Monday, August 12, 2013

CSA Newsletter - Week #8 (2013)

Hi members,
We are at the halfway mark in the CSA already.  How the summer does fly!  We're still waiting for those tomatoes to ripen - at the moment, they are still green but starting to change colour.  The eggplants and peppers only have flowers but we expect to see fruit soon.  Our yellow beans are progressing nicely and should be ready in 3-4 weeks.  We should have new potatoes for you in two weeks!  Jonny and the interns planted the fall crops last week and this week we are preparing for our organic certification inspection which happens Thursday.  It has taken us four years to get to this point and we're very excited to become officially certified!

Your veggies this week:
  • Yellow carrots * Carottes jaunes
  • Beets * Betteraves
  • Celery * Celeri
  • Lettuce * Laitue
  • Parsley * Persil
  • Onions * Oignons
  • Garlic * Ail
  • Cucumbers * Concombres
  • Zucchinis * Courgettes
My newsletter is short due to our impending inspection and since we'll be harvesting and doing drop offs for the next two days, we have little time left to get organized.  There is an incredible amount of paperwork involved in this process!
Check the recipe tabs at the top of the page for lots of cooking ideas.  I made a lasagna this weekend and instead of noodles, used thinly sliced zucchini.  You can also use eggplant and/or potatoes.  It was delicious!

First layer: thinly sliced zucchini with a bit of oil on the dish.
Second layer: tomato sauce, sweet peppers and ricotta.
Third layer: zucchinis.
Fourth layer: tomato sauce, mushrooms, fresh basil and onions. 

 Final layer: zucchini and tomato sauce.
 Bake at 350 degrees F for 30-40 minutes uncovered, until sauce is bubbling and vegetables are tender.  Add a layer of cheddar and continue to bake until cheese is golden brown.  Let cool for 10 minutes before serving.

Here is another quick dish for busy folks with a lot of zucchinis; sauté zucchinis with onion until tender.  Add sliced garlic and bacon or smoked meat and continue cooking until garlic is fragrant and meat is hot.
 Another quick idea; peel beets, cut into same-sized pieces, toss in olive oil, salt and pepper then wrap in tinfoil.  In another dish, combine full garlic cloves with chopped onion, zucchini, carrots and any other veggies you've got in the fridge.  Toss in olive oil, season and bake at 375 degrees F for 45 minutes, along with your beets, until everything is tender, stirring your mixed veggies occasionally.  Serve with a sprinkle of parsley and a nice piece of meat, like the heritage Highland beef t-bone steak seen here.
If you have a baby like I do, don't use salt and pepper before roasting the veggies so you can take a portion and puree it for the little one!
Yummy roasted veg for Ayla!
Here's a recipe for zucchini dill pickles!
Happy cooking!

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