Week 10

Hi everyone,

We've made it to Week 10 — the halfway point in our CSA!

You've been patiently waiting for the summer veggies to really come one, and they're finally here! Eggplant, tomatoes, cherry tomatoes, cucumbers, summer squash, beans, onions! I live for this kind of food! And there's such an abundance!

One of the things about eating closer to the seasons means that there is a plethora of food in the summer, and fewer options other times of the year. Usually more than you can eat! So people find different ways to preserve some of these tastes of summer to enjoy during the scarcer months. Making pickles (and not just from cucumbers!), freezing, canning, drying— they are all ways to keep a little bit of the summer bounty to brighten up the winter.

In your bag:

Salad Mix

Spinach

Summer Squash

Cucumbers

Beans (Green & Yellow)

Red Onions

Basil

White Potatoes

Tomatoes

Cherry Tomatoes

Eggplant

So many great options for dinner! I mean, where do you start? I'll list some options, including a few from some of our CSA members.

1) Summer Squash Enchiladas

A CSA member directed me to this Blue Apron recipe. It looks great! If you don't have any cilantro in the fridge, you'll be getting more soon from the CSA, if you want to bookmark this recipe for later.

2) Chocolate Zucchini Snack Cake

Too much zucchini in the fridge? Why not make cake? No, really! It's delicious!

3) Green Bean, Corn and Tomato Salad

A Martha Stewart recipe featuring some of the veggies you're getting this week. Looks tasty!

4) Potatoes, Green Beans, and Corn with Brown Butter Dressing

OK, I love love love potatoes, green beans and corn. On their own, and definitely together...

5) Linguine w/ Eggplant Ragoût

Here's a tasty way to use some eggplant, basil and tomatoes. Yum!!