GreenMan Farm 2018 Harvest Share CSA Week #5

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GreenMan Farm Harvest Newsletter #5

July 17, 2017
  • Blueberries - new this week!
  • Goldmine Yellow Squash - new this week!
  • Green Tiger Zucchini
  • Cascadia Sugar Snap Peas
  • Solstice Broccoli
  • Shuko Pac Choi
  • Rainbow Chard
  • Spring Onions - Ailsa Craig and Redwing
Please return the feed bag when you pick up your veggies next week, so I can use it again. Thanks!

Veggie Highlights

Zucchini & Summer Squash.  As any gardener can tell you, summer squash comes on fast and furiously once it begins to bloom!  It demands frequent harvest and a sustained creative effort in the kitchen to keep up with the prolific supply. 
Summer squash is approximately 94% water, very low in calories and is a great source of vitamin A, C, potassium and calcium.  Like other seasonal foods, its benefits are aptly timed.  Easily digested, nourishing and cooling, while replacing lost fluids, summer squash is a welcome summer staple.
Cooking Tips:

  • Steam squash in big chunks to best retain texture.  Cook 1-2 inch diameter squash for 10-15 minutes, smaller chunks for 5-10 minutes or until tender when a fork is inserted.  Be careful not to overcook – summer squash quickly becomes mush.  Top with butter alone or with a squeeze of lemon, sprinkle of herbs, grated cheese and a pinch of pepper.
  • Grill thick slices of summer squash about 3-4 minutes on the hottest part of the grill and then 8-10 minutes on the side of the grill.  Baste with oil or marinade.  They’re great for shish-kabobs, too.
  • NOODLES!  A friend gave me a "Veggetti" spiral veggie slicer, and I love it. You can also use a veggie peeler to get wider noodles, or even a grater will do a decent job.  Then just saute the squash noodles in a little olive oil for 4-5 minutes, top with your favorite pasta sauce, and enjoy.   
  • Make a simple casserole: layer blanched squash slices alternatively with chopped onion cooked with bread crumbs.  Repeat two or three times and top with butter.  Heat at 350 degrees in oven until hot and bubbly.
  • Simple summer snack: try raw summer squash in sticks or rounds with a dip.
Recipes of the Week:  

Sweet & Sour Zucchini Pickles 
Gotta crow a little bit: I won first place at the Vashon Farmers Market Harvest Festival with this easy summer pickle.

8 cups thinly sliced zucchini
3 onions, sliced
1 green pepper, chopped
1/3 cup salt
2 ½ cups vinegar
2 ½ cups sugar
1 Tbsp each mustard seeds and turmeric
1 tsp celery seeds 

In a large mixing bowl, combine squash, onions and green pepper.  Add salt and water to cover.  Stir lightly.  Cover and set aside for 2 hours.  Drain.
Combine remaining ingredients in a large pot.  Bring to a boil.  Add squash mixture.  Boil 3 minutes.  Pack in hot, sterilized jars, leaving ½ inch headspace.  Seal jars.  Serve pickles well chilled.  Makes 2 quarts.

Summer Squash Curry Vichyssoise 
 This creamy, cool summer soup is a lovely light meal for hot summer days. 

½  lb. summer squash or zucchini, cubed
1 lb. potatoes, peeled and cubed
1 med. onion, sliced
4 cups broth (veggie or chicken)
1 cup coconut milk
2 tsp green curry paste
Sea salt to taste
minced green onions for garnish
Heat broth to almost a boil and add squash, potato and onion. Cover and gently simmer for 15 minutes. Remove from heat and chill thoroughly.
Blend with coconut milk and curry paste until pureed and velvety smooth.  Season to taste with salt and garnish with minced green onions.

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