The farmers predict that we will receive basil, broccoli, carrots, cilantro, cucumbers, garlic, kale, zucchini (check out last week’s Harvest Notes for suggestions on freezing these and other summer squash), and possibly beets, green beans, and leeks.
The farmers note that it’s never to early to start putting the veggies by for winter – check out the suggestion in this week’s Harvest Notes for freezing some.
The weather this week may affect the contents of our share. The farmers say that depending upon what happens, we should receive a combination of basil, beets, broccoli, cabbage, carrots, cucumber, garlic scapes, kale, lettuce, and zucchini.
Hot and sticky weather seems to call for cole slaw – do you prefer oil-based or creamy?
Last week’s Harvest Notes suggested cooking broccoli leaves like kale – try stir-frying or sauteeing them together with some garlic scapes for flavour. Add texture by adding some sliced zucchini to the mix, or try a grilled zucchini and kale (and broccoli leaves) salad.
Beautiful grilled zucchini and kale salad that you can also make with broccoli leaves.
The Harvest Notes give some additional ideas for eating kohlrabi, as well as all of the broccoli. Don’t throw away the stems and leaves! You want to peel off the thicker skin, but it’s all edible.
The farmers think we will receive Lettuce, Zucchini, Lavender, Broccoli, Garlic Scapes, Cabbage, Chard, Kohlrabi, and Basil. Several of these, including the garlic scapes and lavender, were discussed in last week’s post. With the heat this week, a cool glass of lavender lemonade sounds wonderful, doesn’t it? Kohlrabi often puzzles people – the bulb (which may be purple or green) can be eaten raw or cooked, the greens are a bit tough so, like the broccoli leaves, best sauteed, possibly with a couple of garlic scapes chopped in, and maybe some of the chard?
One of the more unusual-looking vegetables we receive – both bulb and leaves are very tasty.
Perfect for hot sticky days, we received lots of salad and cooling cucumber – read more in the Harvest Notes for this week. You can slice and grill the summer squash on skewers; if you use wooden ones, remember to soak them in water for about an hour so they don’t scorch.
The farmers say that this week we are very likely to receive Curly Kale, Garlic Scapes, Romaine Lettuce, Summer Crisp Lettuce, Salad Mix, Lavender (can be added to butter cookies or dried for sachets), Snow Peas, Hakurai Turnips (good raw in salads), and Zucchini, and may receive Basil, Broccoli, and Cucumbers. If you see words in blue, you can click it to get recipes that use the item, such as the cookies in this picture.
If you would like to suggest recipes that you and your family have enjoyed, please do and we will use them in a future post! The kale salad recipe is one recommended by a member in our first season, and it and variations have been popular ever since.
The Harvest Notes give more suggestions for preparing this week’s veggies and herbs.
Our Bet group will be able to pick up for the first time this Thursday, along with the every-week group. The farmers say that you are likely to receive Dill, Kale, Lettuce, Salad Mix (photo below shows this growing in the field), Scallions, Snow Peas, Sugar Snap Peas, Turnips, and Zucchini. The Dill can be used to make pickles, of course (try zucchini pickles if your family doesn’t like it raw or cooked), but also is lovely on eggs or fish.
Salad Mix really does grow mixed in the field!
Also, this week the farmers will bring a market of pickles, jam, and goat cheese. Payment by cash or cheque only, and it is open to non-CSA members so tell your friends. Their website has more details: http://hazon.org/calendar/csamarket/
We are trying something new this year, providing printed Harvest Notes at pickup as well as the online version. For those in every-other-week shares, you can read the Harvest Notes online for weeks you don’t pick up, to get information and recipes about the veggies. If a vegetable or herb appears more than once, we try to give different recipes and ways to use it.
Our first pickup is almost here! On Thursday the every week and Aleph groups will pick up their veggies for the first time this season. The farmers say that “everything looks beautiful” and this week you’re likely to receive Bok Choi, Cilantro, Lettuce Heads, Radishes, Salad Mix, Scallions, Sugar Snap Peas, and Turnips, which this early they generally have a thin skin and can be eaten raw like radishes.
The farmers are getting ready to harvest veggies for our first pickup!
Don’t forget that this year the pickup is at Beth David Synagogue on the corner of Farmington Avenue and Dover Road. Go up Dover to the parking lot and enter through the door there. Also remember that BDS hosts a pizza bakery on Thursdays, plan ahead and you can have dinner with your salad and greens.
If you think it’s cold out, imagine what the crops have been feeling – the Harvest Notes for this week talk about the effect of the cold on what we will receive for the rest of this season.
The farmers think that we will receive arugula, beets, carrots, scallions, onions, and apples. We may also receive cabbage or cauliflower, eggplant, peppers, lettuce, garlic, and winter squash.
Plus, for those who celebrate, a Happy Hallowe’en!
There are just two more weeks of this season – how it has flown! Don’t forget that our Season Closing Event will be at the Beth David Synagogue - click the link for details, including how to order a pizza to take home for supper.