We are now into the second quarter of our CSA program. We’re officially in summer vegetable season with our tomato plants starting to yield abundantly, and our zucchini & summer squash are also taking off. We’ve had little rain in the past few weeks, so we’ve been running our irrigaiton constantly and we’ve been vigilant about watering our crops in after seeding and transplanting. With this heat our spring brassicas and peas have either bolted or faded, so we’re pulling those crops out and putting new ones in. Peak season is non-stop plants in/plants out. Thank you for eating along with our growing season, and we will see you next week.
Bean Salad
salad with house ranch
BLT
kale, onions, pasta
squash and onion flatbread pizza
kale
all
tomatoes
2-3 medium
1 large
zucchini/summer squash
all
onions, yellow
all
onions, red bunching
1-2 onions
lettuce mix
all
lettuce, bibb
all
beans
all
red wine vinegar
1 Tbsp
red wine vinegar
1/2
garbanzo beans
1/2 cup
sour cream
1/4 cup
greek yogurt
2 Tbsp
white vinegar
2 Tbsp
dijon mustard
1 tsp
sugar
1 tsp
1 tsp
garlic
1 clove
2 cloves
2 cloves
bacon
1 lb
mayonnaise
2 Tbsp
bread
1 loaf
pasta
1/2 lb
cooking oil
2 Tbsp
capers, green olives, artichoke or anchovy
1 Tbsp
lemon
1/2 lemon
yeast
1 tsp
flour
2 cups
butter
3 Tbsp
basil pesto
1/4 cup
mozzarella cheese
2 cups
Recipes
bean salad
Trim 1 pint of yellow wax beans into 1 inch segments. Dice 1-2 red bunching onions, including 1/2 cup finely chopped greens. Dice 1-2 medium tomatoes. Combine chopped vegetables in a bowl with 1/2 cup garbanzo beans, 1 tsp salt, 1/2 tsp pepper, and 1 Tbsp red wine vinegar. Toss, and for best flavor, allow salad to marinate for 30 minutes before serving.
salad with house ranch
To make ranch combine 1/4 cup sour cream, 2 Tbsp greek yogurt, 2 Tbsp white vinegar, 1 tsp dijon mustard, 1 tsp sugar, 1 clove of garlic minced, salt and pepper. Serve on a bed of greens.
BLT
Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of bibb lettuce mix.
To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!
kale and onions, pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Roughly chop the leaves of the kale.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic for 2-3 minutes, then add kale 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
squash and onion flatbread pizza
To make flatbread dough combine 3/4 cup warm water, 1 tsp yeast, and 1 tsp sugar, mixing together to activate yeast. Add mixture to 2 cups all-purpose flour, 1 tsp salt, and 1 Tbsp olive oil in a bowl, bread mixer, or bread machine. Knead dough together, then allow to rise at room temperature for 45 minutes. (This will make enough dough for two flatbreads.)
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. slice the yellow onions. Mince 2 cloves of garlic and set aside. Heat 3 Tbsp butter in large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, summer squash and cook for another 3 to 5 minutes. Salt and pepper to taste.
To assemble flatbread- Preheat oven to 475F. Punch dough down into a ball, then divide in half. Take one ball and on a lightly floured surface roll or stretch dough until it is 1/4 inch thick, spreading it over a baking sheet or pizza stone. Spread a thick layer of basil pesto over bread, then top with a thin layer of mozzarella cheese, and top with squash and onion mixture.
Bake for 15-20 minutes, or until the outer crust is golden brown.
salad with house ranch
kale
tomatoes
zucchini/summer squash
onions, yellow
onions, red bunching
lettuce mix
lettuce, bibb
beans
red wine vinegar
red wine vinegar
garbanzo beans
sour cream
greek yogurt
white vinegar
dijon mustard
sugar
garlic
bacon
mayonnaise
bread
pasta
cooking oil
capers, green olives, artichoke or anchovy
lemon
yeast
flour
butter
basil pesto
mozzarella cheese
Recipes
Trim 1 pint of yellow wax beans into 1 inch segments. Dice 1-2 red bunching onions, including 1/2 cup finely chopped greens. Dice 1-2 medium tomatoes. Combine chopped vegetables in a bowl with 1/2 cup garbanzo beans, 1 tsp salt, 1/2 tsp pepper, and 1 Tbsp red wine vinegar. Toss, and for best flavor, allow salad to marinate for 30 minutes before serving.
salad with house ranch
To make ranch combine 1/4 cup sour cream, 2 Tbsp greek yogurt, 2 Tbsp white vinegar, 1 tsp dijon mustard, 1 tsp sugar, 1 clove of garlic minced, salt and pepper. Serve on a bed of greens.
Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of bibb lettuce mix.
To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!
kale and onions, pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Roughly chop the leaves of the kale.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic for 2-3 minutes, then add kale 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
To make flatbread dough combine 3/4 cup warm water, 1 tsp yeast, and 1 tsp sugar, mixing together to activate yeast. Add mixture to 2 cups all-purpose flour, 1 tsp salt, and 1 Tbsp olive oil in a bowl, bread mixer, or bread machine. Knead dough together, then allow to rise at room temperature for 45 minutes. (This will make enough dough for two flatbreads.)
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. slice the yellow onions. Mince 2 cloves of garlic and set aside. Heat 3 Tbsp butter in large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, summer squash and cook for another 3 to 5 minutes. Salt and pepper to taste.
To assemble flatbread- Preheat oven to 475F. Punch dough down into a ball, then divide in half. Take one ball and on a lightly floured surface roll or stretch dough until it is 1/4 inch thick, spreading it over a baking sheet or pizza stone. Spread a thick layer of basil pesto over bread, then top with a thin layer of mozzarella cheese, and top with squash and onion mixture.
Bake for 15-20 minutes, or until the outer crust is golden brown.