Backyard Gardens CSA: Week 10 – August 8, 2018

click DIRT FROM THE FIELD: This morning we met in the dusty rose dawn and harvested the first flower shares of the season. Flower shares represent a small, and perhaps underappreciated part of the Backyard Gardens operation. But they are a delight for the harvesters and the recipients. For eight weeks, four members of our community are receiving a bucket brimming with fresh-cut flowers to use as they wish. We dedicate a whole block of the field to flowers, for this small group of supporters, for the pollinators, and for our souls.

Four flower share buckets, waiting patiently to delight their adorers.

The hot weather this week brings a hefty hothouse harvest for the veggie CSA members this week. Everyone is getting hot peppers, cucumbers, and eggplants. We also pulled the rest of our garlic out of the field and included the first bulbs in your shares this week; garlic will be a regular item henceforth and hooray!

Keep your fingers crossed for the crew that this extremely hot weather doesn’t linger much longer.

The mountains traced a hazy shadow the horizon yesterday evening when I returned from turning off the irrigation at the upper field.


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1 Head Lettuce
1 Green Cabbage
1 Tomato
1 Cucumber
1 Italian Eggplant
1 Bunch Scallions
1 Garlic Bulb
1 Hot Pepper (Early Jalapeno, Purple Jalapeno, or Czech Black)
1 lb Summer Squash



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1 Head Red Leaf Lettuce
1 Chinese Eggplant
2 Cucumbers
1 Bunch Radishes (Joseph)
1 Bunch Turnips (Enterprise, Hospital)
2 Hot Peppers (Early Jalapeno, Purple Jalapeno, or Czech Black)
1 Garlic Bulb


The featured item this week is eggplant! Large shares received an Italian eggplant, perfect for making eggplant parmesan, and the small shares received a Chinese eggplant, perfect for slicing up and stir frying. Eggplant can be a difficult ingredient, because it has little flavor of its own and tends to soak up a lot of oil if simply tossed in raw to a dish. Two approaches can really help with the oil problem: salting the eggplant to reduce the moisture, or using a heavy and well-seasoned cast iron skillet so you don’t need as much oil. Then you can enjoy the springy texture of eggplant with a flavor-packed sauce, perhaps using the Georgia Crystal garlic we included in your share this week!

Zingerman's Bulgarian Cucumber Soup

Author Ari Weinzwieg


  • 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


  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):

Cabbage Slaw with Tahini Yogurt Dressing and Peanuts

Cucumber, Mint, and Feta Salad


Good luck out there in the heat,

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963