2018 CSA Week #7

July 17, 2018



It’s HOT!!! I will be posting a Blog mostly of recipes this week so I can help out the crew with the processing of your veggies….


  • Carrots
  • Lettuce ~ Romaine or Red Butter
  • Zucchini
  • Cucumbers
  • Swiss Chard
  • Sweet onion
  • New Potatoes
  • Strawberries


  • Eggplant
  • Cherry Tomatoes
  • Cauliflower


Balsamic-Glazed Potatoes

Cheesy Zucchini Tots

Spicy Asian Zucchini Noodles

Strawberry-Cucumber Ice Pops

Eggplant Fries

Spicy Eggplant & Cauliflower w/Basil

Summer is getting REAL! Even with the crew beginning at 6:30 am, we are still hard pressed to get all of the fragile veggies out of the field and into the cool before the day reaches it’s maximum heat. Thank goodness some of the veggies need to be washed, as that helps to keep the crew a little cooler, but not everyone can do that task. While the crew does look a little wilted by the afternoon, they still manage to keep a great attitude and smile….we are truly blessed to have them.


Eggplant! We’re excited to include one of these gorgeous orbs in some of your boxes this week….for those of you who didn’t receive one, don’t worry….you will very soon! Eggplant is best when it’s fresh. Store un-washed at a cool room temperature, or in a hydrator drawer of the your fridge for up to a week. Eggplant can be peeled, but it’s not essential. For some recipes like a parmesan, to remove any acrid flavors & moisture, lightly salt eggplant slices in a colander, and allow them to sit for 10-15 minutes. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.


New potatoes will be in your share this week. Their skins are are a bit fragile, as they have not been in the ground long enough for skins to cure. We did wash them for you, so you will need to keep them in the fridge until you’re ready to eat them. No need to peel them, as many of the nutrients are close to the skin.


Lovely little cauliflower heads will adorn some of your boxes this week….best eaten soon after harvesting, it will keep for 1-2 weeks in your fridge. Before eating, rinse in cool water and remove outer leaves. You can steam it by cutting into florets, or add to stir-fries in Indian curry or Asian recipes. You can even make pizza dough with it for a gluten free meal!

We’re busy getting ready for a wedding on the farm this weekend! Ariel, Jack and MaryJo’s youngest daughter, is tying the knot here on the farm she was raised on. We’re all so excited for her….I’ll share some photos next week.

Hope you all enjoy your week ahead…..and your veggies!

Linda and all of your farmers