The Garden Grows Well!!
Mid July and the garden grows well, the bees are ramping up honey production, and the weather has finally dried out a bit. While the gardens are still a little behind, nature does provide, and more produce is coming into season! The other night we were invited to a get together of other CSA farmers and nursery growers, and it was a relief to hear that not only is it our operation that is behind, but most of their farms are also a few weeks behind schedule as well.
But none the less, we have a lot to offer this week. As always, we have freshly baked bread – this week it is a salted, whole wheat round loaf that was truly delectable fresh out of the oven and slathered with butter. We are also very happy to share in the abundant harvest of cherries again. If you don’t mind a sour treat, there is a good chance that you will finish these right out of the box!
You will also find another bag of our wonderful green/yellow beans. We have been growing this same variety now for about 3 years and they are abundant producers that are also a very nice fresh bean. Other veggies you may recognize from last week are the lemon cucumbers, kohl rahbi, and a herb bouquet that includes parsley, cilantro, wild marjoram and garlic chives.
A couple new items that you will find are baby carrots, swiss chard, dino kale, some small spicy peppers and the first zucchini of the year. A big shout out is in order to the good folks at Green Earth Growers who were kind enough to share some of their harvest of green cukes and zucchini with us, Thanks!!
A few recipes ideas could include a spicy cucumber salad incorporating the cukes, spicy peppers, some parsley and cilantro, salt, pepper, and some lemon or lime juice. You could also turn this same idea into a salsa if you have tomatoes to use.
The green beans, swiss chard, and zucchini could easily be turned into a nice fresh salad topped with a homemade vinaigrette, and the cukes and carrots could just be eaten raw with a homemade yogurt dip.
Last week Karyn made a great pasta sauce using mild Italian sausage, and the herbs included in this weeks share (not the cilantro though). She cooked off the meat and drained off the excess fat. Set the meat aside, and using a bit of the liquid fat, throw in all of the herbs (coarsely chopped) and saute’ lightly for a few minutes. Add a small amount of either whole milk, half & half, or heavy cream and cook down for a few more minutes. Add back the meat, salt and pepper to taste and serve over the pasta of your choice.
Well that closes out another week. It is hard to believe that August is right around the corner, but with that you can look forward to even more produce. Soon enough you will start seeing tomatoes, more peppers, garlic, and potatos. Until next week, enjoy the food, and thanks again for your support!!