2019 CSA Week 6


Hey gang,

It’s now impossible to work in the garden past 6pm without a hoard of mosquitoes descending upon you. I was gonna give blood next week but now I’m thinking I should wait until the reserves are replenished.

Good news on the garden front for the bean lovers out there (which I assume is everyone), we picked for the first time this week. They aren’t producing quite enough to throw in the CSA yet, so we’re going to revert back to some classics this week while we wait on a few slower crops to really come on strong.
-garlic
-golden beets
-carrots
-zucchini
-kale
-head lettuce
-choice of herb

Storage Tips

Garlic stem can be cut, leaving 3” of stem above the garlic globe.

Too much kale in your life? Freeze it! Wash it, remove the main stem, put in a zip lock bag and freeze it. Don’t bother chopping it, as it can be crumbled in the bag when frozen. Frozen kale is great in soups and sauteed. It is a nice replacement in recipes that call for sauteed spinach.

Veggie Bowl with Tahini Dressing

By Natural Collective

This is a great dish when you are not feeling another salad and want to change it up a little. Add some pieces of grilled chicken or toasted chickpeas to round it out as a one dish meal. The great thing about kale is it won’t go soggy when dressed, so make enough for leftovers and you’ll have a great lunch tomorrow!

1 bunch Kale, washed and ripped in desired bite size pieces

4 Golden Beets, washed and chopped into bite size chunks

1 cup Zucchini, washed and chopped into bite size chunks

1 cup Carrots, washed and chopped into bite size chunks

3 Tbsp olive oil

Salt and pepper to taste

Dressing

1/2 cup tahini

2 Tbsp apple cider vinegar

1 Tbsp maple syrup

3 Tbsp water

Add dressing ingredients to a jar and shake vigorously.

Place prepared kale in a large bowl. Pour half on dressing over kale and massage dressing into kale with hands. Set aside.

Add golden beets and carrots to a grilling pan. Add olive oil, toss, and season with salt and pepper.

Grill golden beets and carrots on the bbq over low heat for 25-35mins (until easily pierced). Add zucchini after beets and carrots have a 10-15 min head start.

Place grilled veg on top of dressed kale. Serve. Add extra dressing as personal preference dictates.