What's in the box?
Summer squash/ Zuchinni
Green Beans (large and medium)
first Green Bell Pepper of the season (just one this week)
Notes on the box.
If you still have some cabbage, a nice cilantro and cabbage slaw to top tacos is great.
Everything in the box this week should be kept in your fridge. The Spring Onions are uncured, so they need to be refrigerated. They have a wonderful flavor and are pretty mild for adding to salads raw, or you can cook them.
We've been grilling zucchinis and roasting broccoli, cauliflower, and green beans at our house. We sliced cucumbers and sprinkled with a little salt, apple cider vinegar, and just a tiny bit of honey drizzled and then tossed. Otto said that it made the cucumbers like popcorn that he couldn't stop eating.
Cosmic Wheel Creamery Cheese Shares.
Deneb is our natural rind gouda style cheese. This batch is a beautiful melter and makes a dream grilled cheese.
I've sent the quark plain before, but decided to send you the flavored kind (with garlic and dill) that folks really love at the farmers market. We eat it in so many different ways. You can dip veggies in it (try it with those baby carrots) or it's great on a sandwich with some sliced cucumbers. It's also very nice dolloped onto baked salmon, roasted veggies, or on scrambled eggs. Enjoy!
Our crew member, Hannah, put the Six Seasons cookbook by Joshua McFadden and Martha Hoimberg on the shelf in the kitchen and I have to say, it is so beautiful and the recipes are amazing. We will be getting it for our vegetable cookbook library for sure. Here are a few of the beautiful recipes!
Raw "couscous" Cauliflower with Almonds, Dried Cherries, and Sumac from Six Seasons Cookbook
Squash and Tuna Melt Casserole from Six Seasons Cookbook
On the Farm.
We had such a wonderful time at the Eat Local Farm Tour! It was great to meet so many CSA members. We hope that those of you that were able to come out had a good time. There were many many people and we gave lots of tours. We are working on deciding another good day to open the farm to visitors. It's always so affirming and gives us renewed energy when we meet the people that are eating the food that we grow. Thanks again!
all of the things from this week AND
tomatoes (just the beginning)