Backyard Gardens CSA: Week 10 — August 7, 2014

Hello CSA members! Kiersten here, filling in for Garik while he enjoys the many adventures he is experiencing this week. For those of you I have not met at market, I’m originally from Wyoming and have been filling my time after college with a number of short-term life projects. I’m definitely loving the Farm gig, but more importantly the community has proven itself to be pretty incredible.What a little gem! We are sad to loose Garik for the week but we took some solace with lunch at the lake.

photo (1)As for exciting new things on farm this week — we harvested some onions, tomatoes will be in full swing in the next couple weeks, and my personal favorite, green beans are ready! Peppers and eggplants and other deliciousness should be on their way soon. Also, flower shares starts this week! We should have enough for market with a little more time, but I can tell you there are some fantastic things opening up…

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What’s coming your way this week??

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Full Share:

Turnips
Carrots
Broccoli
Variety of Summer Squash
Sweet peppers
Green Beans
Walla Walla Sweet Onion
Basil

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Half Share:

Walla Walla Sweet Onion
Variety of Summer Squash
Broccoli
Green Beans
Basil

 

This week’s Recipes: 

I’m a sucker for the soup and salad combo in the summer
albeit cliche, I’m going ahead with it —

Green Bean Salad with Basil Balsamic and Parmesan Recipe:

Ingredients:

    • 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
    • Salt
    • 1/6 cup finely chopped onion
    • 1 Tbsp balsamic vinegar
    • 2 Tbsp olive oil
    • 1/4 cup chopped fresh basil leaves
    • 1/4 cup freshly grated Parmesan cheese
    • Freshly ground black pepper
  • Method: 
    1. Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad
    2. Bring a large pot of salted water to a boil (2 Tbsp. salt for  quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and red onions.
    3. Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
      Chill until Served.
(http://www.simplyrecipes.com/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/)

Zucchini & Broccoli Soup

Ingredients:

    • 2 cups cubed summer squash
    • 2 cups broccoli, roughly chopped in to florets
    • 2/3 medium onion, chopped
    • 2 cloves garlic (or more!)
    • 1 Tablespoon butter
    • 3 cups chicken or vegetable stock
    • 1-2 teasppons salt
    • pepper to taste

Method: 

    1. You need about 4-5 cups chopped veggies for this recipe, so if you have more summer squash or more broccoli, just use what you have. Proportions here don’t need to be exact.
    2. Melt butter over medium heat then add onion and cook until translucent. Add garlic and cook another minute or so, until fragrant. Add in the zucchini, broccoli, salt, and broth. Stir, cover and simmer for about 15 minutes or until the vegetables are tender. Puree soup with a blender until smooth.
      Tips: For creamier soup, use less broth. For a thinner soup, use more 🙂
(http://allsortsofpretty.com/zucchini-broccoli-soup/)

 

Enjoy your veggies!!