CSA Share June 13th

[Kelly913]

More of the same, but here's the list.  Next week we're getting the first of the summer produce, but I'll be gone, so a friend is picking up and using my share.

• onions
• kale
• garlic
• pecans (super yummy!)
• chard
• squash
• beets

What did you get? 

[4kidz916]

Yum!  We're getting yellow squash, green peppers, cucumbers, and few tomatoes from my garden.  Although, something is doing a number of my tomato plants this year so I don't think they're going to make it much longer. :(

[chrissysnow22]

I got
Bananas
Pluot
Nectarine
Peach
Tomatoes
Zucchini
Onion
Arugula

[Kelly913]

Yum! 

Quoting chrissysnow22:

I got
Bananas
Pluot
Nectarine
Peach
Tomatoes
Zucchini
Onion
Arugula

 

[Kelly913]

I can't wait for fresh peppers and cucumbers!  Bummer about the tomatoes! 

Quoting 4kidz916:

Yum!  We're getting yellow squash, green peppers, cucumbers, and few tomatoes from my garden.  Although, something is doing a number of my tomato plants this year so I don't think they're going to make it much longer. :(

 

[michiganmom116]

I don't get CSA, but I did get 4 strawberries out of my patch this week!  LOL

[chrissysnow22]

The nectarine was the best I ever had!

Quoting Kelly913:

Yum! 

Quoting chrissysnow22:

I got
Bananas
Pluot
Nectarine
Peach
Tomatoes
Zucchini
Onion
Arugula

 

[jessicasmom1]

 yum !

[Kelly913]

Don't eat them all at once, you'll get sick!  Hahaha! 

Quoting michiganmom116:

I don't get CSA, but I did get 4 strawberries out of my patch this week!  LOL

 

[michiganmom116]

LOL

I'm hoping to see many more this next week!

Quoting Kelly913:

Don't eat them all at once, you'll get sick!  Hahaha! 

Quoting michiganmom116:

I don't get CSA, but I did get 4 strawberries out of my patch this week!  LOL

 

[scapermom]

Got my bag this morning here's what's in it:

Beets

Kale

Kohlrabi

Swiss Chard

Turnip (baby)

Recipes from the farm...

Kathleen's Swiss Chard Casserole:

1.5 cups cooked rice
1 bag (3-4 cups) cheddar cheese
1/2 bunch Swiss chard cleaned trimmed and rinsed
Salt and pepper

Set oven to 350. Layer in a casserole dish rice, Swiss chard and rice twice seasoning all layers with salt and pepper. Bake for 45 mins or until golden.

Kathleen's Swiss Chard Pasta:

1 can petite tomatoes with garlic
1 spoonful of tomato sauce
2 garlic cloves diced
1/2 bunch of scallions diced
1/2 bunch swiss chard cut cleaned
1/2 box penne pasta cooked 1 min less than box
Parm cheese

In a skillet melt 1 tbs each butter and olive oil. Sauté the scallions then add in garlic, tomato sauce and diced tomatoes. Season with salt and pepper. Cook about 5 mins then add the Swiss chard. Cook another 5 mins until the sauce thickens. Add in the pasta and cheese and heat another minute or so.

 

Denise's Kohlrabi and Carrots:

1 medium kohlrabi, chopped
4 carrots, chopped
1 1/2 c water or broth
1/4 t nutmeg
1 T margarine, optional
 salt and pepper, to taste

  1. Heat a medium skillet, put kohlrabi and carrots in it and cover with about 1 1/2 cups lightly salted water or broth.
2. Cook about 10 minutes until vegetables are cooked and the water is gone. You might need more water, so feel free to add some.
3. Now you can lightly mash the vegetables, leaving a lot of texture.  Don't try to make them smooth like mashed potatoes.
4. Add nutmeg and margarine. Season, to taste.                                              

Melissa's Kohlrabi Gratin:

2-3 kohlrabi with leaves

1 T butter or olive oil

1 clove garlic

2-3 T sliced green or bulb onion

2 c stock

2 T flour

salt and pepper to taste

2 ounces sharp cheddar or other strong cheese, grated

Preheat oven to 375 degrees. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into ¼" slices or cube into 1/2 ‘ pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to ¼" wide. Repeat.

In a large pan heat 4 quarts water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large sauté pan, heat butter or oil. Sauté garlic and onion for 2 minutes. Remove, set aside. Add 3 cups stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until crisp tender. Remove from pan. Remove 1 cup stock and into it stir flour. Add back to stock in sauté pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi greens. Coat with sauce. Add ½ to 1 cup more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approximately 15-20 minutes.