It is already here, the end of our first season of our new CSA program, I cannot believe it! BUT we march forward with my most favorite season which is our Summer into Fall into Winter share!
Thank you all so much for being patient and understanding and supporting us as we transition to this different share set-up. There have been some kinks to work out but every day we get better and so much of that is because of you! I'm already planning on how to make next summers CSA shares better than ever. We hope you join us for this next season and continue on as we farm year-round and there is a lot of good stuff coming up like heirloom tomatoes, sweet and hot peppers, corn, fall greens, chicories, winter squash and so much more!
GREEN BEANS (Mini only): Still so good, so much summer in them.
BASIL (Mini only): For pesto, salads, pizza, drying.
CUCUMBERS (Mini only): Marketmore or Silver Slicer cucumbers, beautiful and crisp. These can absolutely be used to pickle if you want to use the recipe below
PICKLING CUCUMBERS (Large only): These guys aren't so good for plain eating but are great for making pickles. Here is a fantastic refrigerator pickle recipe that you can use the garlic for also (you can make fridge dilly beans with this recipe too)!
Quick Spicy Dill Pickles (adapted from Food & Wine, August 2009)
- 12 oz kirby cucumbers, quartered or halved depending on size
- 1 tablespoon kosher salt
- 1 tablespoons sugar
- 3/4 cups distilled white vinegar
- 1 tablespoons coriander seeds
- 4 large garlic cloves, halved
- 2 long red or green hot chiles, halved lengthwise (some or all seeds removed depending on taste)
- 8 dill sprigs
***These are best the first week. They get less crunchy as they sit and I like them crunchy.
FRESH ONION (Large only): They are about to get harvest for fall/winter storage but I couldn't resist sending one in CSA. I love a good fresh onion and they have such a great taste.
BASQUE PEPPERS (Large only): The “Espalette” chili pepper is a culinary icon of Basque Country. They have mild heat and lots of flavor which makes them extremely versatile in the kitchen...use them with the onion and tomato to make a tasty pico de gallo! They can be dried and used as a finishing spice also.
KALE (Large only): I had intended to give ya'll chard but our chard is getting attacked by pests so it is kale instead! The heat is never very nice for our heartier greens, come this fall though-game on!
TOMATOES (Large only): Heirloom beefsteaks, they are at the peak of their tasty-ness right now!
ZUCCHINI (Large only): Remember you can always fridge pickle zucchini and it's so yummy. Recipe here.