2023 CSA Week 9

August 2 pickup. This is A group order week.

The CSA store is open Friday morning through Sunday night. Click the link to go there. Remember to choose "Use Store Credit" when checking out!

For non-CSA members, the store is open only Sunday, after CSA members have had a chance to shop. Here's your link.

Summer veggies are here!

• Cucumbers (both slicing and pickling)

• Basil

• Beans

• Tomatoes

• Sweet Corn

• Cantaloupe

• Candy Onions

• Bell Peppers

• Hot Peppers

For the past few years, we have sold sweet corn by the ear so you can determine the quantity that best suits your family. This year we still have some listed by the ear for that customization, but I'm also listing some by the dozen for those who love corn and want a better price.

Pickling cucumbers are available by the quart or by the peck this week. A peck is equal to 8 quarts, so it's a better deal if you want to make a bunch of pickles.

This is likely the final week for blueberries, so stock up for your freezer.

Farm News

With the hot, dry weather, your farmers are getting much-needed hay cut and baled for winter feed. Hay production is way below where it should be, so we're working hard to catch up so we can feed our animals during the fallow months.

Recipes

A couple of recipes are printed here, and some are links from our Pinterest pages.

Balsamic Glazed Grilled Sweet Onions

Adapted from Fine Cooking (www.finecooking.com)

Serves 2-4

Sweet, smoky and tangy! Lots of flavor with this dish!

Ingredients:

2 lb. sweet onions

Olive oil for grilling

1 cup balsamic vinegar

1 Tbs chopped fresh thyme leaves

½ tsp crushed pink peppercorns (optional)

½ tsp kosher salt; more to taste

Directions:

Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil.

Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.)

Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze. Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Summer Squash Lasagna

Adapted from Taste of the South (www.tasteofhtesouthmagazine.com)

Serves 6

Don’t want all that pasta and trying to get in some veggies? Try adding in summer squash! This one still has some pasta, in case your family isn’t ready for the full blown vegetable substitute, but you could use more squash and less pasta!

Ingredients:

3 medium squash, cut lengthwise into 1⁄4-inch-thick slices

½ tsp sea salt

2 Tbs olive oil

1 pound ground turkey (or protein of choice; optional)

1 cup diced yellow onion

2 (14.5-ounce) cans petite diced tomatoes, drained

2 Tbs Italian seasoning, divided

2 tsp garlic salt, divided

4 cups part-skim ricotta cheese

2 cups grated Parmesan cheese

1 (8-ounce) package no-boil lasagna noodles

2 cups shredded mozzarella cheese

Directions:

Preheat oven to 350°. Spray a 2 1/2-quart shallow baking dish with nonstick cooking spray. Set aside.

Place squash in a single layer on paper towels. Sprinkle with salt, and let stand 15 minutes. Press with additional paper towels to remove excess moisture.

In a large nonstick skillet, heat olive oil over medium-high heat. Cook turkey and onion, stirring until turkey is browned and crumbly, 6 to 8 minutes. Set aside.

In a medium bowl, stir together tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon garlic salt.

In a separate bowl, stir together ricotta, Parmesan, remaining 1 tablespoon Italian seasoning, and remaining 1 teaspoon garlic salt.

Spread 1⁄2 cup tomato mixture evenly in prepared dish. Top evenly with half of noodles. Cover evenly with one-third of squash. Gently spread half of ricotta mixture over squash; sprinkle with half of turkey mixture. Top with half of remaining tomato mixture. Starting with noodles, repeat layers once. Top with remaining one-third squash.

Bake, uncovered, 30 minutes. Top with mozzarella, and bake until cheese is golden brown, approximately 10 minutes more. Let stand 10 minutes before serving.

How to freeze fresh basil to use all winter

Green Bean Salad with Greek Olives and Feta

Cucumber Salsa

It's time to plan lots of delicious summer meals. But don't forget about storage for winter yumminess! Order extra to preserve for the cold months.

Have a great week.

Amy