Summer CSA: Week Nineteen

There’s only one week left of the CSA after this week! It’s hard to believe that the season is already coming to a close.   This is my favorite time of year, even though it’s busy and even though it means the cold weather is coming. I love the fall light and colors and all of the veggies that are ripe now.  Right now Matt and I are taking stock.  We are storing away the root veggies in the cellar and finishing off the last of the years canning and preserving.  We’re getting ready for the winter CSA and starting to make plans for next year… 

  Veggies this week:

·      Onions

·      Winter Squash: Delicata, Pie Pumpkin, Kubocha, Red Kuri or Butternut

·      Arugula or Head Lettuce

·      Eggplant or Bell Peppers

·      Popcorn

·      Fennel, Dill or Hot Peppers

·      Kale or Tat Soi 





  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1 tablespoon freshly chopped tarragon
  • 1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
  • 1 fennel bulb, cut into 3-by-1/4-inch matchsticks
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges 



Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.


Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.


Martha Stewart Living, November 2000



Summer CSA: Week Four

 Welcome mid-summer members! I can’t believe that it’s July already!  It seems like summer has really begun with these hot days.  Our summer crops are just starting to get going too; zucchini, green beans and tomatoes are all making fruit and looking like they’ll ripen any day now.  The onions are bulbing up, and the winter squash grows a foot each day and has tiny fruits as well.  We can’t wait! 

Veggies this week:

  • Peas!  Sugar Snap, Green and Purple Snow Peas
  • Beets or New Potatoes
  • Cauliflower, Zucchini or Broccoli
  • Salad Mix 
  • Basil, Parsley or Fennel
  • Kale, Swiss Chard or Cabbage
  • Red Scallions




Farm Fresh French  Style Potato Salad 

    1 lb new potatoes, cut into chunks


    3 TBS red or white wine vinegar (cider vinegar works too)

    2 or three Scallions, thinly sliced

    1 TBS minced fresh parsley, fennel or dill (any or all of these)

    2 tsp whole grain mustard

    2 tsp minced basil (optional)

    Salt and black pepper to taste

    3 TBS olive oil 



    A few minced olives, capers or homemade pickles

    Sliced or shelled snap peas

    Try boiling a few beets along with the potatoes, cut them smaller since they take longer to        cook.


Boil the potatoes (and beets if you’re using them) in a pot of water until tender, but not falling apart.  While the potatoes are boiling, mix together the rest of the ingredients in a small bowl to make vinaigrette. Drain the potatoes, but do not rinse. Mix the vinaigrette into the potatoes while they are still warm to allow the flavor to absorb into them.   Stir in toppings of your choice. Serve warm or cold. Yummy!