Backyard Gardens CSA: Week 11 – August 15, 2018


source link Greetings loyal readers. Get ready for some summer feasting- the big news from the field is that we harvested so many goodies for the CSA members! Large shares got a whooping thirteen items this week and small shares got eight. Even though the shares were up to value last week, they felt a little light to us, so we figured we’d load you down with summer’s abundance and see what you could do with it! I hope you enjoy.

The full line up for filling CSA bins today!

Even with the sun beating down on us in the afternoons, it feels like the season is turning around here. Maybe it’s the sweatshirt I’ve put on again each morning this week. Maybe it’s the flowers in full bloom and going to seed. Maybe it’s pulling out the spring broccoli and cauliflower plants. Maybe it’s the geese agitating over the farm mid-morning. Everything points towards fall, the harvest season, and I for one am loving it. The streets are starting to get a little quieter in tourist-town Joseph. The farm, gardens, and public lands are producing and I’m trying to pick and pickle or freeze everything I can for the long cold of winter. I hope you feel like you are getting the most out of the season too.

Canada geese honk on over the next round of head lettuce as they try to decide what they should be doing right now. THIS WEEK’S SHARE:

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1 Head Lettuce
1 Bunch Turnips
1/2 lb Green Beans
1 Bunch Kale
1 Bunch Beets
1 Bunch “Special” Basil- Thai or Lemon
1 Bunch Parsley
1 Cucumber
4 Pickling Cucumbers
1 Chinese Eggplant
1 Bunch Carrots
1 Spring Garlic Bulb
1 lb Summer Squash

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1 Head Lettuce
1 Green Cabbage
1 Bunch “Special” Basil- Thai or Lemon
2 Cucumbers
1 Bunch Radishes (Enterprise, Hospital)
1 Bunch Kale (Joseph)
1 Spring Garlic Bulb
1 lb Summer Squash




The featured item this week is cucumber! The cucumber is actually a member of the gourd family, and- surprise!- is originally from Southern Asia. We grow two types of cucumbers at the farm: slicers and picklers. The large shares got four picklers this week, and everyone got at least one slicing cucumber. Our cucumber plants have been incredibly productive for the last couple of weeks, and we don’t expect them to let up any time soon as their tendrils spread further and further across our greenhouse floors. Nicole has been using the extra slicer cucumbers to make a Bulgarian cucumber soup, one iteration of which I’ve shared here. I have to admit, I chose this recipe just because it’s from the founder of Zingerman’s Deli, one of the best spots to get a bite to eat near my alma mater (and Beth’s!), the University of Michigan. Go Blue!

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):


Gumbo Z’Herbes

Perfect Green Beans (with Aioli)

Good luck out there in the heat,

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