Here is what you can expect this week at Farmily CSA Pickups:
- Beets (the best! try them roasted in the oven with oil, salt, & pepper. make extra and put them in the fridge overnight. slice them cold and top with feta for the best beet salad, or add to your other salads)
- Caraflex Cabbage (a regular cabbage with a sweet mild taste, it’s pointy & smaller. If you have never grilled or roasted cabbage- you are in for a whole new world of taste!)
- Toscano Kale (aka Dinosaur Kale, aka Lacinato Kale- great in soups and marinara, great grilled, the best for kale chips)
- Red New Potatoes (smaller red potatoes, tender skinned, naturally creamy and buttery. We store ours in the fridge unwashed. do NOT store near onions! Great in potato salad, roasted, or mashed)
- Green Curly Kale (the kale most of you are familiar with)
- Rainbow Swiss Chard (beautiful. if kale and spinach had a baby- it would be this. eat raw or sautéed or in a quiche- so versatile)
- Cucumbers (burpless, not bitter)
- Dill (make cucumber dill sandwiches! make refrigerator pickles! throw some in with your potatoes & roast. You can preserve the dill to use later if you like to make pickles or anything else. You can hang it upside down by the stem and let it dry in a paper bag, or freeze it in a ziplock bag and just snip off pieces as you need it.)
- Buttercrunch Lettuce (the last of this until fall! Head Lettuce-perfect size for lettuce wraps/lettuce tacos- or chop it up for a salad beautiful green and magenta color)
- Zucchini (get out your spiralizers!)
- Candy Onions (Big beautiful sweet onions- literally they taste like candy when roasted!)
- Green Beans (try them roasted OMG!)
- Basil (store just like you would cut flowers- in a small jar or vase with their stems in water. I keep on my windowsill above my sink)
- Cilantro (it only comes once a year like Christmas! If you love it, put it in a blender with a little water or oil- and put in ice cube tray to freeze. then store in ziplock bags. Drop into tacos or make salad dressing with it all year long!)
- Yellow Summer Squash
- Red Cabbage
- Savoy Cabbage (just a curly leafed regular cabbage)
- Heirloom Sweet Corn & Tomatoes are coming soon! They are trickling in and you may see one of these at your pickup this week!
- JUST ADDED! BELL PEPPERS!
Don’t forget about the hitchhikers y’all! Since Allenbrooke Farms is Certified Organic and we don’t spray anything on our gardens, you will sometimes get little ladybugs and other teeniny bugs that want to hang on. and even eat on your food a little. We always wash everything before you get it, but nature happens. I know it can sometimes be hard to get used to, but it’s your proof that we are growing things right!
Recipes to try this week:
All the other zucchini recipes! Zucchini sliders, zucchini pizza, zucchini chips, and more!
Zucchini Lasagna (I make my own version of this all the time! it’s fabulous and freezes so well)
Basil Pistou (this is how I preserve my basil- put in ice cube trays till frozen, then in ziplock bag)
Chocolate Zucchini Cake with Sour Cream Frosting (I use greek yogurt instead of sour cream)
Cheddar Zucchini Bread (can add bacon, jalapeños, chives…..)
Lazy Man Cabbage Rolls (Farmily Member tested & recommended!)
Crack Slaw (y’all. just try it! SOOOO good! one pot meal- people freak over this meal, google it- it’s totally a thing. not gonna win any food beauty contests but dang it’s easy and good)
Roasted Beet Salad (MY FAVE! I hated beets till we grew them!)
Cucumber Mojit0 (treat yo self!)
Cilantro Slaw (this is so good with BBQ y’all- from Pioneer Woman)
Italian Seasoned Kale Chips (Farmily Favorite!)
Creamed Swiss Chard this is my recipe, and it is fabulous!
How to Sauté Greens (yes the recipe says kale but we use this recipe with any of the greens- bok choy included)
Swiss Chard & Herb Tart (who tarted? who charded?!)
My Favorite Sautéed Kale (this is how we cook all the greens (collards, mustard greens, turnip greens, bok choy, napa cabbage, all the things) sometimes without the pepper flakes though, and sometimes we add sriracha)
Freeze your Greens for Smoothies (you’ll be glad you did!)
Red Potato & Leek Soup (if you don’t want it now since it’s so hot, make and freeze for winter)