Week 12 2014 CSA

Produce This Second Week of September:

Romaine or Green Leaf Lettuce,  Red Leaf Lettuce,  Summer Squash,  Tomatoes,  Korean Perilla,  Carrots,  Italian Dandelion Greens

 

We completed the framing of our new high tunnel this Tuesday.  We are very excited about it, as this means bringing you more greens throughout the late fall, winter and early spring months!  Thank you to all of our wonderful customers whose loyalty and support have made this possible!

 

Summer squash cannot be frozen for preservation as is but can be cooked into a dish and frozen along with the other ingredients.  Below are a couple of recipes that allow you to do this.

Summer Squash Pancakes with Perilla

This recipe comes from Michelle Shin from our Delmar drop-off.  She says you can experiment with what you use for the liquid, such as using some kim-chee liquid for the water to add more flavor and probiotics.

1 cup flour (Michelle uses a mixture of spelt flour)

3/4 cup liquid (break an egg into a measuring cup and add liquid to equal 3/4 cup)

sliced yellow squash into matchstick pieces

Mix all ingredients.  Add sea salt.  Fry in pancake sized batches.  Eat warm or freeze for later use.

green-heart sunflower

Summer Squash Bread

3 eggs, beaten

2 cups sugar

1 cup oil

2 tsps. vanilla extract

3 cups flour

3 tsp baking powder

2 tsp ground cinnamon

2 tsp ground nutmeg

2 cups shredded summer squash

1/2 cup chopped walnuts

Preheat oven to 325 degrees.  Grease a 9X13 inch baking dish.  in a large bowl beat the eggs and add sugar, oil and vanilla.  Mix in baking powder, flour, cinnamon, nutmeg and walnuts.  Fold in the squash.  Pour into a loaf-style  baking pan.  Bake about 40 minutes or until a knife inserted into the middle comes out clean.

New field on Sunday with Jenny helping

Sweet and Sour Greens

1 bunch Italian Dandelion Greens, washed and chopped

sea salt and freshly ground pepper

1 sweet onion, such as Vidalia, chopped

2 cloves garlic, minced

olive oil

maple syrup

Heat oil in pan.  Add onion and sauté  2 minutes, stirring to coat with oil.  Add garlic and greens.  Cook, stirring constantly for 2 minutes.  Place lid on pan and cook, stirring occasionally 8 minutes.  Add a generous drizzle of maple syrup, season with sea salt and pepper and serve.

zinnias

Next week………..onions and kale