Saturday, July 7, 2012

Sunday - Week # 6




Hi,

I hope you are doing well this week, and enjoying this hot weather. This week we have another wonderful early summer bounty to share. Though they are mostly not made up of greens, they still turned out very green this week. Every share has cucumber, cauliflower, green beans, summer squash, green kale, and green butterhead lettuce. In addition to that, the full shares have a little extra cucumber and summer squash, a bunch of red beets, additional yellow beans, rainbow chard, heirloom tomatoes, and a salad mix.

By now, I hope you are all becoming expert chefs with summer squash. Though there have been dissapointingly few squash recipes submitted--it's such a versatile vegetable that I'm sure you're making lots of interesting creations. My favorite way I prepared them lately was to slice them into strips, (olive) oil a glass baking dish, throw them in with some pasta sauce, put some bread crumbs on top, and bake for ~20 mins at ~350. It was delicious, and could scarcely be easier to make. New this week is our green beans; which, as you will come to see throughout the season, also come in purple and yellow. These aren't the frozen or canned green beans from your elementary school--these are fresh, crisp, slightly sweet, and packed with flavor. Green beans can be prepared almost any way, but steaming, boiling, or stir-frying seem to be most popular.

In our full shares this week we have also included a bunch of red beets; which you might know are cousins to the chard. Beets are a very versatile and long-lasting vegetable that can be eaten raw or cooked; shredded into a slaw, sliced into salads, pickled, roasted, or of course pureed into borscht. They have a wonderfully distinct, sweet, earthy flavor to them. Since these beets are fresh, they still have their greens on them. The greens have a taste that largely resembles chard, and should definitely not be overlooked or wasted. If you don't think you can eat the beets this week, they will stay in your fridge for quite some time, but make sure to tear off the greens and eat them soon, because they won't last more than a week.

The beets are our first starchy vegetable of the season, and we are hoping to include at least one starchy veg each week from now on, with more coming as the season continues until they dominate the shares in the fall. We grow 3 varieties of beets that we will include (hopefully for all the shares) in the coming weeks, as well as the first of our new potatoes; which should be just getting ready to harvest in the next week or so.

We have been working hard on getting the Online Store operational, and you should receive an email early next week anouncing its official opening and how it works, so look out for that. Also, next week we will be just about 1/3 of the way through the season, and so we will be providing a feedback survey and season re-cap. I hope you will take the time to provide us with your feedback, as it is really useful to us and will help us shape the rest of this season and next one to be as good as possible for you.

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.

Enjoy!

-Mark


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