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Hello Folks! I suppose that you don’t need me to tell you that it has been raining a lot. We were fortunate not to sustain any damage from the storms, and we are blessed with sandy loam soil which absorbs the rainfall nicely. I was able to get some planting done mid-week before the rain rolled in. Most of our crops were unscathed by the heat wave- having well saturated soil helps. (more…)
Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week. The recipe serves 6. (more…)
Hi Everyone! In my last update I mentioned we were receiving some much-needed rain. Well, be careful what you wish for, as the old maxim says. We had two and a half inches fall that night and then another inch and a half from two other storms last week. This is more than we would like, but we take what we can get and fortunately it came without any damaging winds or hail. There are several drawbacks to excessive precipitation, one is that we are unable to cultivate the crops, and the weeds grow like, well weeds. The second is that our planting schedule is delayed, because we are unable to prepare the beds. Working the ground when it is soggy does great damage to the soil structure. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
This Lemon Zucchini Cake, found on the Mom on Timeout food blog, is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your CSA shares! Serves 10. (more…)
Hello All! We are currently receiving some nice rain, so far without any damaging winds (knock on wood). It was a mad dash over the weekend to get lots of seeds into the ground ahead of the storms. I have finished planting the winter squash (yippee!) and made a second planting of beets and carrots. Temperatures have been reasonable and seasonable, and the crops are growing nicely. Greens continue to be abundant. Peas will be snow or sugar snap this week, except for a few groups who are owed another serving of English. We have kohlrabi for this round; I like it raw – grated into a salad or made into a slaw. Soon there will be cabbage, broccoli, and cauliflower. (more…)
Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food. Spinach is thought to have originated in ancient Persia. Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as “the Spanish vegetable” in England. (more…)
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes). (more…)
A CSA member, Julia Egan, sent us the following easy recipe for those yummy summer squash we are now beginning to savor. You can’t get much simpler. (more…)
