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9th CSA Share: Zucchini and Tomatoes


And we're back!

Last week was a busy one at the farm. Though we didn't pick for a share, the staff did a lot of prep work to get the fields in shape and prepare for the rest of summer. Big fields of okra, beans, squash and cucumbers were weeded.  Two of three fields of tomatoes were trellised and a lot of Mexican bean beetles were vanquished! 

Here's what you'll find in this week's share.

2 lbs summer squash

3 lbs eggplant

1 lb Swiss chard

1 head garlic

1/4 lb green onions

1 bulb onion

3/4 lb tomatoes

1/2 lb bell peppers

On U-Pick This Week

  • Zucchini
  • Green onions
  • Chiles
  • Green tomatoes (up to 3 max per week)
  • Starting Saturday, we will also be adding cherry tomatoes to the U-Pick list.
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers

A Preview of Next Week

  • We'll start introducing beans and corn next week.
  • There will be no bulb onions next week.

Have any questions about this week's share? Recipes you plan to make this week? 

Let us know in the comments!


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I mentioned this to some people at pick-up on Tuesday. It's Delicious! We've served it with fresh pasta and grilled chicken or salmon. I originally got it from Allrecipes.com and modified it a little bit. Enjoy!

Swiss Chard, Bean and Goat Cheese

• 3 Tbsp Olive Oil
• 2 cloves garlic, minced
• 1 large bunch Swiss chard - rinsed stemmed and cut into 1/2 inch slices
• 1 can black beans, rinsed and drained (or other beans of your choice)
• 1 small tomato, chopped or cherry tomatoes
• salt and pepper to taste
• 1 tablespoon fresh lime juice
• 3 tablespoons goat cheese
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
• Heat the in a large skillet over medium heat. Add garlic and cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
• Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
• Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
• Serve with pasta or as a side dish.

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