This Week's Share: Zucchini, Kholrabi and More
This Week's Share: Cucumbers, Beets and More

This Week's Share: Garlic Bulbs, Bunching Onions, Carrots and More

This a photo of Ellen at the farm, prepping the zucchini for pick-up. Thanks to CSA member Fred (thanks Fred!) for snapping and sending the photo! Submit photos to the blog anytime simply by emailing them to us!

A quick reminder about the mid-summer break: there will be no shares on  Wednesday, July 3 and Saturday, July 6. Read more about that in last week's blog post

What's in this week's share:

  • 1 1/4 pound total combination kale + Tokyo Bekana + Ruby Streaks + lettuce + spicy mix + collards + + Mizuna + Swiss chard
  • 5 1/4 pounds total combination zucchini + Chinese cabbage + bok choy + kohlrabi + turnips + radishes
  • 1 1/2 pounds total combination peas + carrots + beans + bunching onions
  • 1 bulb of garlic 


What's on U-Pick:

Strawberries. Still some strawberries left. 

Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.

Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender (it's flowering), chamomile, dill, stevia and thyme.  Basil (in the high tunnel) and Thai Basil. 

Turnips. Still plenty of them in the fields. 

Snap Peas. 

Beans. Note that you should go to the center of the field -- people have been picking them from the edges. 

Mulberries. They're plentiful. If you want to harvest some, we recommend laying a sheet on the ground and shaking the tree so that they fall onto the sheet. 

As always, any flowers that are growing on the farm are available for u-pick. 


What's coming up in the share:

Cucumbers are on their way soon, perhaps as early as next week!



Tip of the Week: Prepping and Using Zucchini

Zucchini is extremely versatile and can be steamed, sauteed, grilled, stuffed or baked. It's an extremely watery vegetable, and if you're planning on sauteeing it or want an end result that is crispy or browned (like zucchini fritters), you may consider salting it and draining it first. That's easy enough to do -- prep your zucchini, then toss it with a teaspoon or tablespoon of salt (depending on how much zucchini you're using), place it in a colander and let it drain for 30 minutes to an hour. This will let some of the excess moisture evaporate. If you're ready to cook but the zucchini is still very watery, you can always wring the water out of it with a kitchen towel. 

This great article about zucchini from NPR features three recipes that show off the vegetable:

Garlicky Flash Zucchini

Piquant Zucchini With Sour Cream And Dill

 Zucchini Fritters With Dill Tzatziki.

Give one of them a try, and post a comment letting us all know what you think!


Questions? Comments? Let us know here on the blog!



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