Summer CSA: Week Fifteen

We had our first threat of frost this Sunday.  We’ve covered all of the tender crops and are preparing the field for winter.  It’s hard to believe that it is already time for cold weather and the extra effort that comes with it, but we look forward to the lovely autumn days and fall crops ahead.     

Veggies this week: 

·      Potatoes 

·      Carrots 

·      Chard, Kale or Broccoli 

·      Husk Tomatoes, Salad Turnip or Radish 

·      Leeks 

·      Peppers, Eggplant, Filet or Wax Beans 

RECIPES 

Tortilla de Patatas

“From Smitten Kitchen” 

This is a recipe for a traditional Spanish tortilla, but you can add peppers, broccoli or slivered greens too.  Try substituting leeks in place of the onions.  Prosciutto, ham or cheese could be tasty additions as well. 

http://smittenkitchen.com/blog/2007/09/tortilla-de-patatas/

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

 

RECIPES 

 

Farm Fresh French  Style Potato Salad 

    1 lb new potatoes, cut into chunks

Vinaigrette: 

    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 

 

Extras: 

    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!