Bard Family Market Garden CSA

August 7, 2014 - Week Eleven

What's in your box

King of the North Bell Peppers

Jalapeño Peppers


Italian Parsley

Heirloom Tomatoes - saladette and slicers

Cherry Tomato Mix

Benning's Pattypan Summer Squash

Straightneck or Costata Romanesco Summer Squash

French Filet Bush Beans

Rattlesnake OR Kentucky Wonder Beans

Manny Cucumbers

Red Cipollini Onion (short storage onion. keep refrigerated)

Georgian Crystal Garlic

Napoli Carrots

Encore Lettuce Mix

Belstar Broccoli (standard share)

Famosa or Caraflex Cabbage (standard share)

Black Trifele Tomatoes (standard share)

This weeks recipes

The Best Fresh Tomato Salsa - Cheryl Dressler

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Simple and Savory Baked Pattypan Squash

2 medium to large pattypans
4 tbsp melted butter
4 tbsp parmesan cheese
6 leaves fresh basil, chopped
1-2 tsp fresh rosemary, chopped
Kosher salt

1. Slice pattypan squash into ¼ inch thick sections and remove any tough parts, i.e. stem area and base.

2. Brush the bottom of a baking dish with a coating of melted butter then layer in the following order one quarter of each of the ingredients: slices of squash, brush a layer of butter, salt, basil, rosemary, and parmesan cheese. Repeat with 3 more layers. Pour any remaining butter over top.

3. Bake at 400 F for 20-25 min or until the squash is tender throughout. Remove from oven, scoop, serve, enjoy!

What's happening at the garden this week

We continue with general maintenance. We are also transplanting late summer and fall crops. Starting more seeds in the greenhouse. Direct seeding beets, carrots, radish, lettuce mix and spicy greens.