Wednesday, June 27, 2012

June 27 CSA

Boxes this week have:  1 lb. lemon cucumbers, 1 lb. green beans, 1 head purple cabbage, 1 head persian star garlic, 2 sweet onions, zucchini and yellow squash, 1 bunch of carrots.  The regular shares also have: 2 lbs. rose-finn apples fingerling potatoes, 2 lbs. pickling cucumbers, a bag of basil, an extra 1/2 lb. beans.

A few tomatoes are ripening this week so you should see them in your box in 2 weeks!  Next Wed. is July 4 but pick-up will be the same as usual.  Boxes next week will have potatoes, cabbage, squash, long red onions, cucumbers.  We'll put enough taters in for a big bowl of potato salad in case you're doing a fourth of July meal.
Lemon cukes are round and pale yellow and have a slightly tangy flavor.  We find them very refreshing on a hot day just raw and plain.  There is actually some chemical reaction in your body with cucumbers that lowers your body temperature so they should come in handy later this week if it gets as hot as predicted.  They are also a great addition to vegetable salad and good combined with fruits in a salad ( like nectarine, lemon cuke, and sweet onion salad with a balsamic vinegar dressing).  The sweet onions are a variety dating back to 1887 called Ailsa Craig named for an island off the west coast of Scotland.  They are very mild and almost as sweet as vidalias.  Keep them refrigerated. 
Persian Star garlic is one of the new varieties we are growing this year.  It was collected in Uzbekistan by Seed Saver's Exchange and is "a good all around garlic with a pleasant zing".

Those of you who've been in the CSA before have seen this recipe but its a good one and a great way to fix squash.

from The Talisman Italian Cookbook,  Italian Squash Sicilian Style ( zucchini and yellow)

1 lb. squash, sliced thin
2 T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp chopped mint leaves

Place squash in skillet with oil and garlic and cook gently until squash is tender.  Add vinegar, salt, sugar, and mint leaves and cook 2 minutes longer.  serves 4.

Garlic just harvested waiting to be tied and hung to dry
We will finish the garlic harvest this afternoon!  2 more varieties to go.  We grew a total of 6 varieties this year for a total harvest of about 1500 lbs.  it will all ahng in the old tobacco drying barn for about 3 weeks with fans on it.  It will then be considered "cured" and we'll cut the tops and clean it and you'll get garlic the rest of the season.

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