In the share:
Colored Carrots (we took off the tops because they were too tall to pack in the box)
Cabbage (red, green, or savoy)
Mixed Beet Bunches
Green Onions (might be the last of the year, we will move on to bulb onions next)
Well, we are halfway! It’s hard to believe its August already. Tomatoes are still being slow this year to ripen with the cool weather, we apologize that we haven’t been able to give more yet. They are beginning to show up from other vendors at the highland park farmer’s market, so take your family out Saturday morning, there will be live music this weekend! (8-12 behind the museum)
Hopefully the months of August and September will give us lots! We are planting lots of crops for fall now, including more cabbage and broccoli, lettuce, spinach, radishes, carrots, and more!
Our potatoes are ready to be harvested, so you will be seeing those soon. Sweet bulb onions, garlic, and shallots will also be coming your way, as well as a continued supply of summer crops. Our laying hens are laying so we will begin to sell eggs at CSA pick up soon. We have been asked about bouquets at CSA pick up, so if you are interested in flowers we are available for bouquet needs, contacts us and we will connect you with our bouquet maker, Frannie!
Our first recipe comes from Susie Bokermann in our CSA! She said you can substitute both kale or Chard. Thanks Susie!
Kale Slaw with Peanut Dressing
3 cups Kale (center ribs discarded and thinly sliced)
1 bell pepper (we’ve used the purple and the white ones) thinly sliced lengthwise
2 carrots, sliced crosswise
1/4 cup vegetable oil
1/4 cup cider vinegar
1/4 cup salted peanuts
1 tablespoon packed light brown sugar
1/4 tsp salt
1/4 cup salted peanuts, coarsely chopped
Mix Kale, bell pepper, carrots, and chopped peanuts in a bowl.
Blend oil, vinegar, peanuts, brown sugar, and salt in a food processor to make the dressing.
Pour dressing over veggies, toss, and serve!
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.