A highlight in this week’s box is the Cherokee Green Tomato, an heirloom tomato variety with green and gold tinted flesh. There is a resemblance to unripe green tomatoes but give it a squeeze and taste test. The unripe tomato will taste tart and bitter while the Cherokee is noticeably sweeter. Looking for ways to try the box’s produce this week and you’re interested in beating your mouth to death with fresh flavors, try this salsa fresco variation.
Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.
Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.
This week’s box includes:
Rattlesnake Pole Beans
Summer greens (Purslane, Dandelion, and Nasturtiums)
June 21st, officially the first day of summer. We are halfway through the year and full of cheer! Why? Because the CSA box this week is bursting at the seams with flavor and potential. The variety of basil can take you around the world and back to your home kitchen. So lets talk about what’s in the box…
Have a glimpse : )
Dill with leaf and flower
Feher Ozon Peppers
Rattlesnake pole beans
Summer & winter squash
Summer greens: nasturtium, garnet stem dandelion, golden purslane
Bulb fennel is not the most common of vegetables, and with its slightly sweet, anise like flavor, many are puzzled about how to use it. I like to use it as an ingredient in a slaw. Traditionally slaw is cabbage based and mine is as well. I used about two-thirds finely sliced red cabbage and one-third finely sliced bulb fennel for this recipe. One half of a medium-sized sweet onion and some finely diced fennel leaves were the additional vegetable ingredients. I made a lemon juice and olive oil dressing, added salt and pepper to taste and then added some crumbled blue cheese and toasted walnuts when ready to serve.
There have been many changes in the fields at CCCC Student Farm in the last two weeks. The garlic has been harvested, and is currently curing in the barn and new pack shed. The strawberry plants in block 3 have been replaced with sweet potatoes, and we have started the process of harvesting Irish potatoes which you will find in the CSA boxes after the curing process.