Monday, July 16, 2012

CSA Newsletter: Week #4 - July 17 & 18

Hello members,

You can expect to receive the following vegetables this week:
  • zucchinis * courgette
  • beets * betteraves
  • broccoli * brocoli
  • kale * chou-frisé
  • garlic * ail
  • red and green oak leaf lettuce * laitue rouge et verte
Please remember to wash your veggies!  To keep your vegetables fresh and crisp, seal in plastic bags or containers before refrigerating to keep the moisture from evaporating.  They will last much longer this way.  The garlic can stay out on the counter.  Click here for more food saving tips (located after the recipes):

Zucchinis are one of my favourite vegetables because preparation can be as easy as slicing and grilling on the barbeque to more elaborate creations such as zucchini fritters, cakes, muffins, or vegetarian lasagnas.  Zucchinis can be substituted for noodles in a pasta dish by peeling lengthwise with a julienne peeler to create zucchini noodles or ribbons.  They can be eaten cooked or raw.  If your zucchini consumption becomes overwhelming throughout the summer, grate them and freeze in ziplock bags or sealable containers for the winter.  Here are more ideas for zucchini recipes:
Garlic can be saved through the winter as well so if you can't use it all in one week, keep it for later days in a dry spot so the layers can crisp up and preserve the inner cloves.  Broccoli is great lightly steamed, cooled, then added to a bowl with toasted nuts and dried cranberries.  Toss the mixture in a dressing made of half mayonnaise, half sour cream or yogurt, and lemon juice.  Simple and delicious.  Beets are extremely healthy.  Boil or roast them and add to the broccoli recipe above.  Try making beet chips!  Here are more ideas for beets:
We know that some of you can't stand kale but others absolutely love it; since it will be offered again this week, there will be extras in the trade box for you kale-haters to substitute, as usual.  If you love kale, you've probably tried kale chips or simply sautéing the leafy green in butter with garlic.  Try adding it to omelets or frittatas.  Scramble eggs with garlic, kale, and cheese then stuff into a crepe.
We hope you're enjoying the different varieties of lettuce coming to you every week.  Experiment with different dressings and ingredients to keep your salads interesting.

Keep your fingers crossed for rain because we need it.  Many of the plants are slow growing without water so please be patient and we promise that there will be more variety in your shares as the season progresses.  Thanks for your understanding and happy cooking!

Farmer Daizy


  1. Erin O'ShaughnessyJuly 18, 2012 at 9:38 PM

    A recipe for beets and raspberries, courtesy the Ottawa Farmer's Market:

  2. That looks delicious and refreshing! Thank you!

  3. Here's a kale smoothie recipe from another member: