BGF CSA Newsletter Week 10

Greetings BGF CSA Members,

We made it to the half-way mark of the season! And we're still growing in members and produce!
We will have a short break from lettuce after this week. You'll receive head lettuce this week, but it may be three weeks or so before getting salad mix. We had done a third later planting of lettuce hence the gap of time - but I'm sure you'll appreciate the break!

We hope you're enjoying the corn - this year's crop has a better taste than last year's. Some say the cob seems tougher, which sometimes it can be. If it's too much trouble to eat on the cob simply slice the kernels off and smother it with butter!

This is a busy time of the summer for vacations. Many of you are good about giving us advanced notice (2 weeks), but some of you are not. Please be mindful that we keep close count of boxes and quantity of what goes in them. Also, when you request a week off due to vacation, you are due a double up box at a later date. So when emailing us to tell us about your vacation date, let us know your double up date as well. Thanks!


What you may expect to find in your box this week:
head lettuce
green peppers
hot peppers (...and they are hot!)
cherry or grape tomatoes
slicing tomatoes
cucumber
zucchini
sweet corn
eggplant
cantaloupe


Culinary Corner

• always wash your produce! 
  
• If you enjoy salsa, this is a good week to make it since you have tomatoes and peppers. You can even add corn for a fuller taste. Try this on top of a burger...YUM!
• Another tomato option...saute tomatoes with onion and eggplant with olive oil and garlic. Serve over cooked pasta.
• We gave you a recipe for Zucchini Quiche in the Week 6 Newsletter. What our sister-in-law tried was to not use meat, and add 2 cups of corn and a sliced green tomato. She added the corn (cooked and off the cob) to the batter mix. Then she poured half the batter into a baking dish, added the sliced tomatoes as a second layer, and poured the rest of the batter over top as a third layer. (This is a nice variation for our vegetarian members.)

...in the Kitchen

Garden Relish
3 ears of corn; husked, cooked, kernels off cob
2 tomatoes, diced
1 onion, diced
cucumber, peeled, seeded, diced
1 green pepper, seeded, diced
1/2 C balsamic vinegar
1-2 T sugar
1 T dill, parsley, basil, cilantro, or other favorite herb
salt & pepper to taste

Dissolve sugar in vinegar in a quick boil. Remove from heat and cool. Mix all other ingredients. When vinegar mixture is cool add to veggies and stir. Refrigerate. This recipe is best if made day before serving. Will keep in refrigerator up to 1 week.


Keep cool!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com