2019 CSA Week 9
Things have been going well at the garden these days. We’re a week away (no more than 2) from sweet corn. We tried hiring some teenagers to help weed the plot last week but they only pulled 5-6 thistles per hour and spent an inordinate amount of time staring off in space. I think they must have just read Henry David Thoreau in school and decided the weeds had as much right as the lettuce to continue living. In any case we have a strict no transcendentalist philosopher in the garden policy, so it’ll fall to us to tackle the weeds. We also hired a new part time employee and are really happy to welcome Arianna to the natcol team. She already knows everything about small farms, no training necessary.
A small note on zucchini and kale – might’ve mentioned it in an email already, but my short term memory isn’t great in the Canadian reign of Trudeau – but it’s open season on both of them for folks who need some extra veg to feed their families. Just ask and you shall recieve.
For this week, plenty of staples
-Red onions (really nice ones)
-choice between cherry tomatoes or two slicing tomatoes
-thyme or oregano
-possibly a slicing cuke, no guarantees on this one though
Oodles of Zoodles!
Zucchini noodles are a wonderful substitute to regular pasta and work with any recipe! They are quick to make with a spiralizer and simply need to be sauteed with your sauce for 5 mins. So get your spiralizer, zucchini, and pasta recipe and make a delicious, filling, healthy meal!
By Natural Collective CSA
This is a good fridge cleaning recipe, that works well with lots of different veg and can be adjusted to accommodate whatever veg you have on hand.
3 Tbsp butter
2 Onions or 3 Leeks, washed and chopped
1 clove Fresh Garlic
3 leaves Kale, de-stemmed and chopped
2 Potatoes, washed and chopped into tiny cubes
8 Cherry Tomatoes, washed and halved
1 tsp Thyme
Salt and Pepper, to taste
1/2 cup milk
1/2 cup feta, diced (or cheese of choice)
In an ovenproof skillet, heat butter over med heat. Saute onions/leeks and potatoes for 5 mins. Add kale, garlic, and thyme, cooking until kale is wilted. Transfer mixture to plate.
Preheat oven to 375C. In a large bowl whisk together eggs, milk, salt, and pepper. Stir in feta and onion/leek mixture. Pour into skillet and top with cherry tomatoes. Cook until edges set (about 5 mins), then transfer to oven and bake for another 15 mins.