Bard Family Market Garden CSA
August 14, 2014 - Week Twelve
What's in your box
Caraflex or Famosa Cabbage
French Filet Bush Beans
Heirloom Slicing Tomatoes
Cherry Tomato Mix
Red Cipollini Onion (short storage onion. use within one month)
Tolli's Italian and/or Jimmy Nardello Frying Peppers
King of the North Bell Pepper
Manny Cucumber
Straightneck Summer Squash
Napoli Carrots
Bulls Blood Beets (remember: the tops are tasty, too)
Red Norland and Superior Potatoes
Garlic
My Fair Lady Sweet Corn
Belstar Broccoli or Listada De Gandia, Rosa Bianca or Snowy Eggplant
Magic Molly Fingerling Potatoes (standard share)
Black Mountain Watermelon (standard share)
This weeks recipes
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Carrot, Potato and Cabbage Soup
4 carrots, thinly sliced
2 large or 4 medium potatoes thinly sliced
1 onion, thinly sliced
1/4 medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken or vegetable stock
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
What's happening at the garden this week
We are getting bad pest pressure from Flea Beetles again. Powdery mildew has hit some of our summer squash crop. Celery and Winter Leeks are almost ready for harvest. Pole and bush beans are finished for the season.