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BGF CSA Newsletter Week 7

Posted 7/21/2010 7:45am by Scott Farabaugh.

Greetings BGF CSA Members,

Wow! What a huge difference this summer's weather has made compared to last season. We seem to be harvesting crops 1-2 weeks ahead of schedule. We've already had green peppers, some tomatoes and sweet corn!

As the "pea season" is coming to an end, they will be replaced with sweet corn and tomatoes in the coming weeks. Our shell peas have ripened rather quickly over the weekend, giving them a "starchier" taste. You may find that they will taste better cooked rather than raw. We hope you have also enjoyed the sugar peas...they are one of our favorites and are hard to find in our grocery stores.

Just a reminder that our sweet corn is one of 2 non-organic products that we provide (potatoes being the second). We are not currently equipped to offer either of these products organically. Please know that we spray the least amount possible. Along those lines, we apologize ahead of time in case you find a worm in one of your ears. They always pick the best ears! We simply cut out the "bad part", then cook and eat as usual.

What you may expect to find in your box this week:
lettuce
cucumbers
sugar peas (we eat with the pod)
shell peas (we eat without the pods)
zucchini
sweet corn
broccoli
red onion
...and a surprise item

Culinary Corner

Always wash your produce!
A simple way to prepare cucumbers is to slice and toss with italian dressing. Our kids love them! Another simple recipe is to prepare a Hidden Valley Ranch packet as directed (with mayo and milk), and pour over sliced cucumbers. You can also add sliced onions if desired.
Our favorite way to prepare sweet corn is to bake it in the oven (on those not so hot days). We simply remove the outermost leaves and trim the silk with scissors. Place on a baking sheet (with the remaining husk still on) and bake at 350 for 30 minutes. Then remove the husk carefully (it will be hot) and enjoy!

In the Kitchen

Broccoli Salad
1 head broccoli, cut into flowerets
1 red onion, diced
8 oz. cheddar cheese, chunked or shredded
3-4 slices bacon (cooked and crumbled) or use 3/4 jar Bacon Bits

Dressing:
1 cup mayo
1 tbsp. vinegar
2 tbsp. sugar
salt & pepper to taste

Prepare first 4 items and toss in bowl with the dressing. Chill for several hours before serving.

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

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