CSA Weekly Recipes's blog

2022 CSA Week 16 Recipes

This week we have a really nice varieity of vegetables which hit a wide range of flavors and textures. This week we had a large winter squash harvest, and we expect to do that every other week from now until frost. Our peppers are also starting to produce more, and the plants are loaded with small fruit. Our peppers got a late start because we lost a lot of seedlings back in March & April to a soilborne disease caused by too much moisture and too low of temperatures. Next year we’ll stage our seedlings differently to learn from this year’s setbacks. We really appreciate seeing and hearing how you’ve been using your CSA shares. Thank you and have a great week!

2022 CSA Week 15 Recipes

We have a great share for you this week which is full of the fresh flavors of summer. We’ve been enjoying this cooler weather and it’s given us encouragement that if we push through some big harvests over the next month that there will be some relief on the other side. Labor is the lifeblood of every farm, and that’s especcialy true for a vegetable operation like ours. we’re adding 4 new farm crew members now that 6 of our summer workers have headed off to college. Depending on how much we accomplish in the next few weeks we might add a few more from now until our fall planting is finished in early November (just garlic and onions that late). We hope you enjoy the produce this week, which is literally the fruits of our crews labor over the past few months. Thank you for your support!

2022 CSA Week 14 Recipes

It is hard to believe we have reached the halfway point of our CSA program! We are very happy with the amount and variety of produce we’ve been able to include so far, and with the produce we have in the fields  for the rest of the season. Your membership in our CSA program greatly helps with our crop planning and financially keeps our farm going. Thank you! We cleared our kohlrabi crop so enjoy these veggies while they’re here. They have delicous flavor, especially when roasted to the point they begin browning. We really like the varieties we settled on because they maintain great flavor and texture despite the summer’s heat. Chinese cabbage is another very tasty member of the brassica family. We included a sauteed recipe below, but it’s also delicious fermented using the same technique as sauerkraut, or with additional spices using a kimchi recipe.  

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