Wow, Week 15 already! I've had a few people ask me how long the CSA will run, and we plan on a total of 22 weeks, so plenty more to come. The summer squash and cucumbers are winding down, so there will only be a trickle of them from here on, but the tomatoes, peppers and beans are still doing great. And then all the heavy end-of-season stuff is still on its way. Potatoes, onions, winter squash, cabbage, broccoli and cauliflower, kale and leeks... lots of great things to look forward to.
This week you have:
(making sure you wash the lettuce is especially a good idea this time of year - the caterpillars are out in force. They seem to know cooler temperatures are coming and they're in a race against time)
Onions (variety: Ailsa Craig- as close to a Vidalia as we can grow here!)
Green Cabbage (an early small-ish variety called Gonzales)
If you have a lot of cucumbers piling up, why not try making refrigerator pickles? You can make them in very small batches, and you don't have to worry about any water-bath canner or making sure they seal properly. It's really quite simple and not very time-consuming.
Here's a couple of recipes for making refrigerator pickles (any of the cucumbers you've received in the CSA will work fine):
1) Small batch of Refrigerator Dill Pickles
2) Refrigerator Bread and Butter Pickles
(my personal favorite :>)
3) Beef and Cabbage Stir-Fry with Peanut Sauce
I don't eat a lot of meat, but this recipe caught my eye as a tasty way to use cabbage and carrots.
And here's a tasty looking recipe for green beans, copied from The Pioneer Woman blog. If you like, she includes a lot more pictures, descriptions and commentary on her page.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
1 pound Green Beans
2 Tbsp Bacon Grease (can substitute 1 Tbsp Butter And 1 Tbsp Olive Oil)
2 cloves Garlic
1 cup chopped Onion
1 cup Chicken Broth
1/2 cup chopped Red Bell Pepper
1/2 tsp (to 1 tsp) Kosher Salt (can substitute regular Table Salt; use 1/4 To 1/2 Teaspoon)
Ground Black Pepper to taste
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny.
Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Have a wooden spoon handy to protect your fair share.
All the best,
for Lucky Moon Farm