Backyard Gardens’ CSA: Week 7 – July 19, 2012

Summer is here and we have a some new crops to prove it!  We harvested the first of our summer squash this week and our first, precious few tomatoes!  The tomatoes are the early salad varieties that are small but mighty delicious.  We only have a small quantity of each this week, so the full shares get a few tomatoes and the half shares get a couple of summer squash,  but more of  both are on their way soon!

We also harvested the first of our cauliflower.  Cauliflower is a tricky crop to get just perfect.  It tends to turn easily from white to tints of purple or yellow from sun exposure.  This is purely cosmetic, but not what most people expect.  And then there are the intentionally gorgeous, deeply purple varieties that are too beautiful for words! We only have a few of these this week that are headed to market.

The onions this week are what we call mini-onions.  They are somewhere between a scallion and a bulbing onion, meant to be eaten in their young state.  They can be eaten fresh like a scallion or cooked as an onion substitute.

Eat and be well!

–  Beth

Full Share:

1 large cauliflower
1 lb. broccoli
1 bunch cilantro
1 lb. snap peas
1 red leaf lettuce
1 bunch mini-onions
a couple of tomatoes

 

 

 

Half Share:

1 small-medium cauliflower
1 lb. broccoli
1 bunch cilantro
1 red leaf lettuce
1 bunch mini-onions
a couple of summer squash

 

 

 

Here’s a simple preparation for cauliflower…

Cauliflower Stir-Fried with Ginger and Cilantro

from World Vegetarian by Madhur Jaffrey

1/4 cup olive oil
4 thin slices of fresh ginger
1 head of cauliflower, cut into delicate florets
3/4 teaspoon salt, or to taste
Freshly ground black pepper
4 tablespoons very finely chopped fresh cilantro
Generous squeezes of lemon juice

Put the oil in a large wok or saute pan and set over medium-high heat.  When hot, put in the ginger.  Stir for 10 seconds, pressing down upon the ginger.  Now put in the cauliflower and salt.  Stir and fry for 2 to 3 minutes.  Add 4 tablespoons of water and cover.  Cook on medium-high heat for 2 to 3 minutes, or until the cauliflower is crisp-tender.  Uncover and boil away extra liquid if there is any.  Add the black pepper to taste, cilantro, and lemon juice.  Stir to mix and turn off the heat.  Serve.  (The ginger may be removed before serving.)

 

Some other ideas for what to do with your cauliflower:

From Epicurious:

Roasted Curried Cauliflower

Cauliflower Puree

From Eating Well:

Cauliflower-Broccoli Gratin

Enjoy!!