CSA Weekly Recipes

2018 CSA Week 11 Recipes
This weeks share includes heirloom tomatoes and heirloom eggplant for the first time this year. We grow several different types heirloom tomatoes which you will get to sample throughout the season. This week most of the heirlooms included are either pink brandywine or chocolate stripe. We also included the first of the passilla bajoi peppers, which are used to make mexican mole sauce, and an early sweet banana pepper, with many more on the way! last year we grew a variety of super hot peppers which made a super hot sauce, but otherwise overpowered everything when cooking. So this year we made it a point to grow peppers that aren’t super hot but have more sweetness and complex flavors. We hope you enjoy the share this week!
2018 CSA Week 10 Recipes
This week we’ve included a lot of the lovely fruits of summer- tomatoes, peppers, and tomatillos. Though tomatillos are most commonly used in a salsa verde, they’re also delicous in soup, like in the recipe below. We also included rutabaga, which is a milder and meatier cousin of turnips and radishes. Rutabaga can be used as a potato substitute, but is also tasty raw, with hints of kohlrabi and cabbage in the flavor. All of the gardens have been soaking up this sunshine and within a few weeks we should have mature winter squash. We’ve been seeding and caring for our fall and winter transplants, so we’re well prepared for a bountiful summer and fall. Enjoy this week’s vegetables!
2018 CSA Week 9 Recipes
Through the heat and buckets of rain we’ve been hard at work putting in the next succession of many crops, and seeing the fruits of our labors with many others planted earlier this season. This week we’ve got a nice blend of leafy greens, root crops, and summer tomatoes. We included beautiful chioggia beets, which have striped concentric rings throughout the core. We used them in a borscht because the combination of beets, cabbage, and carrots is heaven, but they are also commonly eaten lightly boiled in a salad.