Monday, August 25, 2014

Week 10 - CSA Newsletter 2014

Hello members!

Here is your list of the coming week’s vegetables:
  • Yellow beans * haricots jaunes – finally!
  • Kale or Swiss chard * chou frisé ou bette à carde
  • Curly parsley * persil
  • Carrots * carottes
  • Beets * betteraves
  • Potatoes * pommes de terre
  • Garlic * ail
  • Cucumber * concombre
  • Zucchini * courgette 

Yellow beans are finally coming to your pickup for at least a couple of weeks.  Sauté or steam them for omelets, quiches, pasta dishes, on top of salads or eat them raw with dip.  They’re great in soups, stews, chilies, you name it.  Here are a few recipes:

While we wait for the next plantings of mixed greens, bok choy and spinach, enjoy your kale or chard in salad, sautéed, in smoothies, soups, stews, etc.  Here are more ideas for kale and chard:

Curly parsley is new on the list; the last parsley bunch to go out was flat-leaf.  There are many variations of tabbouleh (and spellings) to try.  Here is a soup my sister made for us which includes parsley as well as cucumber:

Cucumber and Avocado Soup (Cold)
1/2 med cucumber
1 clove garlic
1/2 cup plain yogurt
1 ripe avocado
2 tbsp chopped parsley (also can use basil, chervil, cilantro or dill)
1/2 cup cold water
1 green onion
2 tbsp fresh lemon juice
1/2 cup ice cubes

Peel and chop the cucumber, chop the onion and garlic then add everything to the food processor and purée.

Mmmm carrots!  Carrot ginger soup (includes parsley), roasted carrots, honey glazed carrots (also includes parsley), raw carrots with hummus or creamy dip; they’re all so good!  The beets too have been gorgeous so far and there are lots more to come.

Let me remind you that your potatoes are not cured and must be stored in the fridge.  Scalloped, roasted, fried, mashed, barbequed or boiled, these potatoes are flavourful any way you cook them.

The zucchinis are still chugging along but will end their production soon.  If you have a pile of them on your counter, slice them into medallions, marinate them and invite your friends over for a barbeque!

It’s hard to believe it’s almost September.  How the summer does fly when you’re keeping busy!  Enjoy the coming transition into fall and happy cooking!

Team Luxy

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