Today’s CSA Box | Week of June 14, 2021

*Click on produce above for Recipes

Flower CSA bouquet this week: Gaillardia

Specifically: Gaillardia pulchella ‘Lorenziana’, also known as Blanket Flower. They’re a pollinator-friendly wildflower native to North American prairies, a member of the daisy and sunflower families, and have a fun, showy shape thanks to their double petals! 

Reminders:

Please check the list to be sure you have flowers scheduled.

After you take your flowers, make sure the remaining flowers in the bucket are still in the water and will be in good shape for folks coming later.

This Week's CSA Box

Veggie Tips

Apricots (Thurs - Sat) - They are in the bag with your peaches. These are Royal Blenheim apricots, which are a considered one of the most flavorful apricot varieties out there, with some calling them the "pinot noir of apricots." Their delicate skin bruises easily so in the larger world of apricot growing, they've largely been replaced with other varieties that are firmer and easier to transport, are easier to grow, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders - this green color is unique to this variety and doesn't mean that they're really underripe. They're part of Slow Food USA's Ark of Taste for a reason! Enjoy!

Basil – Basil = summer! Remember that basil should not go in the refrigerator. Instead, keep it on the counter, out of the sun, in a glass of water (like a bouquet of flowers) and loosely cover it with a plastic bag. Change the water regularly and you will have good looking basil for at least two weeks. You can also make pesto and freeze it. Basil goes well with all the produce in your box this week - see the recipes in each section or this one for zucchini.

Eggplant (Friday & Sat) - We grow several types of eggplant (see here for what we grow, with additional varieties plus cooking tips here) so you'll get to try a few different types throughout the season. Some varieties work a little better for certain uses, but they all taste fairly similar and can be used interchangeably. For anyone who thinks they aren't an eggplant fan, keep an open mind and try it a different way. We don't think it's possible to dislike eggplant! It's great grilled (no grill? Use the broiler in your oven!), sautéed, roasted, in some cases, steamed and, like most summer produce, goes great with basil. And with summer squash! It makes a great addition to sandwichespastas, and more and can be added to soups and even made into dips, like baba ganoush! See our Recipe of the Week.

Garlic – The garlic is now fully cured and dried and can sit out on the counter. No refrigeration needed.

Green Beans (Thurs & Fri) - yay for green beans - so sweet and crunchy! You can eat them raw or cooked - no shortage of fun cooking ideas. A quick sauté with your seasoning of choice is never a bad way to go. See our Recipe of the Week.

New Potatoes – Remember to store your new potatoes in the refrigerator.

Peaches – No recipes needed, right? Store on the counter if possible, but they can be put in the refrigerator to slow down the ripening process, if necessary. You can speed up the ripening by keeping them in the paper bag – this traps the ethylene gas that they naturally emit. They are in the bag with the apricots.

Summer Squash (Green Zucchini & Yellow Crookneck) – Another summer staple has arrived! And it’s one of the most versatile summer staples – it’s good raw, grilled, sautéed, roasted, and more and can always turn into a loaf of zucchini bread! Yellow crookneck and the more traditional green zucchini can be used interchangeably and taste very similar. Summer squash absorb a lot of flavors, but also can be tasty when prepared simply, especially with basil. We have many great recipes on our website and this website has a great collection of recipes too. Squash should be stored in the refrigerator whole, dry and unwashed in a plastic or paper bag. The key to keeping them fresh for longer is to make sure it stays as dry as possible. Many folks recommend keeping one end of the bag open to encourage air circulation and keeping them in the crisper drawer.

Cucumbers (Thursday & Sat) - These fun cucumbers are known as "Painted Serpent" or "Striped Armenian." They're technically not a true cucumber, but are a member of the melon family. They have thin skins and don't need to be peeled. They're crispier than many other cucumber varieties and are a farm favorite. They make a great salad, or grain salad like this one or this one, or spring rolls, or just eat plain. They store best in the refrigerator, similar to the summer squash (see directions below!).

Cabbage (Tuesday & Wednesday) – Cabbage stores well, so it’s not a problem to keep it for another week if this week isn’t feeling like a cabbage. But it also pairs well with other items in your box this week. Like with zucchini and basil in summer rolls or potatoes. See our note below about cabbage and the Recipe of the Week.

Carrots (Tuesday & Wednesday) or Beets (only Wednesday) – Today your boxes either have the last carrots of spring or some of our really sweet beets, both loose!
Carrots aren’t the easiest to grow and harvest, but they’re so good. We’re a big fan of snacking on them raw, but you can add them to other dishes, raw or cooked. Like this soba noodle dish with zucchini. 
We tend to grow beets in the cooler months which doesn't give us much opportunity to enjoy them with warmer weather crops like basil! Try out a simple salad , bread salad, or even tacos.

Recipe of the Week

Crispy Smashed Potatoes with Fried Onions and Parsley

Recipe by Alison Roman for Food & Wine Magazine

ingredients

Kosher salt

1-1/4 lb. new potatoes or fingerlings (if your potatoes are larger than 1.5-inches or so, you should cut them up)

1/3-cup chicken fat, olive oil or peanut oil

Freshly ground black pepper

2 tablespoons unsalted butter

1/2 of an onion, thinly sliced into rings

1-teaspoon Aleppo or 1/2-teaspoon crushed red pepper flakes

Flaky sea salt

1/4-cup chopped fresh flat leaf parsley

instructions

Bring 2 inches of salted water to a boil in a large pot fitted with a steamer or colander. Add the potatoes and season with salt. Cover and steam for 8 - 10 minutes, until the potatoes are barely tender. If you don’t have a steamer, you can boil the potatoes in salted water until tender (10 - 15 minutes). Remove the potatoes and let them cool slightly. Using the bottom of a bowl or cup, or the palm of your hand, smash until just crushed to expose the inside (not too much or they will fall apart). Heat the fat of your choice in a large skillet over medium high heat. Add the potatoes in a single layer (working in batches if you need to) and season with kosher salt and black pepper. Cook until both sides are super browned and crispy, about 5 minutes per side. Remove the potatoes with a slotted spoon or spatula and transfer them to a serving bowl or platter. Add the butter to the skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling the skillet occasionally, until the onions have turned golden brown and started to crisp, 4 - 6 minutes. Remove the skillet from the heat and add the red pepper flakes, swirling the skillet a few times to combine. Pour the onions any butter in the skillet over the potatoes and top with flaky sea salt and the parsley.

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