Week 8, and the heat is on!

Hello everyone,
Hope you're doing well this week and are keeping cool as best you can. More of the same, in the weather department, I'm afraid. But we keep on going and keep our hopes up for rain.

Your bags this week:
White onions
Salad Mix
Rainbow Swiss Chard
Arugula (due to the heat, it's gotten pretty spicy!)
Summer squash
Sugar snap peas
Snow peas (regular shares)
Green, Yellow and Purple Beans (large shares only, this week, but there will be beans for everyone next week!)

Due to the heat and drought, veggies aren't coming on with their usual vigor, so we have to play around with who gets what between the regular and large shares. But don't worry! If you didn't get it this week, you'll get it next week. We'll make sure everyone gets their fair share!

Just an aside: everyone this week got one zucchini and one summer squash, but some of the zucchinis (and they're one of my favorite varieties, called Sebring) is a bright saffron yellow, though you might have thought they were another kind of yellow summer squash. But all the squash in the picture below are zucchinis, and the yellow one pictured is most likely Sebring:

Here are two links to arugula recipes as recommended by one the CSA members. Check them out here:
Mediterranean Barley w/ Chickpeas and Arugula
Arugula Pesto Recipe

And here's one from my beloved Joy of Cooking

Creamy Pasta w/ Chard and Tomatoes

1) Heat in a large saucepan over medium-high heat
       1 Tablespoon olive oil
-add and cook, stirring occaisionally, until soft and golden, 2 to 3 minutes
       1/4 cup chopped onions
       2 garlic cloves, minced
       1/4 to 1/2 tsp crushed red pepper flakes
2) Add and cook, stirring occaisionally, until most of the liquid is evaporated, about 5 minutes
      2 large ripe tomatoes, chopped, or 1 cup chopped drained canned tomatoes
3) Add and cook, stirring until chard has wilted, about 2 minutes
      1 bunch chard (~ 1 lb) trimmed and cut crosswise into 1/2 inch strips
4) Add and cook 2 minutes or until bubbling, then remove from heat
      3/4 cup heavy cream
      salt and black pepper to taste
 5) cook 8 oz fettuccine or egg noodles, when ready, drain, then toss with sauce, adding
      3/4 cup grated parmesan, about 3 oz

Enjoy!

Sarah VanNorstrand
on behalf of Lucky Moon Farm