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 CSA WEEK #7 |
We’re still waiting for the rain out here on the North Fork. The past few storms here on the Island have missed us entirely, so we are still experiencing pretty severe drought conditions and have to irrigate around the clock. This hot summer week brings the harvest of our beautiful Cipollini onions and swiss chard. Enjoy!Notes from the fields What’s up with all the cucumbers and zucchini? Well, these are an “all or nothing” crop, so we have to continuously harvest from the plants every day to keep up with their production. After a few weeks the plants slow down and then stop fruiting all together. So far this season, we’ve harvested over 20,000 pounds of cucumbers! This week’s harvestSwiss ChardSwiss Chard is the green that loves that summer heat! It needs to be cooked, but simple is sometimes best. Steamed until tender and served with butter and salt is one of our favorite ways to cook it. Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 1 week What I’m making: Steamed and served with butter and salt. Batavian Lettuce Storage: In an airtight container in the fridge Uses: Raw When to use: Within 5 days What I’m making: Salad! Parsley If you can’t use the parsley now, just wash the greens and freeze as-is in a ziplock or glass container. You can pull it out to toss in soups any time. It will retain its great bright color and flavor. Storage: In an airtight container in the fridge. Uses: Raw When to use: Within 3 days What I’m making: Parsley Pesto Sauce for Grilled Veggies Cipollini Onions These are sweet little onions (literally named “little onion” in Italian) that are meant to be the star of the show. Try them roasted or braised to showcase their flavor. Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 5 days What I’m making: Braised with Balsamic Vinegar (recipe below) Zucchini Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 5 days What I’m making: Ultimate Zucchini Slice (recipe below) Cucumbers Storage: In an airtight container in the fridge. Uses: Raw When to use: Within 5 days What I’m making: Sliced in a salad with parsley, garlic, olive oil and lemon BRIERMERE FARM FRUIT SHARE begins in August!Recipes!Cipollini Onions with Balsamic Glaze Grannie’s French Swiss Chard – STAR RECIPE! Ultimate Zucchini Slice from The Clever Carrot     |
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Forest Hills CSA 