Backyard Gardens CSA: Week 9 – August 1, 2018

http://ligaspanyol.net/?mikroskop=fille-rencontre-belgique&92c=ad http://penizeamy.cz/friopre/7772 DIRT FROM THE FIELD:

perazioni binarie First, a shout out to Cole aka “Shade” for whipping up another of his wonderful creations: an awning for our fall Brassica section! Since Brassicas enjoy cool weather, we plant our second round of them under an awning to keep the mid-summer heat from causing them to grow too quickly and bolt. This morning we planted the entire section of kale, chard, broccoli, kohlrabi, and napa cabbage with some help from Steve “In the Army Now” Long. Yay team!

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Yesterday we harvested the bulk of my favorite not vegetable-fruit-or-herb: garlic! Can’t wait to share these tasty bulbs!

And finally, hooray catering season! We feel so lucky that Beth is not only good at growing veggies, but creating them into delicious meals too. And she is kind enough to share the leftovers with her always-hungry farm crew. This week we enjoyed tomato provolone wraps, asian beef noodle salad, and more. If you need someone to cater your next event, I highly, highly recommend. Thanks Beth!


enter THIS WEEK’S SHARE:

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1 Head Lettuce
1 Large Tomato (or equivalent)
1 Bunch Basil
1 Bunch Scallions
5 lbs Summer Squash
1 Bunch Turnips
2 Cucumbers

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1 Head Lettuce
1 Large Tomato (or equivalent)
1 Bunch Basil
2 lbs Summer Squash
1 Bunch Turnips
1 Cucumber
1 Eggplant


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The featured item this week is the incomparable tomato. The taste of the first fresh-picked tomato is the quintessential taste of summer. And while many associate tomatoes with the cuisine of Italy, did you know that tomatoes were actually first cultivated by the indigenous peoples of Mexico? Tomatoes didn’t cross the Atlantic until Spanish explorers brought them over to Europe in the 16th century. Here and now on the farm, we grow many varieties of them in all four of our greenhouse structures. The tomatoes you are tasting today are some of our early slicer varieties, primarily “Early Choice.” Look forward to heirlooms and cherry tomatoes as the season progresses!

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):

Punjabi Style Potatoes and Tomatoes

Gazpacho

Tzatziki

Cheers,

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