Summer CSA Week #9


THIS WEEK’S HARVEST

This is the Ninth Week of the Summer CSA!  This is an ODD week pick up – please click here to check your pick up schedule.

Small Share Standard Share
Leeks- Gid’s Produce Leeks-  Gid’s Produce
Lemon Squash- Clarion River Organics** Lemon Squash- Clarion River Organics**
Cucumbers- Weeping Willow Farm Cucumbers- Weeping Willow Farm
Sweet Corn- Clarion River Organics** Sweet Corn- Clarion River Organics**
Garlic- Blue Goose Farm Swiss Chard- Blue Goose Farm/ Crighton Farm
Red or Yellow Baby Watermelon Clarion River Organics** Green Carmen Peppers- Weeping Willow Farm
Yellow Peaches- Kistaco Farm White Nectarines- Dawson’s Orchards
Cantaloupe- Clarion River Organics**
Carrots with Tops- Clarion River Organics**

**Indicates farm is certified organic

All shares this week are Gluten Free and Vegan

Cheese Shares will receive Kiss of Kerry from Pasture Maid Creamery

Egg Shares will receive eggs from Jarosinski Farms and Keim Farm


Leeks

Grower: Gid’s Produce

Care: Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1 to 2 weeks. Keeping them in perforated or loosely wrapped plastic will help them to retain moisture.

Recipe: Cock-A-Leekie Pie, Leek Bread Pudding, Vichyssoise

 

 

Lemon Squash

Grower: Clarion River Organics

Store: Refrigerate lemon squash, unwashed, in a plastic bag in the vegetable drawer.

Recipe: Stuffed 8-Ball Zucchini, Country Fried SquashCharred Squash Salad

 

Cucumbers

Grower: Weeping Willow Farm

Store: Wrap each cucumber individually in a paper towel, then put all cucumbers wrapped in paper towels inside the plastic bag. Put the plastic bag with the cucumbers in a refrigerator and keep for a week.

Recipe: Cantaloupe and Cucumber SaladCold Cucumber Soup with Yogurt and Dill,  Cucumber and Avocado Nori Rolls

 

Sweet Corn

Grower: Clarion River Organics

Store: Store in the refrigerator unshucked and in a bag.

Recipe: Oven Roasted Corn on the Cob, Caribbean Boiled Corn on the Cob, Grilled Corn

 

 

Garlic

Grower: Blue Goose Farm

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: Garlic Herb Tomatoes Honey Garlic Chicken, Garlic Bread

 

Red or Yellow Baby Watermelon

Grower: Clarion River Organics

Store: Keep whole watermelons at room temperature for up to 2 weeks. Once cut, wrap tightly and refrigerate for up to 3 days.

Recipe: Watermelon Lime Pops, Watermelon Bruschetta, Chilly Watermelon Soup

Yellow Peaches

Grower: Kistaco Farms

Store: Store peaches at room temperature until ripe. Refrigerating peaches before they are ripe can lead to loss of flavor and texture. After they ripen on the counter top, place them in a plastic bag in the refrigerator.

Recipe: Peaches Under Meringue, Peach Chutney, Peach Cobbler Bread

 

Swiss Chard

Grower: Blue Goose Farm and Crighton Farm

Store: Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days.

Recipe: Hot Sausage and Crispy Chard Pizza, Swiss Chard and Lamb Bake, Swiss Chard and Leek Gratin

Green Carmen Peppers

Grower: Weeping Willow Farm

Store: Store the peppers in a tightly sealed plastic bag on the top shelf of the fridge (peppers store the best at between 45°F and 55°F). You can also freeze almost any kind of pepper for as long as a year; just seal them snugly in plastic bags. Frozen peppers will retain their flavor and heat, though their crunchy texture will be lost—not a problem in the case of chiles destined for cooked dishes and salsas.

Recipes: Oven Fajitas, Grilled Eggplant and Carmen Pepper Pizza, Potato, Sweet Pepper, and Fennel Salad

 

White Nectarines

Grower: Dawson’s Orchards

Store: Store nectarines at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place nectarines or peaches in a paper bag and store at room temperature, out of direct sunlight.

Recipes: Nectarine Mint Milkshakes, Nectarine Pancakes, Chicken, Brie, and Nectarine Flatbread

 

Cantaloupe

Grower: Clarion River Organics

Store: Refrigerate ripe melons, but do not freeze. It is best not to cut a melon until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out.

Recipes: Roasted Cantaloupe, Spiced Cantaloupe Tea Loaf, Cantaloupe with Red Wine Syrup

 

Carrots with Tops

Grower: Clarion River Organics

Store: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipes: Carrot Top Pesto, Carrot Top Chimichurri, Turmeric roasted carrot soup and carrot top harissa

 

 

 

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