Backyard Gardens CSA: Week 16 – September 20, 2017

Hey folks! Remember that We Dig You!, our CSA appreciation potato-dig-and-potluck party this Sunday from 10-1 pm at the farm! We hope to see you there, and for more info, check out the event details on our Facebook page.

DIRT FROM THE FIELD:

It was amazing to think that last week we were sweating it out under sunny skies and 80-degree temperatures while digging potatoes and carrots in the rain the last two days. I’m not sure I’ve even had to work at the farm in the rain since June, least of all for a whole work day! The clouds lifted this afternoon to reveal the spectacular, newly snow-covered mountains. I’m personally enjoying the change in seasons after a long, hot summer; I’ve spent four of the last five in Arctic Alaska, so the 90-degree days were pretty shocking!

Caitlin loosening the carrots from the moist soil before pulling them.

While previously we used row cover to protect plants from insect pests, we’re now protecting our more sensitive crops, such as summer and winter squash, beans, and greens, from the freezing night-time temperatures. After the battle with the ground squirrels earlier in the summer, we’re glad we can eek out a couple weeks of beans to share with you, whereas most summers they would be available for a month or more.


THIS WEEK’S SHARE:

Full Share

1 lb Loose Lettuce
2 lbs Potatoes
1 Bunch Carrots
1 Bunch Chard
3/4 lb Beans
1 Bunch Basil
1 Yellow Onion
1 Garlic Bulb

 

 

 

Half Share

1 lb Loose Lettuce
2 lbs Potatoes
1 Bunch Carrots
1 Bunch Chard
3/4 lb Beans
1 Bunch Basil
1 Yellow Onion
1 Garlic Bulb

 

 

 


FEATURED ITEM:

This salad is a longtime BYG favorite that is worth making every year when the green beans come on strong.Thanks for another great suggestion, Lynne!

Print

Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing

This recipe is from Farmer John's Cookbook and is a great way to celebrate green bean season. It serves 4 to 6 people.

Ingredients

  • 1/4 cup coarsely chopped walnuts
  • 1 pound green beans
  • 1 teaspoon salt plus more to taste
  • freshly ground black pepper
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

Instructions

  1. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.
  2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.
  3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.
  4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
  5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.

More CSA box ideas for this week from Cook with What You Have:

Oven Roasted Carrot Fries

Swiss Chard Tart

Two Potato Vindaloo

Happy eating, and see you Sunday!

Caitlin