2016 CSA Week 13

Hi everyone,

I hope you've been enjoying the weather the past couple of days. It's been really beautiful out at the farm. The cut flower garden is absolutely spectacular right now! There are tall rows of sunflowers, crowds of zinnias and neat lines of gladiolas in flashy colors. In case you didn't know, Sue makes really gorgeous bouquets weekly or monthly for people who subscribed, but also does some special orders as well. If you have a party and need some flowers or need a bouquet for a gift, depending on the season she is able to make some really lovely and unique arrangements. I highly recommend them.


The tomatoes are pouring in right now, and we've got a nice steady stream of summer squash and cucumbers. All in all, things are going pretty well!

Here's what's in your bags this week:
Cucumbers
Summer Squash
Garlic
Red Onion
Beets with Greens
Tomatoes
Cherry Tomatoes
Beans
Sweet Peppers
Poblano Pepper (mildly hot)
Eggplant
Arugula- Large Shares only this week

And now for some recipes:

1) Heirloom Tomato & Cucumber Salad
I found this recipe on the Wegman's website- it looks like a nice simple mix of tomatoes and cucumbers. No fuss, no muss.

2) Tabbouleh
This is a Mediterranean salad with Bulgar wheat, cucumbers, tomatoes, parsley and mint. It's quite refreshing and makes a great side dish at cook outs, or you can eat it as the main meal. Try using cherry tomatoes, if you like in addition to the big tomatoes.

3) Summer Vegetable Lasagna with Zucchini, Eggplant and Tomato
This is a great way to use lots of the summer veggies!

4) Sarah's Summer Pasta
This is meal of my own making, and it's been well received my family.
Here's the general idea:
Ingredients: 3 cloves garlic, 1 pint cherry tomatoes, 1-2 small zucchini/summer squash, 1 can cannellini beans, mozzarella, pasta of your choice

• Saute garlic slices in oil in a skillet until they are slightly browned. Remove the garlic and set aside. 
• In the same skillet, saute zucchini and/or summer squash (cut into matchsticks, half moons, or chunks) until tender. 
• Add canellini beans, with a little of their liquid, and cook with the squash. 
• Meanwhile, lightly salt some cherry tomatoes before cooking them in a separate skillet. Cook the cherry tomatoes until they are wrinkled, browned and delicious-looking. 
• Cook pasta (I like farfalle or linguine with this meal)
• Toss the zucchini/bean mixture with the cherry tomatoes and add some cubed up mozzarella, to make it a little decadent. Sprinkle the top with the crispy garlic slices.

Enjoy!

Sarah VanNorstrand

for Lucky Moon Farm