CSA WEEK 14 from Sang Lee FarmsÂ

2015 CSA Week 14

Week of September 1st

It doesn't quite feel like September yet with this summer heat! I always say that September is our most bountiful month - with the end of the summer crops still producing along with the start of the cooler weather crops. In the summer, our lettuce bolts prematurely and our greens get eaten up by insects. In the fall, our crops grow slower but so do the weeds! In my mind, September is the perfect month.
In the field, we are beginning to mow down and disc some of our summer plantings. Instead of immediately replanting, we cover crop after we finish a planting in order to replenish the soil. Most conventional farms continue to exhaust the land more than 3 times in a season. Just one of the differences between our farming practices and conventional ones.
Your share this week is a combination of fresh summer harvest as well as cured garlic and onions. It is a great week for the share and we hope that you enjoy the peak summer bounty yet again...

Radishes are tender and crunchy right now and are a perfect complement to a salad or cold grain salad. You can also use them as a crudite for dipping ! Store them in the fridge in a bag to keep them firm.

Tomatoes are you sick of them yet? Didn't think so! Some of you will be getting 'sauce' tomatoes this week - these tomatoes are great to cook with as they have fewer seeds and are more fleshy than other tomatoes. Make Ratatouille or tomato sauce! Tomatoes prefer 60 degrees, so store on the counter out of the sun (in a paper bag if you have fruit flies). If they get a soft spot or are over 2 days old, put them in the fridge wrapped in a paper towel.

Sweet Bell peppers are doing so well this year - this may be the most we have been able to give them in the CSA. Embrace it ! Chop them up and use in a black bean salad (recipe below). You can also eat them raw, stuff them, or add to a sautee or omlette. Store in the fridge crisper.

Watermelon - Savor that sweet flavor while it lasts - This may be the last week... Did you know that the red seeded melons may actually be the SWEETEST? Make a watermelon salad or have it for a light desert! Store in the fridge to keep longer than a day or two.

Onions and garlic are finally cured ! Use these savory alliums to accompany your many veggies in this weeks share. The onions make a great sweet compliment to eggs or bean salad. Use both garlic and onions in a sauce with your tomatoes ! Store on the counter, once cut refrigerate.

Eggplant is delicious on the grill this time of year ! OR, make ratatouille with your peppers, onion, tomatoes and eggplant. Store in the fridge crisper wrapped in a paper towel - eggplant likes to be a bit warmer than other veggies.

Beets are delicious roasted, but if you are avoiding the oven like the plague, try shredding them raw on a salad or slicing them paper thin as a carpaccio salad with onion the same way. If you need to wait a week to cook them, no problem. Beets last months in the fridge in a plastic bag to keep them firm. Remove greens if you are storing for over a few days. Cook the greens too!

2015 CSA Week 14

Week of September 1st

Share Contents

Value Added Share

Quinoa Stuffed Tomatoes
Quinoa, Tomato, Feta cheese, Scallions, Garlic, Parsley
4 oz. Baby Greens
4 oz. Orange Dressing

Fruit Share

1 bag Peaches
Reminder: Store in the fridge and remove a day before you are ready to eat one.
1 bag Donut Peaches

Cheese Share

Tips & Recipes

2015 CSA Week 14

Week of September 1st

Share Contents

Value Added Share

Quinoa Stuffed Tomatoes Quinoa, Tomato, Feta cheese, Scallions, Garlic, Parsley 4 oz. Baby Greens 4 oz. Orange Dressing

Fruit Share

1 bag Peaches Reminder: Store in the fridge and remove a day before you are ready to eat one. 1 bag Donut Peaches

Cheese Share

Tips & Recipes

Quinoa Stuffed Tomatoes
Quinoa, Tomato, Feta cheese, Scallions, Garlic, Parsley
4 oz. Baby Greens
4 oz. Orange Dressing

1 bag Peaches
Reminder: Store in the fridge and remove a day before you are ready to eat one.
1 bag Donut Peaches