CSA Week 13
This week you MAY have corn, bok choy, kale (finally – greens!!!), Sunshine kabocha squash, tomatoes, onions, I’m not sure what other surprises will be lovingly placed in…
This is week 8 for the Totally Tomato CSA, this is the last week – we are delighted you joined us!
This is week 9 for the Fabulous Fruit CSA, so 1 more week left after this week’s pick up 🙁
Sunshine squash – a favorite. Cut in in half and bake it. The flesh is sweet and bright orange, sometimes there is an inner margin of green which is perfectly fine. A few weeks ago, to test if they were ready to enjoy, I peeled mine (yes, that is kind of a pain)and cooked on the stovetop (fried? sautéed? added liquid and put a lid on it at some point…not sure what to call that) and seasoned with curry, cayenne, and some other savories. It was good! Now it is your turn to play 😉
We are still not sure about running the 2 week extension offer this season.
The past few years we have kept things rolling until Still Life Farm winter CSA begins by adding two more weeks to your 16 weeks of Summer CSA! (we are on week 13 this week) If we offer an extension it will be an additional two weeks for $70. That way you will have your winter squash, Brussels sprouts, broccoli, late season apples cabbage, and other fall crops. It might help us decide if we could gage interest. If you are interested in 2 more weeks of CSA, packed with more awesomeness, could you just send me a quick reply to this email? Last year we offered it for free when you signed up for next summer CSA.
Oh, and don’t forget, after Winter CSA with Still Life Farm is Spring CSA with both farms 🙂
Recipes
Genevieve’s go to Slaw Dressing
Simple, simple, simple:
To 1/3 cup cider vinegar add 1/2 tsp kosher salt (sea salt would be good too), a bunch of black pepper, fat TB of Dijon or spicy brown mustard, 1/2 tsp celery seed; slowly whisk in 1/2 cup oil (something light, I use canola or safflower), Toss over anything shredded: kohlrabi, radish, cabbage, carrot, apple…
I made my version of Paula Dean’s Broccoli Salad this week – everyone is a fan. Cut the sugar in half, and you will be okay for a Northerner, LOL
Yummy dressing for kale salad
- ¼ cup EVOO
- 3 Tb apple cider vinegar
- 1 Tb dijon mustard
- 1 Tb maple syrup
- 1 tsp lemon juice
- 1 Tb white wine vinegar
- 1Tb white wine
- S&P to taste
- Pour this over your chopped kale and massage in. Add whatever addons you want. – YUM! I added red onion, halved cherry tomatoes and chopped roasted almonds this week.
Tomato Pie
I’m keen on making a tomato tart with Boursin or goat cheese spread on a baked pastry crust and topped with sliced tomatoes, but this is quite a bit more substantial and very rich. Be sure to drain the tomatoes well.
- 1 pie shell partially or fully baked
- 2 medium-large tomatoes
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 2 Tbs chopped basil
- ¾ cup shredded Cheddar cheese
- ¼ cup diced onion
- Pepper to taste
Peel the tomatoes, slice thinly and place on layers of toweling to drain. Pat with more paper towels to absorb as much liquid as possible. Mix together mayo, yogurt/sour cream, basil, ½ cup cheese and pepper.
Sprinkle remaining cheese over bottom of crust. Arrange tomato slices on top of cheese. Sprinkle onion over tomatoes. Cover completely with mayo mixture and smooth top.
Bake at 375 for 40-50 minutes. Let rest at least 20 minutes before slicing.
Busy Farmwife Stir-fry
Start your rice if you want it.
Wash and chop any bunch or head of your Asian greens. Heat 2 T of oil and a splash of toasted sesame oil in a skillet (yes, you can use your wok if you have one). If you have an onion to slice, or a couple cloves of garlic, a hot or sweet pepper, or ginger add them to your hot oil and sauté for a couple minutes. Add your chopped greens (please be careful of spattering when the water clinging to your greens hits the hot oil). Toss ’round and season with a little soy sauce and rice vinegar.
This is a fine side or full meal on some rice. It takes less time to make from start to finish than it takes to cook the rice 😉
That’s the super simple and fast version. If you have oyster and or hoisin sauce, by all means use it to boost flavor. Want sauce instead of just juice? Mix 1-2 T cornstarch with equal water (or broth, soy sauce, miso…) and stir into your stir-fry at end of cooking.
Farm Dirt
Not going to write much this week, and you can see I slacked off on the recipes. I chose today (Thursday) to attack the salsa making and canning. It is very rewarding, but it sure uses up the entire day. I had some great prep help from Kirsten, otherwise I would still be shopping and not typing while the jars are in their water bath. Yes, like clockwork I choose the hottest day of the summer to can tomatoes, LOL. From my des know I can hear the very satisfying “pop” from lids sealing in the kitchen from the first batch of processed jars. Excellent.
I got some quality scouting in the other day and was able to confirm there is a good amount of broccoli on the horizon, and the Fall crop of tomatoes looks good, so we should be in tomatoes for a while yet. I wish I could report that we had lots of apples.
Oh, the winter squashes look good too and the harvest has begun!
Have a wonderful week and tell me what you did with your Stillman’s produce!
As always, Eat well,
Geneviève Stillman
our family growing for yours
