Backyard Gardens CSA: Week 12 — August 22, 2013

Hi all!

Another week in the field, and the summer vibes keep getting stronger.  We’ve got everything coming on with the sad exception of tomatoes….they’re just not having a good year so far.  We’re checking down in our Imnaha garden each week, and while the peppers and eggplants (whew! the eggplants!) are in full summer fruit, the tomatoes are not quite there.  How frustrating, right?

But while the tomatoes are slow, their rhymed pair, potatoes, are looking quite good.  We’ve dug the first of them, and they’ll be in your bins next week.  I can’t wait to see how many hundreds of pounds of them we pull out of the ground…will it be a half ton?  We’ll know at the end of the season!

Liz + Steve's hands after the first potato dig — they're dirty, that's for sure!

Liz + Steve’s hands after the first potato dig — they’re dirty, that’s for sure!

 

Other than that, we encourage you to stop by the market for anything you’re not finding in your bin — or even place an order with us to pick from the full selection of Backyard Gardens’ summer produce.  Now is the perfect time to get cucumbers and beans for pickling, as well as basil for pesto.  We’ll drop it in your produce bin and have it waiting for pick up at the usual time!

Local honey for sale at market!

Local honey for sale at market!

WHAT’S IN YOUR BIN?

FullShare_8-22Full Share

1 bunch Basil
2# Green Beans
1# Cucumbers
1 Japanese Eggplant
1 head Garlic
1 bunch Kale
2 large Summer Squash
1# medium Summer Squash

 

HalfShare_8-22

Half Share

1 bunch Basil
1# Green Beans
1# Cucumbers
1 Japanese Eggplant
1 head Garlic
1 bunch Kale
1 large Summer Squash
1# medium Summer Squash

 

RECIPES

Zucchini Garlic Soup

recipe courtesy theKitchn

4 Tbls unsalted Butter
1 sliced White Onion
8-9 large cloves Garlic, thinly sliced
4 medium Zucchini (or other summer squash), ~1.5 pounds
4 cups Chicken or Vegetable Broth
1/2 tsp powdered Ginger
Salt and Pepper

  • Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
  • When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
  • Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
  • Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

 

Quinoa with Grilled Summer Squash and Green Beans

recipe courtesy two peas & their pod

1 cup uncooked Quinoa
2 cups Water
1 pinch Salt
1 large Zucchini, sliced
1 large Yellow Summer Squash, sliced
1 1/2 cups Green Beans, ends snapped off
1/4 cup Balsamic Vinegar
2 Tbls Olive Oil
2 cloves Garlic, minced
Salt and Black Pepper, to taste
1/3 cup freshly chopped Basil Leaves
Balsamic Vinegar and Olive Oil, for garnish
1/3 cup Parmesan Cheese, optional, for garnish

  • First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  • While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.
  • Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don’t have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill.
  • Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.