CSA Newsletter – Week 4 – July 6, 2016

beets or chard
potatoes – “caribe”
snow peas
shell peas
snap peas-small shares only
dill, parsley, or cilantro

I have been popping in and out of town for the past two weeks due to family gatherings, dropping kids off at summer adventures, and visiting friends, so I don’t have a lot of “farmy” news for you this week. Instead I will point out a few zucchini recipes. We are approaching the time of year where zucchini and other summer squash are prolific. Good thing they are versatile! We grow 4 different types so you will see them all eventually. The following is a list of suggestions and recipes for this incredibly useful vegetable:
1. Eat it raw. Most zucchini/summer squash is very mild in flavor: slightly sweet and slightly nutty. Dice it up and add it as a taco or burrito topping. Sprinkle on veggie pizza. Add chopped or grated squash to salads.
2. Grate or chop and add to stir fries, casseroles, soups, omelets, quiche, or just about any other savory dish you make. The flavor is subtle enough that it won’t alter the flavor of your dish, but it will add some nice texture, color, and nutrition.
3. Click on the zucchini link to see a whole list of recipes.

Starting from the top: green zucchini, patty pan, crookneck, Italian zucchini

Enjoy your veggies!

Jen, Jim, & the Rising River Farm Crew