The spring rains continue here on the farm – almost 9 inches in the last 7 days! We’re still able to get in and harvest for our CSA members, though new planting has been delayed.
The soil is saturated and too wet to work. However, we should catch up soon after things dry up. And the cooler weather should delay the heat of summer a bit so we hope the plantings will align with the right seasonal conditions.
New this week are cucumbers, beans (green and other colors), and garlic. We may have enough blackberries for a few shares.
Here’s the harvest we expect for Week 7.
Full Share: Carrots, Kale, Turnips or rutabaga – (double portions of each),
Cilantro flowers, Cauliflower, Dill, Spinach or lettuce, Squash or zucchini, Cabbage, Fresh Beans, Chard, Garlic, Shallots or onions
Half Share: Carrots (double portion), Kale, Squash or zucchini, Cucumbers, Garlic, Shallots or onions, Cilantro flowers, Dill
(Share contents may change slightly throughout the week depending upon harvest
Spring Week 7 Full Share, clockwise from top left, carrots, kale, lettuce, cabbage, turnips, rainbow Swiss chard, beans, cilantro flowers, garllic, cauliflower, dill, shallots, cucumbers, squash.
Cilantro flowers, like the leaves and seeds, have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.
For those of you receiving full shares, you may be surprised to find purple, yellow and green beans in your bag this week. These are all heirloom varieties and can be cooked just as you would any green bean. The purple beans will turn green when cooked, but have added nutritional value due to their color.
“Purple foods contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more.” (Source)
We love growing colorful foods that you can’t find in stores. Some of our favorites this year have been purple and yellow carrots, rainbow Swiss chard, and of course our beans. We hope you enjoy them too!
I’d like to share one of our family favorite squash recipes with you. It’s very easy and delicious! You can use any type of summer squash or zucchini in this recipe. You will also get to use some of your fresh garlic and onions or shallots from your CSA this week!
Creamy Squash with Bacon
Ingredients
6 slices bacon, chopped
2 cloves fresh garlic, minced
1 small onion, sliced
2 cups squash, sliced
1/2 cup heavy cream
2 ounces cream cheese
Salt and pepper
Directions
Brown bacon with onions and garlic and cook until onions are soft. Add sliced squash, cream and cream cheese. Cook on medium heat, stirring occasionally, until squash is soft and cream cheese is melted. Salt and pepper to taste. Enjoy!