2020 CSA Week 10

Hi Everyone,

I hope you've all been having a good week and enjoying this great weather on the other side of Hurricane Isaias. Everything feels washed clean and the air is fresh and cool. Perfect weather for working on the farm! We've been steadily gaining on the weed explosion that always happens this time of year, and we're getting ready to plant the final round of broccoli and cauliflower that will mature late in the fall. The peppers are producing well, and the bells are starting to color up a bit. The Poblano peppers have arrived in massive numbers, and the beans and squash keep pouring in. I love high summer when all the crops are producing, the hay fields are blooming with red clover and the light begins to shift ever so slightly towards fall.

In Your Bag:

Salad Mix

Scallions

Poblano Peppers

Jalapeno Peppers

Cilantro

Beans

Summer Squash

Cucumbers

Tomatoes/Cherry Tomatoes

Swiss Chard

Here are some recipe ideas to try:

1) Creamy Pasta with Chard and Tomatoes

This is a great easy pasta dish to use up that chard and some of those first tomatoes.

2) Green Bean, Corn and Tomato Salad

This is a great use for beans, if they've been piling up on you a bit. Sweet corn is easy to find at roadside stands now, and the assortment of tomatoes would be perfect in this dish!

3) Restaurant-Style Crispy Tofu Rive Bowls

I love this meal- it's simple enough, but feels fancy with the special garnishes and condiments. Don't skip the scallions or the cilantro, and if you can get your hands on a decent mango and avocado, it's truly heaven.

4) Poblano and Potato Sheet Bake

Yesterday was a long day, and I didn't even start thinking about dinner until 7:30 or so. But I threw this together and grated some cheese on top, and it was a pretty wonderful dinner. Here's what I did:

In a cast iron skillet or a roasting pan, melt 1 TBSP of butter. Dice up potatoes and toss in the melted butter. Season with some kosher salt. Toss inb 1-inch chunks of poblano peppers and wedges of onion. Add some ground cumin on top and toss together. Cover the pan and bake in the oven at 350 for a while (maybe 1/2 and hour). Remove the lid and add 1 inch chuncks of zuccini and corn, if you have any. We're used up the last of the corn I froze last year, but a can of drained corn would work too. Toss together and cook another 20 minutes or so, until the zucchini is tender. Grate some cheddar on top and dive in.

Have a great week! Sarah VanNorstrand

for Lucky Moon Farm