Backyard Gardens CSA: Week 9 — August 1, 2013

Hi all!

What lovely rain we’re getting today.  Although it feels a bit like fall on the westside, our produce is screaming the tune of summer.  Our CSA bins this week are full of delicious things — from summer squash to exotic varieties of basil to beautiful cabbages.

Steve sees stars...

Starry-eyed Steve…..Squashy-eyed Steve?

In the meantime, we’re starting to look forward to the Blues Festival, coming up on August 10th.  We’ll be flying the BYG flag at our Caesar booth — an annual tradition serving Caesar salads and wraps (with chicken or salmon, if you’d like!) while listening to the blues.  It’s a delightful way to spend a sunny afternoon: listening to tunes, scoping out the bronze art, grabbing a beer (or two), and chowing down on BYG greens…  Make sure to join us there!

 

WHAT’S IN YOUR BIN?

FullShare_8-1Full Share

2 heads Lettuce
1 bunch Kale
1 large Cabbage
1# Broccoli
1# Summer Squash
1 head fresh Garlic
1 bunch exotic Basil (thai, lemon or purple)
1 bunch Parsley
1 bunch Cilantro

 

HalfShare_8-1Half Share

1 head Lettuce
1 bunch Kale
1 small Cabbage (or 1/2 large)
1/2# Summer Squash
1 head fresh Garlic
1 bunch exotic Basil (thai, lemon or purple)
1 bunch Cilantro

 

RECIPES

Cabbage and Basil Salad

By Jack Pepin, courtesy of The New York Times

1 1/4 pounds Cabbage
4 cloves Garlic, peeled, crushed, chopped fine
3/4 tsp Salt
1/2 tsp freshly ground Black Pepper
1 Tbls Mustard, preferably Dijon
2 Tbls Red Wine Vinegar
1/4 cup Olive Oil, preferably Virgin
1/4 cup shredded fresh Basil Leaves

  1. Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
  2. For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.

 

Kale Salad with Lemon Tahini Dressing

SALAD
1 bunch Kale, shredded into bite size pieces
1 Cucumber, peeled + seeded
2 Avocados, diced
2 Tomatoes, diced
1 can Chickpeas, rinsed + drained
Sunflower Seeds, for garnish

DRESSING
1/2 cup Tahini
3/4 cup Water
Juice of 1 Lemon
1 clove Garlic, minced
Salt + Pepper, to taste

  1. Combine salad ingredients in large bowl.
  2. Whisk together dressing ingredients, adding water to achieve desired consistency.
  3. Add dressing to bowl, mix to coat.
  4. Serve topped with sunflower seeds.