CSA Week 11 – Tomatoes

They came late, but tomatoes are here! One of our favorite summer indulgences is a toasted bagel with cream cheese topped with thick slabs of juicy, sun-ripened tomatoes, salt and pepper. Heaven 🍅

Another recent find is TikTok Pasta or baked feta and tomatoes. This recipe from Grilled Cheese Social is just one of several variations you can find – this one uses basil, which you have in you box, along with cherry tomatoes. So simple and satisfying; no wonder it was an internet sensation! 

Green Walnuts for sale

It’s a good year for walnuts – hoping this year there will be too many for the squirrels , and we can put some by.

But right now the nuts look like big green eggs – just the time to make an Italien liquer called Nocino. Started now, soaked in vodka with a few aromatics, the dark, earthy aperitif will be ready to share with family and friends at Christmas.

$10 for 30 nuts, enough for one batch. Contact the Farmer for pick-up, 360-338-8654

CSA Week 8 | Cucumbers

In the heat of the summer, cold cucumbers are especially refreshing. You can flavor your water with a few pieces, or take a break with cold cucumbers slices over your eyes!

And of course, eat them. We have forever made quick cucumber salads with onion, salt, pepper, olive oil and vinegar. So this smashed cucumber salad takes things up a notch, and is amazing alongside grilled protein.

We’ve also really enjoyed making quick pickles, which elevate summer burgers, sandwiches and salads. This recipe walks you through all kinds of quick pickles with produce in your box.

Stay cool!

CSA Week 7 | Zucchini

The old joke is to lock your car when zucchini season rolls around, so your neighbors don’t leave you with their extras. But why? Zucchini is so versatile, it can go from sweet to savory, grilled, baked, sauteed, etc. Last year, I tried roasting and freezing to great success.

We have two recipes for you this week – as a bonus both call for the parsley in your box for a chimichurri. The first is grilled zucchini. The second is for a pasta salad (this calls for cherry tomatoes and ours are on their way – promise!).

Zucchini are known as courgette, which reminds me of this cute comedy sketch. Enjoy!

Parsley makes a great bouquet!

CSA Week 6 | Basil & Tomatillos

Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Done!

Tomatillos are also in your boxes this week. Working on the concept that hot foods make you cool, we offer two tomatillo soups, one vegetarian and one with sausage.

CSA Week 3 | Kohlrabi

Anyone remember how hard it used to be to find recipies back in the day of the library card catalog? And way before cell phones, I confess to quietly ripping recipes out of magazines at the dentist’s office (shhh!). Point being, it’s a good time to be a home cook with so many resources available for ideas and inspiration.

These kohlrabi recipes from The Spruce Eats cover everything from slaws to fritters and soup. When cruising for recipes, I’m always looking for simple preparations, with pantry staples, that highlight the flavor of the food. Will be trying the slaw for sure!