golden yellow/orange. Both can grow up to a meter in length with the same plant yielding squash every other day in-season. Fun fact: we have an average of 58,000 zucchini plants growing that are all planted in waves to yield over the course of the summer season. We plant zucchini every 3 weeks from the end of April until the end of June. Sounds like a lot – but this is what it takes to sustainably "pay the bills" in zucchini!

Garlic Scapes are the tops of the actual garlic plant that is growing in the fields. Just like a scallion/spring onion, you can use the entire green stem minced as garlic in any recipe. For those of us who crave the amazing taste and strength of garlic and cannot wait any longer for the fresh cloves to be dug up in late July - here is some relief! Garlic scapes make an excellent pesto (recipe on the back) and go deliciously with this week's zucchini, cabbage, and basil. I recommend to chop finely in recipes.

Green Cabbage is very healthy for you! It is very low in Saturated Fat and Cholesterol. Cabbage's long list of qualities include: a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium. It is also loaded with dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese. Cabbage can be enjoyed raw, steamed, sautéed, baked, or pickled. It can store in the fridge for a long time – simply strip the outer leaves if they are beginning to turn and underneath you will find another great layer of cabbage waiting.

Basil is commonly used fresh in recipes, added at the last moment to maintain freshness. Basil does best stored at room temperature and should be used, like all fresh herbs, as soon as possible. It will last two to four days. Add whole leaves to minestrone or a tomato-and-mozzarella salad. It is also a good source of protein, Vitamin E, Riboflavin, and Niacin, Potassium, Zinc, and Copper. We grow both green and purple basil, so you may see a blend!

Khaya's Korner:

What do you like to do in the summertime? I like to lie around, read a good book, and eat my favorite fruit or veggie from the farm. Also, I like to bake desserts, like cakes or pies. The other night, I helped my mom make strawberry shortcake. It was delicious! Also, summertime is a good time for making fruit salad with strawberries, raspberries, pineapple, and grapes in it. Sometimes in the summertime, my brother and I like to run a lemonade stand with lemonade, chocolate chip cookies, and buttered popcorn each for $1. I'm sorry if I'm making you hungry, because this food is really delicious. So, in the summertime, go, eat some delicious food, and read a good book. Have a great summer, and stay healthy ~ Khaya

Mediterranean Crunch Salad submitted by CSA member Andrea Jack
1 (15-ounce) can no-salt-added garbanzo beans, drained
1 cucumber, chopped
 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1 / 2 cup finely chopped red onion
2 tablespoons finely chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
Combine all ingredients in a large bowl. Chill at least 1 hour before serving.
Great with balsamic vinaigrette and feta cheese!

Easy Zucchini Noodles
**Need zucchini noodle maker.
RECIPE: Make noodles (there are no ingredients in these except zucchini). MAKE or purchase some pesto. Bring salted water to a boil and quickly blanch zucchini noodles. Drain and return to the same hot pot. Spoon in pesto and toss/stir until noodles are coated. Season as desired. Serve hot pest zucchini noodles with freshly grated cheese.

Garlic Scape Pesto
1 / 4 cup toasted pine nuts, sunflower seeds, or walnuts
3 / 4 cup coarsely chopped garlic scapes*
Juice and zest of 1 / 2 lemon
1 / 2 teaspoon salt
1 / 2 cup extra virgin olive oil
1 / 4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil, dill and oregano
Combine the scapes, pine nuts, lemon juice
and zest, salt, and pepper in the bowl of a food processor. Pulse about
20 times, until fairly well combined. Pour in the olive oil slowly through
the feed tube while the motor is running. When the oil is incorporated,
transfer the pesto to a bowl and stir in the grated cheese. Store in an
air-tight jar in the refrigerator for up to 2 weeks or freeze. Pesto is
wonderful on bread, sandwiches, pasta, focaccia, or on meat such as
chicken and fish. (makes about 1 cup)

Italian Cabbage Casserole
1 medium head cabbage – coarsely shredded, 1 lb lean ground beef, 1 large onion
1 can (14oz) diced tomatoes – undrained, 1 can tomato sauce, 3 Tbsp tomato paste
1 and 1 / 2 tsp dried oregano
1 / 2 tsp garlic powder
1 / 2 tsp pepper
1 / 8 tsp salt
1 / 2 cup shredded mozzarella
Place cabbage in a steamer basket, place over 1" water. Bring to a boil, cover & steam 6-8 minutes until tender. Drain & set aside.
Fry beef, onion & green pepper in large skillet. Add all other ingredients (no cheese) to beef to make the sauce.
Place half of the cabbage in a greased baking dish. Pour 1 / 2 of the meat sauce over cabbage, add the rest of the cabbage and meat sauce, top with cheese. Bake uncovered in a 350 F oven for 15-20 minutes.


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