2021 CSA Week 13 Recipes
We’re almost at the midway point in our season. Though we love spring vegetables and leafy greens, we always enjoy the second half of the season a little more than the first because there are so many more fruiting crops, from winter squash to summer squash, and all the fruiting crops of summer peak throughout August and September. This week’s share has some great vegetables for sauteeing, which are also delicious fermented. Any excess summer vegetables can be fermented or pickled to be enjoyed during the cooler months. We’re always working on the crops one season ahead so we’ve been filling our fields with cool weather loving plants including cabbages, lettuces, kales, beets, carrots, radishes, green onions, and more. We’ve done our best job yet at keeping the weed pressure managable over our acre of production space, which has made flipping the beds between crops a quick process. Thank you to all our members who have been eating through the seasons with us the past 13 weeks! Have a great week!
2021 CSA Week 14 Recipes
We are at the halfway point! Thank you to everyone that has been a member of our CSA for the past 14 weeks! We couldn’t do this without you. Cherish the flavors of summer while they last, because it always goes by too fast. We included a tasty assortment of tomatoes in the bag again this week, with a lot of the sweet/fruity varieties we grow. The spaghetti squash we included in the bag is actually very versatile, and can be used in a sweet or savory dish. We enjoy cooking it with black beans and Mexican spices to make a burritio-like bowl. Let us know what you cook. Have a great week!