CSA Newsletter, Week of July 25

Ripe on the Farm this Week:
–salad mix or head lettuce
- radicchio - basil or parsley
greens (kale, collards or amaranth)
cucumbers – summer squash

Notes from the Field:

…. And we finally got the rain we were waiting for – 3 ½ inches in as many days. The ground is saturated and our fall crop is working its way into the damp soil. We’ve just completed our first crop of green manures – buckwheat - by scything it once it flowered. Green manures are scavengers of nutrients that we use for cover in sections of the field that are waiting for their vegetable crops. Buckwheat is known for extracting phosphorus from the soil and attracting beneficial insects to the fields. And buckwheat isn’t the only thing flowering – the beans are as well – expect both green and purple beans in about 2 weeks!

Summer Squash Skillet
4 cups summer squash, sliced diced or shredded
½ cup onion, sliced or diced
½ teaspoon salt
¼ teaspoon pepper
Sautee together in 1 tablespoon oil until tender (time will depend on the size of the pieces: grated will cook faster than sliced). Add one of the options below.
Option 1:
½ green pepper or chili pepper (diced)
2 tablespoons fresh parley, chopped
1 tablespoon fresh basil, chopped
1 bay leaf
½ cup cheese, shredded (optional)
Add ingredients except cheese with the onion and squash, cover, and steam until tender. Top with cheese just before serving.

Option 2:
¼ cup fresh parley, chopped
½ teaspoon lemon peel, grated
½ teaspoon lemon pepper (instead of the ¼ teaspoon pepper above)
Add and simmer about 2 minutes longer.

Option 3:
Add soy sauce to taste to the sautéed squash before serving.

Option 4:
2 tablespoon s Pesto
Add to the sautéed squash before serving
Serves 4, Source: Simply in Season



Super Stuffed Tortillas
1-2 cloves garlic, minced
1 large onion
1 green pepper
Saute garlic in 2 teaspoons oil for 1 minute. Add onion and pepper and sauté until crisp-tender.

2 cups corn
1 small-medium summer squash, sliced
1 ½ tablespoons ground cumin
Add and continue to sauté until all vegetables are tender but not browned.
2 cups cooked black beans
1 cup chicken or vegetable broth
6 tablespoons salsa
Add and cook until there is no excess moisture. Remove from heat and add salt, pepper, sliced green onions or chives, and chopped fresh cilantro to taste.
Flour or corn tortillas
Cheddar cheese, feta, or queso blanco, shredded or crumbled
Preheat a frypan with a bit of oil and place a tortilla in pan. Add cheese in center of tortilla and ad ¼-1/2 cup vegetable filling. When the tortilla is crispy, remove, and fold in half. Or place a second tortilla on top, flip and fry crisp.
Variation: Add or substitute spinach, roasted poblano peppers, or other vegetables for corn and zucchini. For a heartier meal, add leftover grilled, chopped chicken.

Source: Simply in Season, serves 6-8