Friday, July 10, 2015

CSA Newsletter - Week 4

Hello members!

Summer is here and so are the summer vegetables!  This is what you can expect to see at your pickup next week:
Zucchini season is my favourite time of year.  Zucchini cakes, muffins and breads, fritters, lasagnas with thinly sliced layers instead of noodles, spiralized zucchini fettuccini, barbecued zucchini medallions; there are so many ways to enjoy this vegetable!  Check out our zucchini page and send me your favourite recipes!
Broccoli is best paired with cheese, in my opinion; broccoli cheddar quiche, broccoli brie omelet, raw or steamed broccoli with cheese sauce, broccoli and feta salad - pick your favourite cheese and roast, steam or serve your broccoli raw.  I also love broccoli salad with dried cranberries, toasted nuts and goat cheese.

The summer crisp lettuces are like a hybrid of leafy and romaine types.  They are crunchy and flavourful in salad but hearty enough to use for lettuce wraps.
Cabbage can also be used to wrap up ingredients - try these cabbage wraps and make use of your basil.
Basil can be used to make pesto, garnish tomato and bocconcini salad or these caprese skewers.  Basil adds a kick to any Thai curry or noodle dish. 
If you've only been using your kohlrabi raw and grated on salad, get creative and try this Greek-style kohlrabi pie with your dill from last week and feta cheese.

Chop up your garlic scapes and freeze them in small servings to add to future dishes.  Your green garlic will last for months on your counter so don't feel the need to use it all quickly.  Your green onions can be added to any of your meals next week.  I love anything in pancakes, kale and chocolate, bananas and berries, and particularly these savoury scallion pancakes.

Happy cooking folks!

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