CSA Pickup Thirteen

IF CSA Pickup 13 for Wednesday August 23

per usual we’ll see you from 3:30-5:30 at Cook Field

This week’s box will include:

  • Tomatoes (Slicers)
  • Tomatoes (Cherry)
  • Carrots
  • Onions
  • Chard
  • Green Beans
  • Peppers (mixed sweet)
  • Watermelon (Orange Crisp)

Don’t forget, if you are interested in signing up for the fall CSA, please remember to fill out the form we sent out and bring your check to Ian at the pickup this week.

Aisha has provided us with the following recipes:

Watermelon, Tomato, and Feta Cheese Salad

 Serves: 4 to 6

Ingredients 

  • 4 heaping cups 1-inch watermelon chunks, seeds removed
  • 1 ½ cups tomatoes, chopped or grape tomatoes, halved
  • ½ cup red onion, quartered and thinly sliced
  • ¼ cup fresh basil, chopped
  • 1 ½ tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon freshly ground salt
  • ¹⁄₈ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese

Directions

Combine watermelon cubes, tomatoes, red onion and basil in a large bowl.

Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly.

Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.

Swiss Chard Rolls

 Serves: 6

Ingredients 

  • 12 large Swiss chard leaves
  • 1 cup cooked bulgur
  • 1 ½ cups lentils, cooked or canned
  • 4 cherry tomatoes, diced
  • ¼ cup parsley, diced
  • 2 tablespoons vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons fresh mint, diced
  • 1 small red onion, diced
  • Zest from 1 lemon

Directions

In a large bowl, gently mix all ingredients except Swiss chard leaves being careful to not crush tomatoes. Cover and put in the fridge to chill for 10 minutes.

While the filling chills, boil a pot of water. One at a time, dip Swiss chard leaves into boiling water while carefully holding onto the stem. Count to 15 and remove. Carefully lay leaves flat on a clean dish towel to soak up extra water. Be careful not to tear leaves as you flatten them out on the towel.

Then, one at a time, place leaves flat on a cutting board with the flat side down. Place 2-3 tablespoons of the filling in the center of the largest end of the leaf. Fold the side over the filling and roll the largest end forward – rolling up the filling and tucking in corners or edges