CSA ~ August 4, 2022
PICK-UP THURSDAYS BETWEEN 4-7PM
WEEKLY PICK-UP DATES
August *4*, 11, 18, 25
September 1, 8, 15, 22, 29
BI-WEEKLY PICK-UP DATES
August 11, 25
September 8, 22
IN THIS WEEK'S SHARE
Homemade Zucchini Bread
Mild Banana Peppers
Bouquet of Sunflowers & Queen Anne's Lace
Number of crops ready and amount of harvest varies throughout the season.
We pledge to provide at least six items each week. If we have crop issues, we'll
supplement with produce from local farms. Some weeks will include
value added items like Jungle Jam, Salsa, and more.
RECIPES & TIPS
Ideas From Our CSA Subscribers
New inspirational photos for you to enjoy. Big thanks to Dawna again for sharing her chef skills!
She reported that, "It smells, in the words of old Mr. Food, "OH so gooooood!"'
Have you made something you'd like to share? We would love to show off your photos
or recommend your recipes! Send them in anytime!
Mild Banana Peppers
These are a type of chili pepper which originated in South America. Banana peppers can be sweet or hot. They're high in vitamin content, fiber, and also low in calories.
16 Banana Pepper Recipes You Need To Try
Banana peppers are an interesting warm season crop to grow. At this time of year, your thoughts may be turning to making the most of this ingredient you've grown in your garden. Or perhaps you've got overexcited at your local farmers' market and stockpiled a load of these delicious peppers.
Did you know that, while we typically use it like we would any other fruit, rhubarb is actually a vegetable? In fact, it is part of the Polygonaceae family, which includes buckwheat and sorrel.
Not sure what to do with your rhubarb? Perhaps you'll want to try one of these two easy options.
We also had some rhubarb ideas in our June 30 CSA News.
Rhubarb and Apple Crumble
Our new favorite recipe! A twist on traditional apple crumble! Rhubarb and apple crumble combines apple and rhubarb for a tasty dessert that's both tart and sweet as well as soft and crunchy. Rhubarb and apple crumble is a comforting dessert you'll want to make again and again.
Norwegian Rhubarb and Almond Cake * The View from Great Island %
This Norwegian Rhubarb and Almond Cake is a delicate breakfast cake that features the unusual combination of tart rhubarb with almond. This is an ideal spring brunch cake. This lovely breakfast cake hails from Norway where rhubarb thrives in the chilly climate.
"The next time the thermometer rises, consider following the example of Victorian women. In summer they would pack lemon verbena leaves in handkerchiefs and get some relief from the heat by inhaling the plant’s pleasing perfume. Or try an updated version: Cut a few sprigs to put on the dashboard of your car. You’ll get the sensation of strolling through an aromatic lemon orchard in full bloom." Quote from an article in the LA Times.
What to do with lemon verbena:
~ Make herbal tea, hot or iced, with just lemon verbena or mixed with herbs such as mint or sage.
~ Add it to a rhubarb dessert.
~ Infuse it in the cream for custard-style desserts, such as crème brûlée and pots de crème.
~ Infuse it in the whipped cream for peaches and cream.
~ Add to strawberry jam.
~ Make lemon verbena sugar (whizz fresh leaves with sugar in a blender) and use to make simple butter cookies.
~ Chop finely and add to a fruit salad, your favorite salsa recipe, or a homemade oil & vinegar salad dressing.
~ Blend chopped leaves into softened butter. Store in airtight container in the refrigerator for a few weeks or form into balls and freeze on a cookie sheet.
Additionally, lemon verbena pairs especially well with many things, including citrus fruits, peaches, yogurt, fish, chicken, and pork. Just tear or chop it up and sprinkle on top for a zesty lemon kick!
To preserve lemon verbena, add it (whole leaves or chopped) into ice cube trays filled with water and freeze or just air dry leaves until brittle and then store in an air tight container. If using it fresh, it's best wrapped in damp paper towel inside plastic bag and stored in the fridge.
Made fresh for you by our crew. One of our summer specialties!
Try it with your jam from the first CSA pick up day.
If you'd like to bake a loaf yourself, the recipe is below.
1 c. oil
1 c. white sugar
2 c. zucchini (grated and drained)
2 tsp. vanilla
3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
Mix all ingredients together. Pour evenly into 2 bread pans, which have been greased and floured. Bake at 350F for 1 hour. Cool 10 minutes. Remove from pans.
This week you are getting fresh sunflowers in a small bouquet to brighten your home as well as a sunflower head that is ready to dry for seeds. When your bouquet loses some of it's beauty, you may want to dry those heads as well.
Seed saving is pretty simple. Just remove any petals that are still attached. Some people recommend brushing off the small florets that cover the seeds, others wait until the head is dry. Place it on a wire baking rack. (Flowers with longer stems can be hung up with twine, upside down, to dry.) Allow good air circulation and make sure the drying area is warm and dry to prevent mold. Check on them regularly, turning over from time to time. In 2-4 weeks, it will be dry and ready for harvest. Check out the link below for advice on how to do that and to see how to roast the seeds for a yummy snack! The second link has some great advice if you prefer to save your seeds for replanting or for making into suet cakes to feed the birds.
When & How To Harvest Sunflower Seeds - And How To Roast Them Too!
There is nothing quite like harvesting your own homegrown sunflower seeds. Especially if you roast them to perfection for a delicious and nutritious snack! Sunflowers are growing in popularity with many home gardeners. Not only are they easy to plant and grow, they also add big interest to garden settings with their large, colorful seed heads.
How To Harvest Sunflower Seeds For Planting, Roasting, and Feeding Birds | American Meadows
By Amanda Shepard Sunflowers are a staple of the summer garden. They are tall and regal, looking down at the rest of the flowers and offering a source of food and nectar to any pollinator who stops by. Also a delight for the gardener, their grandiose blooms make a cheerful statement in almost any sunny spot.