Shares. July 20th. A week.

white corn

Veggie Share

  • 1 head Boston lettuce
  • 1 bunch Cilantro
  • 1 bunch Radish
  • 3 Corn
  • 2 pounds White & Red Potatoes
  • 2 pounds Summer Squash
  • 1 head Cabbage
  • 1 bunch Papalo or Epazote
  • 1 Red Onion
  • 1 Leek

apples

Fruit Share

  • a little over a pound and a half each of red apples and golden apples

IMG_1926


6 Responses

  1. Aww! What happened to the beautiful stone fruits from last week? I like apples and all, but…

    • hey hey. our farmers went to go pick up our fruit from their neighbor to discover he had had a banner weekend and had sold everything but the apples. It was Sunday so no harvesting and so apples. This being the first time our farmer has done a CSA or dealt with fruit purchasing, etc there are bound to be a few bumps in the road. They felt awful about it……and hopefully it wont happen again!

  2. apples in july?

  3. Great stuff this week. We made a big zucchini/potato mash with some of the stuff. We basically used this recipe:

    http://www.epicurious.com/recipes/food/views/Zucchini-Mash-235033

    with the spices from this one

    http://vishnucooks.blogspot.com/2009/01/cabbage-curry-muttagose-poriyal.html

    and added boiled and mashed potatoes.

    We’re sitting down now and it’s delicious!

  4. Grilled Summer Squash and Zucchini
    yield: Makes 6 servings
    active time: 20 min
    total time: 40 min
    Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.

    ingredients

    6 medium yellow squash and/or green zucchini (3 pounds)
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    1/4 cup extra-virgin olive oil
    2 tablespoons fresh lemon juice
    2 teaspoons coarse-grain mustard
    1/4 teaspoon sugar

    preparation

    Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

    Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

    Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

    While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

    Cooks’ note:
    •If you aren’t able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
    •If you are making this entire menu, grill squash and/or zucchini while steaks are standing

  5. Found this article in the New York Times today, some incredible salad recipes (101!) I love you can make anything into a salad – enjoy:)

    http://www.nytimes.com/2009/07/22/dining/22mlist.html?em

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