CSA 2020 Season~ Week #11

August 18, 2020

We don’t know about you, but we are happy this heat wave is going to be passing this week. What with fire tornados and 130 degree temps in Death Valley, the promise of fall being right around the corner doesn’t seem like such a bad thing after all. We are still languishing in afternoons at swim holes and quiet evenings after a long, hot day holding on to those last few weeks of summer. Thankfully, with so many fresh offerings, we can spend a little less time in the kitchen when it’s too hot and more time enjoying the flowers.


  • Carrots
  • Lettuce
  • Zucchini
  • Eggplant
  • Cauliflower
  • Broccoli
  • Cucumbers
  • Green onions
  • Green beans
  • Tomatoes
  • Basil
  • Cherry Tomatoes

Cherry tomatoes ripening in the hothouse
The colder season greens getting a good start.


I decided to pull out a trusty old friend of a cookbook this week, searching for inspiration and sustenance for body and mind through food. The Sunburst Farm Family Cookbook, the cover so tattered and worn, has clearly been with me through many moves and raising my children. There’s just something about flipping through the flour-stained pages looking for the right thing to make to make it all right again. When the going gets tough, the tough get cooking!

An old friend

Here are some gems for the produce in your box this week.


1 med cucumber, peeled and finely chopped

1 c. chopped green onion

1 c. light cream

1 T cornstarch

1 t lemon juice

1/2 t dill seed

2 T butter

Mix all ingredients except cucumber in a blender, then cook over medium heat until thick. Add the cucumber and cook a few minutes. Pour over hot cooked veggies or hard-boiled eggs. Yield 1 3/4 c.


1 c chopped broccoli

1 c green beans

1 c cauliflower, cut small

1/4 c mung bean sprouts

1 c green onions, chopped

1/2 c green olives, sliced

1 c mushrooms, sliced

Combine all ingredients, toss with Herbed Marinade (below) and refrigerate overnight.Mix again, serve over bed of lettuce. This will last a few days in the frig. Yield 16 4 oz servings.


1 c olive oil

1/2 c lemon juice

1 t oregano

1/2 t garlic powder

1 t thyme

1 t basil

1 1/2 t Worcestershire sauce

1/2 t dry mustard

Shake in jar, don’t blend. Yield 12 oz. Good for fish and vegetables.


1 med eggplant, cubed

1 c bread or cracker crumbs

1 c grated cheese

2 T minced parsley

1/4 c sliced green onion

1 clove garlic, minced

1/2 t sea salt

dash pepper

Steam eggplant until tender (approx 7 mins) Mash and mix with other ingredients. Shape into patties. Cook in hot oil 3 mins on each side, until golden brown. You can serve these open-faced with tomato sauce and onion.

Here’s hoping each of you has a minute to reconnect with an old friend this week too.

With gratitude from Bronwynn, Linda and Your Winter Green Farmers