Bag contents this week:
3 pounds of red, white, and blue potatoes. 1 pound of green snap beans, 1 pound of squash, 1 shintokiwa cucumber, 1 head of garlic, 1 bunch of red onions, 1 bunch of multi-color carrots.
Storage: Garlic is still fresh and so will keep best in the refrigerator out of a bag. If you are going to eat the carrots in a couple days, you can store them with the tops on; if not, remove the tops and use in a vegetable stock or compost them. Everything else, refrigerate in one of your drawers.
We thought that we'd put in the potato mix in case you feel inspired to make a potato dish for the 4th of July. The Japanese cucumbers are growing on a trellis in 1 of our hoop-houses. All the ones I have tried are sweet and delicious, so I hope yours is too! You have zucchini and patty pan for squash this week. Most shares got a costata romenesca zucchini. It is an heirloom variety of nutty flavor and dry texture. They are our favorite squash on the farm and we hope you like them too. There weren't enough for every box so some got dark green zucchini. If you'd like to try the costata another time, please just ask us for one!
Roasted Carrots with Red Onion and Thyme
taken from Root to Leaf
1 bunch of baby carrots
1 small red onion, diced
3 sprigs of thyme
salt and pepper
2 T olive oil
2 T fresh parsley, chopped
juice of 1/2 lemon
Heat the oven to 400. Trim away the taproots and tops of carrots. Wash thoroughly. Slice the carrots in half the long way. In a mixing bowl, combine the carrots, onion, and thyme. Season with salt and pepper, and toss with olive oil. Spread on a baking sheet and roast until tender and slightly caramelized, about 15 minutes. Toss with chopped parsley and lemon juice and serve warm or cold.
You can roast potatoes with the carrots too and then make a roasted root salad...