FALL CSA 2020 – WEEK 4

Cook Field Pick-Up, Thursday September 17, 3:30pm-6pm

Produce this week…

  • basil
  • cucumber
  • green beans
  • mixed greens, bunched
  • summer squash
  • peppers (sweet and hot)
  • tomatoes

Tentative produce list for September 24…

  • garlic
  • mixed greens
  • parsley
  • peppers (hot and sweet)
  • spaghetti squash
  • tomatoes

Farm updates…

As you may have noticed by this week’s main blog picture, we are always glad to have students at the farm, especially when they help our team harvesting for the CSA. The students in the photo are in professor Jacqueline Daugherty’s class WST 341: “Synthesis and Action: DOING The Commons: Care and Sustainability”. As you can see they are all having fun, following good practices and using masks, while spending healthy time outdoors. The farm, and all the surrounding agricultural area, has been dealing with a very dry season. It’s been an unusual summer with very little rain. Luckily, farm’s solar panels are proving to be particularly useful in this period and farm staff can use the energy stored to provide the water from the pump to irrigate and keep vegetables happily growing as expected.

What to do with your produce this week…

Our intern Annie Klein is offering this week a recipe on veggie snacks with kale. Check out below how to make kale chips:

You may all have already tried several recipes based on zucchini. One of the past Summer CSA blogs focused on the history and health benefits of zucchini, so we won’t go over this aspect again (please check blog CSA Summer 2020-Week 10 if you want to read more about zucchini). Nevertheless you can never share enough recipes based on this extraordinary vegetable. Or we should say fruit, because technically zucchini is a fruit. Here is a promising recipe of baked stuffed zucchini. Let us know if you tried it or if you made any successful modifications!

Lastly, this very unique and traditional recipe comes from Italy, and more precisely from the northern region of Piedmont. Since, as we mentioned previously, green zucchini originated from Italy, sharing with you an Italian recipe seemed to be the appropriate thing to do.

Zucchine al carpione

https://www.italymagazine.com/recipe/zucchine-carpione

If you have recipes from our CSA produce you would like to share with other subscribers in the following weeks, feel free to email them to us. We’ll be happy to share them in the weekly blog!

Enjoy!