Flushing CSA (Week 10) Update!

Sweet corn is back!  And now that it’s August soon the deep summer crops will be here….potatoes, tomatoes, peppers and more!  Enjoy the fresh green beans and more sweet corn this week. Summer flavors at its best! 
 
A couple of important things…..read below
 
Dairy for sale!
We have a weekly milk share (1 quart) and a yogurt share (16oz) available if anyone is interested. If you are please email us ASAP. If we don’t hear from anyone about buying out the shares, we will offer 1 quart of milk ($5) and 1 yogurt ($4.50) for sale, for cash, to the first person(s) who want it.
Milk share, remaining 16 weeks: $80.00
Yogurt share, remaining 16 weeks: $77.00
 
Fruit Shares start next week August 9
In order to get fruit shares you had to sign up and pay for them. The fruit shares come in separate crates and only the exact number of bags are provided for folks who bought them. 
 
Volunteers
 
Thank you to last week’s volunteers who took in stride the change to the Town Hall loading dock pick-up. Depending on tomorrow’s weather we will determine if we need to distribute from there again.
 
A call out to our members who have not yet signed up or who are able to put in additional time beyond the four-hour commitment this week or in the next coming weeks. And remember, we will sign “community service” forms for high school students if they volunteer with us.
 
This week’s volunteers are:
1st shift:Kristina,Site Supervisor – Larry
 
2nd shift: Jay, Kristina, Site Supervisor – Dionne
 
If you Share:
Reminder: If you have a share partner and are away or not able to pick-up your share, please reach out to them so they can have first dibs on taking the full share. 
 
If you can’t make it:
Please let us know if you can’t pick up your share. You can call, email, text, FB message – we’ll get it. This allows us to better manage everyone’s time.
 
On-site vendor this week
Shweta Parmar of Gutsier Living will return tomorrow. If you have questions for Shweta, contact her at shweta@gutsierliving.com.
 
No Lewis Waite delivery this week.

 

Please follow us on Facebook, Twitter, and Instagram, and share your photos and recipes!
 
Your Core Team:
Caroline, Dionne, Emily, John, Judy and Larry

In the Shares… (please note, the contents are subject to change/substitution)

Zucchini – Just one piece…this is the end of this planting.
Storage: In airtight storage in the refrigerator. Uses: CookedWhen to use: Within 5 days.  Cucumbers
Storage: In airtight storage in the refrigerator. Uses: RawWhen to use: Within 5 days.  

Sweet Corn – 2 ears of this planting for each share.  More to come!  We have several successive plantings in the fields and we’re rotating through them.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Swiss chard  –  Swiss chard is one of the few cooking greens that grows well in the summer.  Try this week’s recipe with Italian spices and chickpeas. 
Storage: In airtight storage in the refrigerator. Separate the roots from the greens before storing. Uses:Cooked  When to use: Within 5 days.  

Green Romaine Lettuce – Romaine loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.  

Parsley –  If you think about parsley as a green, not just an herb, a whole new world will open up!  Parsley pesto is delicious, a is parsley in salads, soups, or just frozen and used to brighten up recipes in the winter months. I wash the leaves and freeze it whole (no prep) in a glass container.  I pull some out, chop it up and add it to soups whenever I need it. 
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  

Cippllini Onions OR Walla Walla Onions –  These are two fresh-eating onions that are currently in rotation. The cipollini onions are small, the Walla Walla onions are large – both make wonderful roasted onion dishes or caramelized onions.  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  
 

PREP TIME: 15 MIN    COOK TIME: 20 MIN    SERVES: 4

  • 1 large or 2 small kohlrabies (with leaves, about 1 pound total)
  • 2 Tablespoons coconut oil
  • 1 medium sized yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1/4 cup dry white wine
  • 1 (14 ounce) can diced tomatoes, with their juices
  • kosher salt
  • 1 (14 ounce) can full fat coconut milk
  • 2 Tablespoons Thai red curry paste, + additional to taste
  • 1 Tablespoon honey
  • 1 (14 ounce) can chickpeas, drained
  • Cooked white rice for serving
  • minced parsley for serving

Preparation

  • Cut off the leaves from the kohlrabi. Discard the stems and thinly slice the greens into ribbons. With a sharp knife peel the kohlrabi and cut it into 1/2 inch cubes. Set aside.
  • Heat the coconut oil in a large dutch oven or pot over medium-high heat. Add the onion and cook, stirring often until translucent and fragrant, about 5-6 minutes. Stir in the kohlrabi cubes, leaves, and garlic. Cook, stirring often, for about 3 minutes. Add the wine, and continue to cook until the leaves are mostly wilted, about 5 minutes. Mix in the tomatoes with their juices, reduce the heat to medium-low and season with a healthy pinch of kosher salt.
  • In a small bowl, stir together the coconut milk, curry paste and honey. Mix well. Add the mixture to the pot along with the chickpeas and simmer until everything is heated through. Taste and adjust seasonings with more salt or curry paste if desired.
  • Serve with rice, minced parsley and enjoy.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Cooking times will vary from kitchen to kitchen

 

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