Veggie Times Week 8
Bulk Veggies this week: Bail (a full half pound bag)
Please email us and include your pickup location and how you plan to pay (in cash at market, or send a check) you cannot leave money with your drop off host unless you are picking up at farmers market. You items will be brought to your pickup location with your name written on it.
On the farm
Greetings! How was your weekend? Ours was filled with lots of harvesting (zucchini, cucumbers, tomatoes etc), blueberry picking, and campfires both nights of the weekend! We hope you have been enjoying this little cool-down just like we have. We are pretty much harvesting everything we grow with the exception of some fall crops. The tomatoes are loaded with fruit and are just starting to ripen so we expect to have a good run of tomatoes until frost. Our time on the farm from now until first frost is pretty much spent harvesting and keeping the farm running. We do still have to weed, but it's much less than June and July. We removed our huge planting of peas last week because they were done producing and soon we will be planting fall spinach, salad mix and more carrots in the greenhouse. Just a little shout out to our favorite restaurant; if you want a meal out we are sending a good amount of produce to Black Forest in Three Lakes these days. Chef Marcel is coming up with some awesome specials, and you can get our salad mix in all of their salads I believe!
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Ideas for Leeks
-Leeks will store 1-2 weeks in your crisper-remove the big leaves and freeze (if desired for making stock). Store roots in a plastic bag to keep from drying out
-leeks can be used anywhere an onion is called for
-they are great in risottos, pasta sauces, or just simply braised on their own.
-Try just sautéing leeks an zucchini together with a little salt for an awesome simple side dish..
Bulgur with Leeks and Swiss Chard
This is a really hearty satisfying one pot meal!
2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 bunch swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4tsp)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur
Heat oil in a large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat and serve.
Here are three other swiss chard recipes that look good
Baked Eggs with Chard
Scrambled Egg Swiss Chard Tacos
Lentil Swiss Chard Tacos
Thai Inspired Kohlrabi Slaw
This looks like a good recipe to use up the abundance of cabbage. We've been eating a lot of "slaws" this summer and it's always fun to have another one to try. I imagine if you didn't have kohlrabi you could just sub in more cabbage.
1 small kohlrabi, cut into matchsticks
1 small carrot, shredded
2 cups cabbage, shredded
1 Tbsp finely chopped ginger
1 green onion, finely chopped
1 small red or green chili, finely chopped
Dressing: Combine 1 Tbsp rice vinegar, 1.5 Tbsp light soy sauce, 1 tsp red curry paste, 1 Tbsp water, 1 Tbsp vegetable oil and whisk together
Topping: Crushed peanuts, fresh basil, cilantro, or mint.
Toss all the vegetables together then pour the dressing over them Gently toss until vegetables are fully coated. Cover and place in refrigerator for 15 minutes or until ready to serve. Before serving, crush desired amount of shelled peanuts, and add chopped fresh basil, cilantro or mint.
Penne with Tomatoes, Eggplants, and Mozzarella
1/2 pound penne
1/4 cup olive oil
1 medium eggplant, cut into 1/2 " pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 tsp crushed red pepper
salt and pepper
1/2 pound fresh mozzarella, cut into 1/2-inch pieces
1/4 cup torn fresh mint leaves
Cook pasta according to package directions. Reserve 1/4 cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 tsp salt, and 1/4 tsp black pepper. Cook, tossing until tomatoes soften, 2-3 minutes. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with mint.
Parmesan Zucchini and Corn
2 Tbsp olive oil
2 cloves garlic, minced
4 zucchini, diced
1 cup corn kernels, frozen, canned, or roasted
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
Salt and pepper to taste
juice of 1 lime
2 Tbsp chopped fresh cilantro leaves
2 Tbsp grated Parmesan, or more, to taste
Heat olive oil in a large skillet over medium high heat. Add garlic to the skilled, and cook, stirring frequently, until fragrant, about 1 minute. Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper to taste. Stir in lime juice and cilantro. Serve immediately, sprinkled with Parmesan.