Backyard Gardens CSA: Week 13 — August 29, 2013

Greetings, Everyone!

Beth is off to a large catering gig on Mt. Hood this week, so this is Liz filling in while she’s gone.  The crew is holding down the fort and crafting a CSA bin for everyone in her absence.

And speaking of absence, it’s Lynda’s last week on the farm!  She’s off to work with animals and head back to school — to study ag stuff, of course.  We’ll miss her, and perhaps send a care package of fresh veggies her way (!), but most importantly, want to thank her for her time at the farm this season.  Very quickly following her departure, we’ll have a new set of hands with Robin, who’s coming on as crewleader next week after a summer on the river.  Changes are afoot!

In the meantime, though, we hope you’ll enter the Wallowa County Farmers’ Market annual salsa tasting and competition.  It’s this Saturday in Joseph.  Salsas can be fresh or canned, mild or spicy, with whatever ingredients you can dream up!  Bring your entry to the market by 10 am, and the results will be announced after the tasting at noon.  The winner will receive a $25 gift certificate to the market!  OR, stop by and try some chips and salsa, casting your vote for the best of the entries — judging will run from 10 a.m. to 12 p.m.

 

WHAT’S IN YOUR BIN?

FullShare_8-29Full Share

1 green Cabbage
1 bunch Carrots
1 Lemon Cucumber
1 head Garlic
1 Walla Walla Sweet Onion
2 Sweet Peppers
2# Potatoes
1/2# Summer Squash
1 pint Cherry Tomatoes
1 bunch Turnips

HalfShare_8-29Half Share

1 bunch Carrots
1 Lemon Cucumber
1 head Garlic
1 Walla Walla Sweet Onion
2 Sweet Peppers
1# Potatoes
1/2# Summer Squash
1 Globe Eggplant

 

RECIPES

Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

3 Tbls  Fresh Lemon Juice
2 Tbls  Minced Shallot
1 Tbls + 2 tsp  Chopped Marjoram
1 tsp  finely grated Lemon Peel
1/4 c + 3 Tbls  Extra Virgin Olive Oil
1#  Potatoes, cut into 1/4″ thick slices
1/2#  Summer Squash, cut into 1/3″ thick slices
1  Sweet Pepper, cut into 1″ wide slices

  • Whisk lemon juice, shallot, marjoram and lemon peel together in small bowl.  Gradually whisk in 1/4 c olive oil.  Season with salt and pepper.  Set aside.
  • Prepare grill to medium heat.
  • Boil potatoes until almost tender, drain, place in bowl.  Add 1 tsp marjoram, 1 1/2 Tbls oil and salt and pepper to taste.  Stir to coat potatoes.
  • Combine squash and pepper in bowl, toss to coat with remaining marjoram, oil and salt and pepper.
  • Arrange potatoes in single layer on grill basket, grill until tender and lightly browned on each side.  Transfer to large bowl.
  • Grill squash and peppers until tender, about 10 minutes.  Add to potatoes.
  • Add vinaigrette and toss all ingredients together.  Serve.

Grated Carrot Salad

1 bunch  Carrots, grated
Handful assorted herbs, diced — cilantro and chervil work nicely, but basil, sage, thyme, etc will work too!
1/4 cup  Olive Oil
Juice of 1 Lemon
1 Tbls  Dijon Mustard
Salt and Pepper to taste
Tabasco to taste, optional

  • Combine olive oil, lemon juice, dijon mustard, salt and pepper, and tabasco, if using.  Whisk together.
  • Add dressing to grated carrots, mix to coat and taste for flavor.  Adjust as needed.
  • Let sit for an hour before serving — the salt will draw moisture out of the carrots and meld the flavors together.