Week of August 26th

My dear community

A few things regarding our pickup locations:

*Adams Elementary- we’re back and delivering outside again. We are hoping with the increased number of people around campus it will minimize theft. So far so good.

*Cold Springs Elementary- the school staff is asking for carrot tops and scraps for the school bunny. A labeled bucket will be left out for this. Thanks in advance from the bunnies.

A lot more of the same happening this week with hot temperatures ripening everything faster than we can keep up with. We’ve been picking like crazy and weeding our way through the hot temperatures. In the orchard we’ve finished picking our peaches for the year. Apples and pears are on the way.

We just welcomed 30 new chicks to try to meet the demand of eggs in the near future. Our previous flock has just started laying. As chickens begin laying they produce small eggs called pullets. After a few months those pullets turn into what we know as regular size eggs. I’m hoping we will be able to start fulfilling new egg subscriptions in the next few weeks. It’s been such a pleasure to provide them to our CSA members. If you are interested in a dozen of our small pullets for $5/dozen just let me know.

With summer abundance, I turn to canning. I love making my own sauce year round, so canned over 30 quarts of tomatoes last week. What have you preserved over the summer?

Be good to each other.

CSA Contains:
A MELON
CARROTS
RED LEAF LETTUCE
RED TOMATOES
HEIRLOOM TOMATOES
ITALIAN PARSLEY
RED ONIONS
GREEN ZUCCHINI
RED BELL PEPPERS
HASS AVOCADOS
BIG BOX ADD: ORANGE KABOCHA SQUASH, CARROTS, EGGPLANT, RASPBERRIES, GREEN LEAF LETTUCE

FRUIT EXPANSION: RASPBERRIES and STRAWBERRIES
LETTUCE of the WEEK: RED LEAF

JUICE FEAST:
GOLDEN DELICIOUS APPLES
CELERY
ITALIAN PARSLEY
CARROTS
LACINATO KALE
CUCUMBERS
ROMAINE LETTUCE
RED BELL PEPPERS


Heirloom Tomato, Basil & Balsamic Zucchini Pasta

Ingredients:
1/2 cup balsamic vinegar
1 large zucchini
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely minced
1/4 teaspoon fine grain sea salt, plus more for seasoning
Freshly ground black pepper, to taste
2 small heirloom tomatoes, diced (about 1 cup)
2 tablespoons chopped fresh basil
(Find the full recipe and directions here at Blissful Basil)

Small Batch Tomato Sauce

Ingredients:
2 tablespoons olive oil
1 cup chopped onion (~1/2 onion)
3 cloves garlic, minced
2 lbs fresh tomatoes, diced
1/3 cup red wine
6 oz can tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
handful of parsley, chopped
(Find the full recipe and directions here at Dietician Debbie)

Cheesy Zucchini with Garlic and Parsley

Ingredients:
3 medium zucchini, cut into 1/2 inch thick slices
2 T olive oil
2 T minced garlic
sea salt to taste
1/2 cup chopped flat parsley
3 T coarsely grated Parmesan cheese
1/2 cup grated Mozzarella cheese
(Find the full recipe and directions here at Kalyns Kitchen)

“Egg in a Hole” Peppers with Avocado Salsa

Ingredients:
2 bell peppers
1 avocado, diced
½ cup diced red onion
1 jalapeño pepper, minced
½ cup chopped fresh cilantro, plus more for garnish
2 tomatoes, seeded and diced
Juice of 1 lime
¾ teaspoon salt, divided
2 teaspoons olive oil, divided
8 large eggs
¼ teaspoon ground pepper, divided
(Find the full recipe and directions here at Eating Well)

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