2019 CSA Week 11


Hey folks,

So, just a smidge of bad news.  Our tomatoes have been hit with blight.  Blight, in my view, is proof that God prefers hunter gatherers and wants to deny us tomato sandwiches.  Or it’s meant to teach us about humility and that ultimately nature calls the shots, but I like the first explanation better.  Once it’s present in your soil, it’s always there.  It actually hit a month and a half ago, but we’ve been doing a reasonable job of keeping it at bay with hard pruning and a semi-regular application of an organic copper spray.  There’s still tomatoes, and will still be more (some of the plants are more resistant than others), but it is definitely cutting into our yield and there’s more fruit hitting the compost pile than usual.
But, all things considered the rest of the garden is in good shape and you can expect hearty shares until the end of the year.
So, here’s the share for the week.
-Leeks
-Colored carrots
-corn
-patty pan squash
-cherry tomatoes
-tomatoes
-cucumbers
-red onions
-jalepenos
-parsley

Leeks

Leeks are a great substitute for onions when a recipe calls for sauteing. They are great in soups (potato leek soup!). Rumor has it they are also great in potato salad as a substitute for onions.

Pan Fried Patty Pans

By Natural Collective CSA

Ingredients

1/2 lb of Patty Pans

3 Tbsp butter

Salt and pepper to taste

Parmesan for topping

Instructions

  1. Wash, trim of ends, and half or quarter patty pans depending on size.

  2. Heat butter over medium heat in a pan on the stove.

  3. Add prepared patty pans to the pan. Cook for 10mins until softened and lightly browned. Salt and pepper to taste.

  4. Serve patty pans and top with a generous helping of freshly grated parmesan.

Israeli Salad

Adapted from toriavey.com

Ingredients

1 lb Cucumbers, diced

1 lb fresh ripe tomatoes, diced

1/3 cup minced red onion

1/2 cup minced fresh parsley

3 tbsp extra virgin olive oil

3 tbsp fresh lemon juice

Salt to taste (about 1/2 tsp)

Instructions

Place ingredients in a bowl and mix together.

Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.