Farmshare CSA Week 4 7/14
Week of July 14th, Week 4 of CSA
What’s in this week’s share?
Veggies:
Pickling & Slicing Cucumbers
Zucchini
Summer Squash
Peas
Head Lettuce
Salad Greens
1 bunch Kale
1 bunch Chard
Greenhouse Tomatoes
Fruit:
Blueberries
Pick-Your-Own Blueberries now open daily 8am-6pm!!
Our Favorite Recipes!
Ingredients
- 1 1/2 cups grated zucchini – lightly packed -do not drain liquid
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil -or your preferred cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
Ingredients
- 10-12 pickling cucumbers
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- big bunch of dill
- 1 head of garlic skins removed, cloves smashed (less if its a strong garlic)
- 10 peppercorn kernals
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you you’ll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers.
Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough for me to one pint and fill two quart jars.
Ingredients
-
3 tablespoons olive oil
-
1 small sweet potato, peeled, grated
-
1 garlic clove, finely chopped
-
4 cups kale, ribs and stems removed, torn into bite-size pieces
-
2 tablespoons fresh lime juice
-
Kosher salt, freshly ground pepper
-
4 corn tortillas, warmed
-
1 avocado, thinly sliced
-
¼ cup crema mexicana
Heat oil in a medium saucepan over medium heat. Cook sweet potato and garlic, stirring often, until potato is tender and just beginning to brown, 8–10 minutes. Add kale and cook, tossing often, until kale is wilted and tender, 8–10 minutes. Add lime juice and season with salt and pepper.
Serve sweet potato and kale mixture on tortillas, topped with avocado and crema.
Part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share!
Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature. This means some weeks that half and full share compositions might not be identical and we will make up where applicable.
See you on the farm or on the road!
Cheers,
The FarmShare Team
