CSA Newsletter Week 6

4:04 PM Mandy 0 Comments

June 29 and 30, July 3

Pickins may look a bit slimmer this week, but they're still just as fresh and nutritious. Enjoy them while we have them!

Don't forget the garlic party, coming up next weekend (July 9th-11th)! We encourage you to drive out and pitch in at least a couple of hours-- we could really use some extra hands on deck. RSVP echocsa@gmail.com if you're planning to come out.

In your box this week:
  • Parsley.
  • Mint. Pairs nicely with tart summer fruits-- currants, blueberries, blackberries, raspberries. Fluff some couscous and mix in currants (fresh or dried), fresh chopped mint, and pine nuts.
  • Basil.
  • Garlic scapes.
  • Kale. How about kale and potato hashbrowns topped with jerk sauce?
  • Chard. Make a delicious quiche with chard, scapes, mushrooms, and chevre. Younger leaves have a more pliable texture and can be used for stuffing with rice or pasta and veg. If sauteeing chard, watch it closely because it tends to turn gritty when cooked too long.
  • Beet. Cooled, roasted beets mixed with hazelnuts and pieces of avocado and grapefruit, tossed with yogurt, mint and honey, or tossed with leaf lettuce and a balsamic vinaigrette--mm.
  • Turnip. Turnip fries! (May have to save a couple weeks worth of roots to do this...)
  • Shallot.
  • Peas, broccoli, and bok choy will be added to boxes as they become available.
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Turnip Fries

6 or so Echo turnips
2 T olive oil
1 T shoyu
1/2 tsp paprika
pinch of sea salt
pinch of cayenne

Preheat oven to 425F. Cut turnips into round or half-round pieces, 1/4-1/2 inch thick. Whisk together other ingredients, and toss turnips until well coated. Spread turnips on an oiled baking sheet or dish. Cook 40-45 minutes, or until golden.

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Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910

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