Backyard Gardens CSA: Week 8 – July 25, 2018

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hackernews dating Holy smokes, it’s summer squash time! We harvested a shocking 136 lbs of summer squash today! We were not expecting our squash plants to produce this much this quickly. They must have heard they weren’t a featured item last week and decided to come back with a vengeance to jockey for the title this week. We’ll be harvesting summer squash twice a week, on Tuesdays and Fridays, to keep them from becoming too monsterously large and seedy.

Jamie and Garik clean zucchini using dry cloths in the shade of the wash station.

On deck, we’ve got our fall Brassicas relaxing under some shade cloth to protect them from the intense heat and sunshine we’ve been experiencing around here lately. They’re ready to go in the ground, but planting has been delayed by an issue with the tiller and the onslaught of weeds. I’m thrilled to announce that Cole fixed the tiller yesterday afternoon, and tonight our mowing-and-tilling man Frank is tilling away. We’re hoping to get the fall Brassica block prepped for a potential planting party next Thursday, so stay tuned! I promise that planting is much more fun than weeding.

Round two of kale, kohlrabi, and broccoli ready to be planted.

Lastly, calling all amateur entymologists, is the photo below a blister beetle? Whatever these suckers are they have been absolutely ravaging our calendula, which is one of my favorite things we grow on the farm! Wild Carrot and potentially Vanilla Stag are standing by to incorporate these edible and medicinal blossoms into their fantastic creations, but the beetles are putting a damper on that plan. Any ideas for organic controls?

An abundance of blister beetles? Whatever they are, we want to eradicate them, stat!


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1 Head Red Leaf Lettuce
~2 Heads Cauliflower
1 Bunch Basil
1 Bunch Scallions
1/2 lb Spinach
5 lbs Summer Squash

 

 

 

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1 Head Red Leaf Lettuce
1 Bunch Basil
1 Bunch Radishes
1 Bunch Beets (Joseph, Hospital)
1 Kohlrabi (Enterprise)
1 Bunch Scallions
1 Bunch Chard
3 lbs Summer Squash

 

 


watch FEATURED ITEM:

The featured item this week is summer squash. Oh summer squash, your abundance becomes a blessing and a curse. Your versatility, however, is always a blessing. And your diversity invites playfulness into the kitchen. The classic absorb-as-much-summer-squash-as-possible preparation is of course a sweet or savory zucchini bread- my favorite is a double chocolate version. However, you may be thinking, “Hey! I’m getting CSA veggies to be more healthy, not less!” There are many other great options for and reasons to eat your squash. It’s low in calories but rich in vitamins A and C, potassium, and fiber. All the types of summer squash are pretty much interchangeable and can work with many different spices and be grilled and sauteed with myriad other items. Here’s one suggestion from Cook with What You Have that made my mouth water. I’m planning to combine with my homemade game meat chorizo tonight!

Zingerman's Bulgarian Cucumber Soup


Author Ari Weinzwieg

Ingredients

  • 3 medium cucumbers
  • 2 cups plain yogurt
  • 1 8-ounce container sour cream
  • 1 cup milk
  • 3 tbsp olive oil
  • 2 tbsp chopped dill
  • 1 cup toasted walnuts chopped
  • salt and pepper to taste

Instructions

  1. Coarsely chop 1½ of the cucumbers and process until smooth in a food processor. Cut the remaining 1½ cucumbers into ½-inch dice. Combine the cucumber puree and pieces in a large bowl. Stir in the remaining ingredients, adding salt and pepper to taste

  2. Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Thai Green Curry with Summer Squash

Pasta with Sweet Corn Pesto and Basil

Sauteed Chard with Jalapeno, Ginger, and Sausage

Cheers,

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963
email: caitlin.rushlow@gmail.com