Hi everyone, Jess here to chat about the fabulous veggies of Labor Day! Change is in the air as folks navigate new models of schooling, parenting, work schedules, and general life choices during this bizarro time. The weather is starting to pepper cooler days in between the warmer ones. One constant has been the comfort of the weekly CSA crates, boxes brimming with nourishment in all its beauty. The hard work that goes into making this happen does not go unnoticed, and as always, we are most grateful for our farmers.
- Butter and Sugar Corn– It’s absolutely delicious right now. Freeze some up if you can, your winter self will definitely thank you.
- Bell Peppers– With peppers and onions in the share this week, it’s a great time to grab some Springdell meats as an accompaniment. Use this week’s pepper and onion combo for fajitas, gyros, pepper steaks, pizza toppings… The list goes on! If you froze some as-is last week, remember a batch of roasted peppers would be nice to have over the winter, too!
- Italian Eggplant– As mentioned, when the season is generous, freeze up your goodies for those winter dolrums! Like a happy chipmunk with full cheeks, I baked up and froze a whole mess of cutlets this past week. The rest went on the grill for some scrumptious Baingan Bharta.
- Yellow Onions– These like to be stored in a cool dry place. If you ever find that you have too many in storage, Caramelized Onions are a great ripcord recipe (and also pair nicely with apple!)
- Fresh Shallots– I store mine with the onions. Try a little Shallot and Parsley Pan Sauce with a big ol’ Springdell Steak!
- Summer Squash– Summer Squash with Brown Sugar and Onion is a recipe I didn’t get to all season, we’ve been too hung up on the Summer Squash Custard Pie to get to it.
- Zucchini Squash- I had a pile starting, so I shredded into 1 cup portions and froze. I know my winter self will enjoy the zucchini breads, muffins and whoopie pies. (I tried a new whoopie pie recipe too, which was great.)
- Slicing Cucumber– This won’t last long in the Anderson Household.
- Heirloom Tomato– This things are the size of my head! Enjoy these beauties while you can!
- Italian Parsley– Great with tomatoes, read on for a yummy Parsley Tomato Salad idea.
- Classic Carrots– Slice on the bias and toss in a stir fry! If not enjoying right away, slice off the tops, invert and immerse in a glass of water in the fridge to keep them crisp. Mind the water level in your glass, more is better.
- String Beans– My kids are snacking on these raw, but a few managed to make it into our teriyaki stir fry last night, along with one carrot.
Super Shares this week include Butter and Sugar Corn, Watermelon, Italian Eggplant, Bell Peppers, Sting Beans, Heirloom Tomatoes, Tomatillos, Summer Squash, Slicing Cucumber, Gala Apples, Peaches, Yellow Onions, Fresh Shallots, Carrots and Parsley.
*Quantities vary by share, with the larger shares receiving the larger quantities accordingly. Please note that items may vary slightly throughout the week depending on daily yield, but share value will remain consistent.
- 1 generous tote of Gala Apples
- Lettuce from Johnny Putt Farms, Littleton, MA (includes Microgreens and Edible Flowers)- Enjoy the microgreens as soon as you can, as they are best close to the date of being picked. I find that portioning out the salad at the beginning of the week helps me to ensure that all of my greens are enjoyed before getting wilty.
- Lettuce – If not enjoying within the day, remove leaves from the core, rinse, damp dry and re-pack in the fridge.
That’s about it on my end for this week. As always, be sure to check in if you have any questions or need more specific veggie guidance, I’m always happy to help! New ideas are also most welcome as well! Until next week, my dear farm family, sending best wishes. Sweet and savory dreams to you!