Lettuce and web
Hello CSA members!
Here we are in August. It seems like only yesterday we were giving you the first tender greens of spring, but each day the persistent heat, rainless weather, and hard work remind us swiftly that we are in the thick of summer. This is the time of year when weeds are seeding as they germinate and we must snatch up every single one before they drop their many seeds that would otherwise fall to the ground, spurring on more generations of pesky weeds. It is also the time of year when we work until long after dark sprinkler-ing all of the little seeds that will grow up into luscious fall crops in the coming months. It is the time of year when the daylight lasts so long that it seems as infinite as the amount of items on our To-Do List, and when infinite daylight is still not enough time to get them all done. But there is a saying about reaping what you sow, and it applies directly to farming. Hard work equals reward, and I think we can all agree that the Earth sure knows how to reward, because, in farming, hard work equals nourishing, life-giving food. This week we are rewarded with:
A choice of Okra, Beans, Tomatillos, or Cherry Tomatoes
Okra chopped and ready to meet its fried destiny
Hip hip hooray, garlic is here! As we all know, garlic lends itself to pasta dishes of all kinds. In my experimenting I have found that it can transform even a summer squash into a “pasta” dish. Ladies and gentlemen, I present…zoodles! When you grate a zucchini (or any summer squash) into pasta-size strips, you get zoodles! Cooked in a clove or two of minced garlic, zoodles are even better (yes, I said it) than real pasta, because you are eating nutritious squash that tastes amazing, while also avoiding the potentially negative effects of gluten on your body. Here is my zoodles recipe of the week to get you started (if you have not already discovered this wonderful trick):
Yields approximately 2-3 small bowls
2-3 summer squash, grated into pasta-size strips
2 garlic cloves, minced
6 basil leaves, chopped
1 sprig summer savory, leaves stripped from the stem
coconut oil, or any cooking oil you prefer
salt and pepper
Cook the garlic in coconut oil in a pan on medium-low heat. Once the garlic is turning golden, add the summer savory, grated squash, salt, and pepper. Continue to cook, turning often, until the zoodles reach a consistency you like (this only takes a few minutes). Remove from heat and incorporate the chopped basil.
Top with meatballs, fresh tomatoes, roasted peppers, or anything else your heart desires!
Anyone know of a Biggest Carrot competition we could enter?
It rained the slightest bit this afternoon, so Alli whipped out her camera to document the rare and momentous occasion
Enjoy yet another week of wonderful eating, everybody, and keep savoring the summer!