Fern Creek CSA–Week 11

newsletter with photoThis week marks the half-way point in the CSA season, though not necessarily the half-way point in the harvest. We continue to fight critters in the grapes and dry beans, and fungus in the apples, so it’s good to be reminded of all the abundance in spite of unwelcome feeders. Right now we’re seeing lots of beans, which reminded me of a Mary Oliver poem that Marcile, one our CSA members (and dear friend besides), copied for us one year when the beans came into their fullness. Oliver’s marvelous reminder that food we eat from the earth is no ordinary thing is an invitation to gratitude for food grown at Fern Creek that we extend to you during this first week of August.

Beans Green and Yellowbeans
By Mary Oliver 

In fall
it is mushrooms
gathered in dampness
under the pines;
in spring
I have known the taste of the lamb
full of milk
and spring grass;
today
it is beans green and yellow
and lettuce and basil
from my friend’s garden –
how calmly,
as though it were an ordinary thing,
we eat the blessed earth.

From Swan: Poems and Prose Poems

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Anticipated in the Market

Italian Heirloom Borretana Onions

Italian Heirloom Borretana or Cippolini Onions

Varieties of Head Lettuces (Butterhead)
Kale (Dinosaur, Red Russian & Meadowlark)
Zucchini Squash & Summer Squash
Tromboncino & Patty Pan
Chard or Collards
Cippolini Onions
Red Ace Beets
Yukon Gem Potatoes
Copia, Beefsteak, & Rose de Berne Tomatoes
Baby Cakes, Armarillo & Snow White Tomatoes

Fortex beans & Rattlesnake Beans
Blue Lake Beans & Kentucky Wonder Wax Beans

Eggplant
Assorted Peppers
Spinach
Kolhrabi
Fennel
Green or Red Express Cabbage
Basil & Mint

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New from the Fields

Cippolini (also called Borretana) Onions

Soon we’ll be harvesting and storing all the Fern Creek onions for the year and pull out different ones week by week. Mostly, you’ll get Walla Walla onions until they are gone because they don’t store well. But this week we’re giving you a break from the Walla Wallas and treating you to this Italian heirloom. It has been cultivated since the 1400s, for centuries sold only by local producers. One description I read said, “Borettana onions are the Italian sports car of onions. Sweet, sleek and stylish with a wonderful flavour, they were once a rare treat only to be found at gourmet restaurants, now they are finally getting their due attention.” These are high-priced onions in speciality markets, valued for their unique mellow and sweet flavor. This flat, button-shaped onion stores well. When roasted whole in the oven, or cooked in some butter on the stove top the sugars caramelize and become a soft melt-in-your-mouth treat. Use them as a side dish with meats, or on kebabs, or in dish that features onion a bit more front and center.

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Jenny’s Nutrition Nook

As we head into August, one vegetable you will see a lot are varieties of summer squash. If you’ve ever grown a zucchini plant, you know it can grow and grow, leaving you with the question, what do I do with all of this? Well, there are many ways to prepare zucchini (and other summer squash) and one of my current favorites is to make noodles with it. I’m not usually one for kitchen gadgets, but I do recommend a spiralizer. This nifty contraption creates wonderful noodles out of vegetables and the zucchini noodles taste great with pesto, marinara sauce or any other kind of sauce. Even butter with Parmesan is a wonderful topping. For those with Celiac Disease and gluten intolerance or those wanting to increase the amount of vegetables in their diet, these alternative noodles are a great option.

Summer squashes are not only delicious, but are also packed with wonderful nutrition. They are low in calories and provide a generous amount of potassium, carotenes, and vitamin C. The water content of summer squash is very high, particularly zucchini, which makes it a great food to eat during the warm summer months to help protect against dehydration. Stay hydrated and enjoy zucchini for the next several weeks!

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Recipe of the Week

Rosy Coleslaw with Apple & Green Onion (from Asparagus to Zucchini)

Since you are seeing cabbage in the Market every week, here’s a recipe from the cookbook you received the first week. This is a lighter coleslaw than the more standard one that uses mayonnaise, and we like it a lot. In general, cabbage becomes our salad base this time of year, generally because we no longer have lettuce, although that’s different this year. Still, cabbage is a great salad base. Don’t forget to reference from Asparagus to Zucchini throughout the season whenever you need inspiration.

Ingredients:

4 c. shredded red cabbage
1/2 c. shredded or chopped carrot (or another vegetable that adds some color)
4 Tbsp. finely chopped green onion (or Walla Walla…)
2 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1 Tbsp. olive oil
1 large tart apple, peeled (optional) and finely chopped
salt and pepper to taste

Toss ingredients except salt and pepper. Chill 3 hours, season to taste and serve.

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