We are now into the second quarter of our CSA program. We’re officially in summer vegetable season with our tomato plants starting to yield abundantly, and our zucchini & summer squash are also taking off. We’ve had little rain in the past few weeks, so we’ve been running our irrigaiton constantly and we’ve been vigilant about watering our crops in after seeding and transplanting. With this heat our spring brassicas and peas have either bolted or faded, so we’re pulling those crops out and putting new ones in. Peak season is non-stop plants in/plants out. Thank you for eating along with our growing season, and we will see you next week.
Trim 1 pint of yellow wax beans into 1 inch segments. Dice 1-2 red bunching onions, including 1/2 cup finely chopped greens. Dice 1-2 medium tomatoes. Combine chopped vegetables in a bowl with 1/2 cup garbanzo beans, 1 tsp salt, 1/2 tsp pepper, and 1 Tbsp red wine vinegar. Toss, and for best flavor, allow salad to marinate for 30 minutes before serving.
salad with house ranch
To make ranch combine 1/4 cup sour cream, 2 Tbsp greek yogurt, 2 Tbsp white vinegar, 1 tsp dijon mustard, 1 tsp sugar, 1 clove of garlic minced, salt and pepper. Serve on a bed of greens.
Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of bibb lettuce mix.
To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!
kale and onions, pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Roughly chop the leaves of the kale.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic for 2-3 minutes, then add kale 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
squash and onion flatbread pizza
To make flatbread dough combine 3/4 cup warm water, 1 tsp yeast, and 1 tsp sugar, mixing together to activate yeast. Add mixture to 2 cups all-purpose flour, 1 tsp salt, and 1 Tbsp olive oil in a bowl, bread mixer, or bread machine. Knead dough together, then allow to rise at room temperature for 45 minutes. (This will make enough dough for two flatbreads.)
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. slice the yellow onions. Mince 2 cloves of garlic and set aside. Heat 3 Tbsp butter in large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, summer squash and cook for another 3 to 5 minutes. Salt and pepper to taste.
To assemble flatbread- Preheat oven to 475F. Punch dough down into a ball, then divide in half. Take one ball and on a lightly floured surface roll or stretch dough until it is 1/4 inch thick, spreading it over a baking sheet or pizza stone. Spread a thick layer of basil pesto over bread, then top with a thin layer of mozzarella cheese, and top with squash and onion mixture.
Bake for 15-20 minutes, or until the outer crust is golden brown.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Bean Salad||salad with house ranch||BLT||kale, onions, pasta||squash and onion flatbread pizza|
|red wine vinegar||1 Tbsp|
|red wine vinegar||1/2|
|garbanzo beans||1/2 cup|
|sour cream||1/4 cup|
|greek yogurt||2 Tbsp|
|white vinegar||2 Tbsp|
|dijon mustard||1 tsp|
|sugar||1 tsp||1 tsp|
|garlic||1 clove||2 cloves||2 cloves|
|cooking oil||2 Tbsp|
|capers, green olives, artichoke or anchovy||1 Tbsp|
|basil pesto||1/4 cup|
|mozzarella cheese||2 cups|