[2016 CSA Week 12] [August 23]
Every year some crops do better than others. This year our eggplants are just poking along, not really giving us any fruit to speak of even though the plants are looking beautiful. Maybe it was the strange weather... the drought, the heat, not really sure. We decided to trade a bit of one of our fall crops to fellow farmers from Terra Organics (another farm here in Contoocook) for some of their certified organic eggplant. It is a good feeling having one farmer help out another.
This week is a good week for a panzanella salad. Toss chunked bread with a bit of whatever odd amounts of vegetables you have kicking around such as beans, greens, and fresh tomato then top with a garlicky salad dressing. Below is a great recipe for it, but we use any veggies we have on hand.
We have flowers for sale, along with Maple Syrup. If you are interested in bulk tomatoes for making sauce/soup/canning let us know in advance and we can set up time for pick up.
This week's share...
- Summer Squash/Zucchini
- Swiss Chard/Greens of some kind
TUSCAN PANZANELLA from Moosewood
1 medium zucchini
1 medium summer squash
1 each red and yellow pepper
1 tablespoon olive oil
Slice and brush vegetables with oil and roast at 450 degrees
12-16 asparagus stemmed
1 cup sugar snaps
Blanch 2 minutes
When these are not available substitute other veggies - green beans, broccoli, roasted carrots, roasted beets, roasted onion. Use your imagination.
2 cups chopped tomato
8 cups mescaline mix
Mix all vegetables together and set aside.
Oil and vinegar mixture
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons basil, or thyme or parsley (1 or a combination)
Mix and toss with vegetables.
Cut 1 large loaf of crusty French or Italian bread and serve separately as a topping for salad.
Creamy Garlic Parmesan Dressing
2 garlic cloves minced
1 cup olive oil
1/4 cup red wine vinegar
1/2 cup grated parmesan cheese
1/2 teaspoon salt 1/2 teaspoon pepper
1/2 cup milk
Combine all and serve separately.