Notes from the field (a.k.a. Sasha):

Life at the farm is very busy in the lead-up to Garlic Fest! Since the lovely crops aren’t really aware of that fact, it is business as usual for them. A couple of our superstars: beans are now in full swing, so you can be looking forward to them in boxes to come. The zucchini are still going strong, so read on for some more ideas for how to use these great garden staples.

This week’s box has:

chard
kale
beans
tomatillos
zucchini
carrots
beets
potatoes
turnips
scallions
parsley
garlic

A note on the garlic in your box: We’ve separated the garlic into cloves this year for the CSA boxes to have cloves available for planting and to salvage damaged bulbs. Instead of full bulbs in your boxes, you will find a handful of fresh garlic cloves. Please come the garlic festival this Sunday if you’d like to purchase full bulbs for your pantry.)

New this week are tomatillos, for which Sasha has shared a recipe she got from one of our CSA’ers last year. She does not remember who shared it, so she sends her thanks to all of you as it has become her favourite tomatillo dish.

Tomatillo poached eggs:

Chopped tomatillos (about 1 cup per egg)
Small onion or 1 – 2 cloves garlic (per egg)
Olive oil
Eggs as you wish to poach
salt, pepper to taste
feta cheese (optional)

  1. Saute onion/garlic and tomatillos in a generous amount of olive oil, about 5 minutes or until they’ve stewed to your liking.
  2. Add small amounts of water if tomatillos are looking pasty.
  3. Gently crack egg(s) into tomatillos, being careful not to break yolks.
  4. Cover and cook about 5 minutes, or to desired yolk hardness.

Optional: crumble feta cheese over whole dish when done.

Serve with fresh french bread, rice, quinoa, or zucchini/summer squash cakes (recipe below).

Summer Squash Cakes

Squash and zucchini are everywhere this week. If you are looking for an alternative to bread for poached eggs, or crab cakes, you can’t do much better than Zucchini cakes (or fritters).

You will need:

3 cups grated (raw) summer squashes. (I used one large zucchini and one yellow scallopini)
1 cup flour
1 t salt
1 t baking powder
2 eggs
1/2 diced onion
1 T crushed garlic (yes, a tablespoon)
1/4 oil (we used canola)
How do you cook up your CSA veggies? Let us know your favourite recipes!

  1. Wrap the grated squash in a clean dish towel and squeeze out as much liquid as you can.
  2. Mix the flour, salt and baking powder together in a bowl.
  3. Add squash, onion, garlic and eggs and mix until combined into a batter.
  4. Heat oil in a frying pan.
  5. Drop batter into hot oil in large spoonfuls. (We made 6 cakes.)
  6. Cook until golden brown on each side (3-4 minutes per side)

Serve with any sauce of your choice (we made a remoulade, but any sauce will work). The two leftover cakes were used as a base for poached eggs with a ground cherry salsa.

Enjoy your box this week!

Thank you!
The CSA helps to support the Sharing farm, and the community programs that we grow for, in a big way.

With love,
Bonnie $ the 2014 Sharing Farm Crew

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