23 Jul

Week 6 – Summer share

Hot! Hot!  Hot!  Need I say more?  We have been trying to get as much done in th early part of the day, as we begin to wilt by early afternoon….the plants, too!  With the heat also come the bugs, and the flea beetles  have arrived in full force.  They love to chew on all of the brassicas, mustards, radish and even the lower leaves of the tomatoes.  I treated some of the beds this past weekend with biological organisms that are supposed to weaken the immune systems of the soil dwelling beetles so that they stop producing and eventually die.  As with all organic methods it will be a slow process and I am sure there will still be some damage to the plants.  However, seeing a few holes in the leaves is so much better that eating food sprayed with toxic chemicals.  The plants don’t have to look perfect in order to be nutritious.  The vital goodness will still be there.

As a result of the heat, the summer squash and peppers are finally starting to grow!  Still not enough for your share this week, but I should have some for you next week.  I am hoping for beans, too!  Keep your fingers crossed.  Every year the garden has its successes and challenges.  This year the broccoli was not great, but the cauliflower and cabbages have been beautiful.  I have never experienced slow growing summer squash.  This year is the first time for me!

Your share this week will include garlic, braising greens, Parisienne carrots, beautiful beets, Swiss chard, scallions, cauliflower, small early tomatoes and herbs including basil.

Thursday is a long day for me, so if you are not going to be able to pick up your share by 6 PM, please call and let me know.

I am getting rid of several rows of large lavender plants, in order to make room for more strawberries.  You are welcome to come and dig out  as many as you would like.  They are big, healthy plants.  Otherwise, I will be throwing them out.

I will continue to have fresh eggs for you at $3 per dozen, and you can either return your egg cartons here or at the Good Earth Market so that they can be reused.

I hope you enjoy the recipes below.  I have been  roasting the cauliflower and it is delicious and so quick and easy to make.

Roasted Garlic Cauliflower

Servings: 6

Tender roasted cauliflower tossed in olive oil and garlic is topped with Parmesan cheese and broiled until golden brown.


2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley


Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.


Stir-Fry It! The Anything Goes Meal!

Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.

Ingredients (or whatever other vegetables you have kicking around)

1 bunch scallions, chopped
1 bunch green garlic tops, chopped
½ lb of carrots
1-2 cups of snow peas, sugar snap peas, or green beans
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or Swiss chard, beet tops or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes

Sauté your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas or beans, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.


Potato, Bacon, and Greens Frittata

You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.

Serves: 6


1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
3/4 cup cooked greens, such as mustard, chard, spinach or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)
1 1/2 tablespoons olive oil
2 large sweet onions, thickly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
8 large eggs, lightly beaten

1. Preheat oven to 350º. Heat oil in a cast iron skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.

2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto plate.


Roasted Garlic & Tomato Bruschetta

Serves 4-6

1 garlic head, whole
3 teaspoons olive oil
salt and pepper to taste
1 medium tomato, diced
¼ cup fresh basil, chiffonaded
4 ounces cream cheese, softened
½ cup Shredded Parmesan Cheese
12 slices baguette, 1/2-inch thick


1. Preheat oven to 350°F. Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.
2. Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
3. Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
4. Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.