BGF CSA - Newsletter Week 5
Greetings BGF CSA Members,
We hope you enjoyed a festive and safe Fourth of July weekend. Things are getting very busy around the farm - and very hot...definitely not blight weather! Wasn't it just a few weeks ago that we were complaining about too much rain? Apparently it was too much complaining - what we wouldn't do for some rain now! We are irrigating every day - no water is making it to the creek, that's for sure.
Our cucumbers are coming in nicely- you'll be seeing them in the next week or so. Some have marks on them resulting from bug bites when the fruit was smaller. Pay no mind to these marks as they have no affect on the quality of taste to the fruit - just the appearance.
And our zucchini is also coming in abundantly. Hope you are ready for it as you'll be seeing it for several weeks. Enjoy!
What you may expect to find in your box this week:
salad mix
cabbage
zucchini
peas
sweet onion
parsley
swiss chard OR spinach
Culinary Corner
- Always wash your produce!
- When using zucchini, it isn't always necessary to remove the skin. It is the skin that holds the most nutrients, so you don't want to rid it if possible. However, if the fruit has aged a bit, the skin can become bitter in taste. In this case, you would want to remove the skin so as not to ruin the flavor of the dish you prepare.
- Parsely is a great herb to dry. Though it has a nice flavor when fresh, if you want to store it for future use, you might try drying it by hanging it upside down. When dry, crumble it into an air tight jar. (Note: dry herbs are stronger in taste than fresh herbs.)
In the Kitchen...
Baked Zucchini & Rice
3 C sliced zucchini
½ C uncooked rice
1/3 C chopped onion
¼ C parsley, chopped
1 clove garlic, chopped
1-1/2 t salt
½ t pepper (more if desired)
¾ C boiling water
3 eggs, beaten
¾ C milk
1 C cheddar cheese
Mix first seven ingredients in saucepan. Add boiling water, cover, and cook on low for 15 minutes. Remove from heat. Mix eggs, milk, and cheese in small bowl. Add to saucepan and stir. Pour into greased casserole dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and cook for an additional 5 minutes. Serve warm.
Skillet Cabbage Pasta
1 stick of butter
1/2 head of cabbage, chopped (use whole head if you enjoy cabbage!)
1 onion, chopped
1 box small pasta shells
1 C cottage cheese
Cook pasta according to box directions. Meanwhile, in skillet, melt butter and add cabbage and onions. Cook until onions become translucent. Remove from heat and stir in cottage cheese. Add cabbage mixture to cooked pasta.
(Yes, hot cottage cheese is delicious and healthy! You may also add leftover chopped ham to create a full meal.)
Have a great week!
Scott & Chrissy Farabaugh
814-948-7188