Summer CSA: Week Eleven

I can’t believe we are already halfway through the summer CSA.  We’ve finished planting all of the fall crops, with only a few greens left to plant in the greenhouse for winter, and with this cool weather, it already feels like fall… here's to hoping for a few more weeks of summer!

Veggies this week: 

·      Watermelon!

·      Potatoes 

·      Salad Mix or Carrots

·      Zucchini or Cucumbers

·      Assorted Cherry and Heirloom Tomatoes 

·      Assorted Sweet and Spicy Peppers 

·      Kale


Matt and I can’t get enough of Tex-Mex food; something we haven’t found anywhere in New England except our own kitchen.  Here’s a recipe from (we love his recipes!). 

 Check it out for more recipes if you want try out something spicy and new.


Zucchini slaw

4 zucchini (about 1 pound)
1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne

Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour. 

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste. 

Chill for one hour. Serve cold.

Yield: 8 servings

Summer CSA: Week Ten

Thanks to all who came out for the potluck, we really liked connecting with everyone and had a lovely time!  Mark your calendars for the next potluck, Saturday September 13th and the summer CSA harvest celebration, Saturday, October 25th. 

Veggies this week: 

·      Fresh Garlic or Onions 

·      Red or Savoy Cabbage or Eggplant 

·      Rainbow Filet Beans (like green beans, but oh so much more sweet and tender) or Broccoli 

·     Watermelon (if available, if not this week, next week) 

·      Assorted Cherry and Heirloom Tomatoes 

·      Zucchini or Cucumbers 

·      Sweet Corn 


Here’s a recipe for a delicious spontaneous creation that Matt and I made for dinner the other night.

Eggplant Parmesan, Farmer Style 


One medium eggplant sliced lengthwise

One medium zuchinni sliced lengthwise

Olive oil

Salt and pepper to taste

3 Cups Fresh made tomato sauce (see below)

Mozzarella and/or Parmesan cheese (optional)


In a medium bowl, toss the eggplant and zucchini in the oil, salt and pepper.  Lay them on baking sheets in a single layer and roast in the oven at 400 degrees.  Flip the slices when they are somewhat soft and the bottoms are browned. When both sides are browned and the middle is very soft they are done. Once they are cool enough to touch, layer them in a baking dish with the tomato sauce, starting and ending with the tomato sauce on the bottom and top.  Place in the oven and cook for 20-30 minutes, until the sauce is somewhat thick.  This on its own is a tasty treat, but we melted sliced fresh mozzarella on top, and served it with polenta. 


1 Cup milk           

2 Cups coarse cornmeal  

4TBS butter

Salt and pepper to taste

1 clove garlic

2 teaspoons minced fresh sage leaves

2 teaspoons minced fresh rosemary

Pinch of nutmeg

¼ cup grated Parmesan cheese 


To make the polenta; bring the milk to a boil with 7 cups water in a medium saucepan.  Add a large pinch of salt and all of the spices.  Adjust the heat so the liquid simmers and begin to add the coarse cornmeal making sure to stir continuously until all the cornmeal has been added.  Return the mixture to a boil, then turn the heat to low.   Cook the mixture on the lowest heat possible without stirring for 20 minutes.  Add 4 tablespoons butter and ¼ cup parmesan.  Taste and add more salt and pepper if desired.  Turn off heat and let sit for another 20 minutes or so. 

Quick Fresh Tomato Sauce

3 Tablespoons olive oil     

4 cloves garlic chopped

1 pound ripe fresh tomatoes (one very large tomato, or several medium tomatoes)

Salt and black pepper to taste


Put the olive oil in a skillet over medium-high heat.  Add the garlic and, when the slices have colored slightly, after about 2 minutes the tomatoes, along with some salt and pepper.

Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or refrigerate for up to several days.


What do I do with all this cabbage?

I’m asking myself this frequently… here’s some ideas.

  • Stir fry it up with onions and other veggies
  • Simmer it with potatoes, onions and salt, serve w/ corned beef
  • Make sauerkraut
  • Try a different coleslaw recipe (sans mayo, Asian style…)
  • Use instead of lettuce on a sandwich
  • Wrap savory rice, grain or meat fillings in whole boiled leaves


Cabbage with Indian Spices

3 TBS vegetable oil or ghee

2 cups minced onions

1 1/2 tsp minced ginger

1 green hot chili pepper sliced in half lengthwise

1 lb cabbage (about one small head)

1 tsp ground coriander

¼ tsp cayenne pepper

3 TBS water

1 large fresh tomato peeled and chopped

½ tsp salt 

  1. Heat the oil or ghee in a large skillet over medium-high heat.  Add the onions, ginger and chili pepper; sauté, stirring often until the onion is browned, 15 to 20 minutes.
  2. 2.  Stir in the cabbage.  Add the coriander, cayenne and turmeric and mix well.  Add the water, reduce the heat to a simmer, cover and cook for ten minutes.
  3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5- 10 minutes.  Remove the hot chili pepper before serving.