2019 CSA Week 7

Hey gang,

Extra special farm share coming up tomorrow. We’re attempting to atone for the cardinal sin of over-zuchinni-ing (lust, gluttony, over-zuchinni-ing is the order I think, and we’ve only committed one of them). For those patiently waiting for tomatoes, the first sun-gold cherry tomatoes are beginning to ripen up and they are delicious. I’d expect them in the box next week. For now




-beans (green or yellow, they’ll be a choice until there isn’t)




Leek and Carrot Saute aka Barasia

By sweetpillarfood.com


2 1/2 cups leeks, chopped

2 cups carrots, chopped

3 tbsp olive oil

1/4 cup vinegar, apple cider

1 tsp salt

1-2 tbsp lemon, fresh (optional)


In a large skillet over medium heat, pour olive oil. Allow to heat for a minute, then add carrots. Cook for about 5 min. Then add leeks and cook another 5 min. Add the vinegar, salt and lemon (is using). Cover and let cook together for another 5-10 min or until veggies are tender.
Recipe Notes

You can add more or less vinegar if you like. You can also leave it out altogether, but it really makes the dish shine. For some heat, you can add one or two jalapenos (with or without seeds) chopped, at the same time as the leeks go into the skillet.

Buttery Garlic Beans

By allrecipes.com


1 pound fresh green or yellow beans, trimmed and snapped in half

3 tablespoons butter

3 cloves garlic, minced

2 pinches lemon pepper

salt to taste


Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt