Week 11

Happy thunderstorms all!

Expect the following produce this week:

1 savoy cabbage

1 bunch arugula

summer squash and zucchini

green beans

green peppers (sweet)




pick your own flowers (no limit! seriously, pick some!!!)

pick your own herbs (there are flowers in the herb garden too.)

FOR THE LOVE OF CABBAGE! It’s the last week of the summer cabbages. I hope you have been enjoying them, or at least keeping them in the fridge, as they will store for a while until you are ready to devour them. These crinkle-leaved heads are sweet enough to eat raw and flavorful enough to saute in a vegetable stir-fry.

The following cabbage salad can be enjoyed as a side dish or a main course with rice. it is best if left to marinate for at least 30 minutes before eating.

Cabbage Salad with Miso Dressing

For salad:

1 savoy cabbage, cored and finely chopped

1 sweet pepper, seeded and chopped into thin strips

1 tomato, diced

1/4 red onion

small handful lemon basil, chopped

For dressing (makes double what you need) :

1/4 cup white miso

1/4 cup rice vinegar

juice of 1 lime

scant 1/4 cup honey

1/8 cup soy sauce

1/4 cup grapeseed oil

1 small clove garlic

1/4 cup sesame oil

Toss all prepped vegetables in a large bowl.

Place all dressing ingredients in a blender and process until smooth.

Pure 1/2 the dressing over the vegetables and coat well. (Store remaining dressing in refrigerator for up to 3 days.) Let stand for at least 30 minutes before eating, or refrigerate overnight and enjoy for lunch the next day.

Summer squash, Zucchini, Oh MY!!!

Those plants still seem to be pumping out the fruits this week! I have noticed a bit of powdery mildew forming on the leaves of the plants, and some varieties have already begun to die back, indicating that the end is near…For the time being, though, here are some tips on how to use them up this week.

Freezing Summer Squash Okay, I know this is a little weird, but these two methods work pretty well. First, I love zucchini bread, but never want to make it in the summer. I prep the zucchini as if I were going to make bread, grate it, drain the liquid off, measure it, and then pop it in the freezer. This method DOES NOT preserve the vitamins and nutrients for long, but, I figure, I am making chocolate chip zucchini bread. When making the bread in the cooler season, I let the grated zucchini thaw and then add it to the batter at the appropriate step. The second squash freezing experience I have had was when I quickly sauteed diced summer squash in oil with salt and pepper, let it cool, packaged it and then froze it. I simply added the frozen squash to whatever dish I made (mostly soup) and it wasn’t bad!

Tomato, Toe-maw-toe

They are here! Next week we will officially introduce you to our 2011 varieties in this blog, but feel free to let yourself become a bit acquainted with each other this week.

Picture This

In the coming weeks we will be updating this year’s posts with exact quantities. (For example, this week I wrote “beans,” but next week I will update the post to read the exact amount in the share.) Along with that I hope to start including photos of the shares, so if you have some send them in! Or, if the mood strikes you, take some photos in the weeks to come…your share in the car, on the counter, in the fridge, or on your plate! Or share photos on our humble facebook page!

Fancy beans: Haricort Vert and Romano
Arugula in the ground...to be bunched in less than 12 hours!

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