Flushing CSA (Week 10)!

Hello CSA members,
Hope everyone enjoyed the first time sweet corn!  There’s more to come! And some other season firsts this week – tomatoes, cabbage, green beans and long red onions. Speaking of long red onions – there was a misprint in the farm’s newsletter to us. We were supposed to just receive Walla Walla onions. Not both. Apologies for any confusion.
We want to thank our volunteers last week for a job well done! We had both new and returning members who were volunteering and they were great!

This week’s volunteers are  Ron/Pauline, Kate, Maria/Greg, and Judy H. The HS volunteer is Anahi. The site supervisors are Jay and Larry.  


Flower/Herb Shares – For those members receiving flower/herb shares – you will get them tomorrow. The delivery schedule was recently emailed to you.

Fruit Shares start next week!  – For those members receiving fruit shares – they will start next Thursday, August 11. It will run for exactly 15 weeks from the start date and the share will consist of just one portion/bag per week.  The value of the fruit is $6.40 per week (for a 3-4lb bag) and at the end of the season, you will receive exactly $96 worth of fruit. Please visit the farm’s website to find out more about your fruit share  read more about the fruit share here.

There will be no table vendor this Thursday.  tort

Sweet William’s Torte Shoppe is now taking pre-orders! See below for details.

Sweet William’s Torte Shoppe will be selling tortes next Thursday, August 11. Due to overwhelming demand, we will now be accepting advance orders in addition to selling on site. Place your torte order up until Monday 8/8 midnight. Available varieties are: Plum, Peach & Strawberry. 8 inch $25. 4 inch $6. Tortes sold out within the first hour of CSA pickup last month. Place your orders…don’t miss out!!

If you are volunteering this week, it is absolutely essential that you read the volunteer directions below. The directions are slightly different than last year, so even seasoned members need to read!

2016 Volunteer Directions

Even if you are not volunteering this week, it is a good idea to become familiar with them so you understand exactly what’s going on.

This week in the shares:  Tomatoes,  Red Long Onions , Cabbage Green Beans,  Sweet CornScallionsBaby ArugulaZucchini

Happy August!  We’re harvesting our second planting of corn this week and the first of the tomatoes.  As with many crops, the tomatoes start out slow with just a few per member share, but we’ll be in the thick of tomato season before you know it, so get ready! 

TomatoesThe first red beefsteaks of the seasonWe’re enjoying these sliced up and drizzled with olive oil and a bit of salt.
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked  When to use: Right away when deep red.

Red Long Onions – Our onions are doing great this year!  If you want to save them to use later, just be sure to leave the stems attached and store somewhere cool and dry OR in the fridge.  They need airflow or they will rot. Don’t expect them to last too long, but a few weeks is reasonable.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked  When to use: Within 5 days.

Cabbage I’ve been waiting all summer for cabbage to make my favorite coleslaw!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked  When to use: Within 5 days.

Green Beans A wonderful summer treat!  Please note that these need to be refrigerated right away — you can store them in the bag they come in.  Also be sure to wash them before cooking. These are super fresh and should be steamed gently for just a few minutes until fork tender.  DO NOT OVERCOOK THEM or they will turn green-gray and taste mushy.  Watch them carefully and check them every minute or two in the steamer.  I love them steamed with butter (or olive oil) and a bit of salt, but there are lots of wonderful green bean recipes to try.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked  When to use: Within 5 days.

Sweet Corn – A half dozen for everyone!  Remember to eat these right away.  The sugar changes into starches the longer you wait, so cook these up for dinner tonight! Here’s how to prepare it… Put a large pot of water on the stove to boil.  Then shuck the corn (instructions here) by removing the outside leaves and the silks around the ear.  Discard these parts.  Once the water comes to a boil, place the corn ears in the water (either whole or break the ears into 2) and turn off the stove.  Cover the pot with a top and let the corn sit in the hot water for 3-4 minutes.  That’s it!  Remove with tongs and transfer to a plate.  My kids insist on lathering the corn with butter, but it tastes so amazing that I just eat it plain.  Enjoy!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Right away!

Scallions – I think we may have planted a few too many of these.  🙂  This is the last of them… Slice in salads or grill!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked  When to use: Within 5 days.

Baby Arugula – This baby arugula is extremely tender.  It has already been washed once, but we recommend washing it once more when you get home.  Just be gentle and don’t let it soak in water for more than 30 seconds.  Try a light vinaigrette (recipe below).  The leaves are so tender that they will bruise very easily and a heavy dressing will overpower its delicate flavor.
Storage: In the bag it comes in.  Uses: Best Raw  When to use: Right away! Within 3 days

Zucchini – We thought we had finished harvesting these last week, but there were a few more out in the field…consider this a bonus item.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days


Green Beans braised with Tomatoes and Basil
Coleslaw with Yogurt Dressing
Roasted Red Onions
Sauteed Cabbage
Broiled Tomatoes

Bon appetit! xoMaggie

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