Week of June 10

My dear community members,

As our new member rush has slowed down and we’ve hit our new stride with the CSA, we are able to extend our store hours to midnight on Sunday. We continually try to accommodate all orders and always encourage eating more fruits and vegetables. Speaking of hitting a stride, tomatoes are coming in strong and I’m happy to introduce Mountain Magic tomatoes to anyone who hasn’t had them. They are a smaller, full bodied tomato with an incredible flavor. One of my favorites and a specialty of the farm. Roast them with green beans tossed in olive oil, salt, pepper and sprinkle with parmesan cheese for an easy and quick side dish.
Aside from everything else that’s happening out there, we’ve been working overtime here on the farm to keep up. Weeds seem to pop up overnight and we are picking zucchini 4 days a week. Blackberries have set hard and we are anxiously awaiting for them to ripen and for raspberries to catch up. Green peppers have just started to roll out (which means the sweet peppers are on the horizon) and melon vines are starting to stretch across the field. Lots of summer produce is on the horizon. It’s hard to believe summer is almost here.

“Our ability to reach unity in diversity will be the beauty and test of our civilization.”

-Mahatma Ghandi

Be good to each other.

CSA Contains:
CARROTS
RED BUTTER LETTUCE
STRAWBERRIES
CUCUMBERS
GREEN BEANS
GREEN ZUCCHINI
MOUNTAIN MAGIC TOMATOES
CELERY
CILANTRO or BASIL
YELLOW SPRING ONIONS
BIG BOX: CAULIFLOWER, RED LEAF LETTUCE, GREEN KALE, RED BEETS, HEIRLOOM TOMATOES

Lettuce of the Week: Romaine
Fruit Expansion: Strawberries and Blackberries

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
CUCUMBERS
CELERY x2
CILANTRO
GREEN KALE x2
RED BEETS

Chickpea and Celery Soup with Chile-Garlic Oil

Ingredients:
6 tablespoons extra-virgin olive oil, divided
1 red chile (such as Fresno), seeds removed, finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 medium onion, finely chopped
2 celery stalks, finely chopped, plus celery leaves from 1 bunch
4 cups low-sodium chicken stock or broth
1 15.5-ounce can chickpeas, rinsed, drained
½ cup whole-milk Greek yogurt, room temperature
1 cup cilantro leaves with tender stems
1 lemon, halved
(Find the full recipe and directions here at Bon Appetit)

Saucy Stovetop Thai Green Beans

Ingredients:
For the green beans:
1/2 tablespoon toasted sesame oil
2 cloves garlic, thinly sliced
1 pound green beans, rinsed and ends trimmed
For the sauce:
1 tablespoon reduced sodium soy sauce or coconut aminos
1/2 tablespoon toasted sesame oil
2 tablespoons creamy peanut butter
1 teaspoon freshly grated ginger
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
1/4 cup water
Salt, to taste
(Find the full recipe and directions here at The Ambitious Kitchen)

Mediterranean Bean Salad

Ingredients:
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1/4 cup red onion, chopped fine
3/4 cup celery, chopped
1 small cucumber, peeled seeded and chopped
3/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, chopped
2 tomatoes, chopped fine
1/4 cup Parmesan cheese, finely grated
1/2 cup Kalamata olives, optional
1/3 cup pepperoncini, optional
For the Dressing
1/4 cup extra-virgin olive oil
juice of 1-1/2 lemons
1 clove garlic, peeled and minced
1/2 teaspoon dried Italain seasoning
ground pepper and sea salt to taste
(Find the full recipe and directions here at The Harvest Kitchen)

Easy Zucchini Fritters

Ingredients:
4 medium zucchini (coarsely shredded)
1/2 teaspoon salt
1/2 cup all-purpose flour
2 large eggs (beaten)
1/3 cup shredded cheese (Cheddar or Parmesan are our favorites)
1 tablespoon chopped chives (plus more to serve)
Salt & pepper (to taste)
olive oil for frying
(Find the full recipe and inpiration here at Savory Nothings)

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