Bard Family Market Garden CSA

July 24, 2014 - Week Nine

What's in your box

Belstar Broccoli

Imperial Star Artichokes (careful when handling! They have sharp thorns at the tip)

Rattlesnake Beans

Red Norland, Superior, Carola, Magic Molly Purple Fingerling Potatoes (mix)

Parade Green Onions

Napoli Carrots

Encore Lettuce Mix

Costata Romanesco and/or Straightneck Summer Squash

Patty Pan Summer Squash

King of the North or Purple Beauty Bell Pepper

Jalapeño, Wenks Yellow Hot and Black Hungarian Hot Peppers


Tyria Dutch/European Cucumber

Rosa Bianca Eggplant (standard share)

Jimmy Nardello Italian Frying Peppers and Tolli's Italian Pepper (standard share)

Glacier Tomatoes (standard share)

This weeks recipes

Roasted Broccoli - MACSAC

1 head broccoli, large stem and medium stems removed

1 1/2 tablespoons olive oil

1/2 teaspoon garlic salt

1 teaspoon balsamic vinegar

1/4 teaspoon ground black pepper

Heat oven to 400 degrees. Break or cut head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots.

Cilantro Potato Salad - Emeril Lagrasse

1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds potatoes, cooked and halved or quartered (unpeeled)
1/3 cup finely minced onions

In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

How To Store Cilantro

In a jar or glass in the refrigerator with a bag over the leaves

What's happening at the garden this week

We are starting more seeds, transplanting fall crops and continue with general crop and garden maintenance. Unfortunately, our cucumber harvest is done for the season. Mostly thanks to a small animal named Thirteen-lined Ground Squirrel. They took a liking to the taste of our crop!