Thursday, July 19, 4:00-6:00pm, Cook Field Parking Lot
Your Box This Week:
- Green onions
- Head lettuce
- Green beans (possibly)
Self-select: peppers, tomatoes, and eggplant
Tentative for next week:
- Garlic or Onions
- Cutting Celery or Basil
Our CSA boxes, like everyone and everything else, is succumbing to the summer heat. If you are so inclined, please bring reusable bags to the pick up. That will help us conserve our boxes.
Did you know that carrots are from the same family–umbeliferae family–as Queen Anne’s Lace. Early domesticated carrots were predominantly purple and yellow. The first orange carrots emerged in the Netherlands during the 1600s. Think of all the colorful Dutch food still lifes. If you really want to learn about carrots, check out the World Carrot Museum!
Sweet, crisp carrots are not easy to grow. They need good soil conditions, proper pH balance, and what farmers call tilth, which refers to a special combination of good drainage, soil aeration, moisture, microbes, and a particular formation of soil particles. It is immensely satisfying to pull a long, straight, bright orange carrot from the bed, rinse it off and take a bite. In addition to being satisfying to eat, they are high in fiber, calcium, potassium, vitamin A, and beta carotene (the source of the orange color).
Ian says it is a good week to make cole slaw. Here’s a spicy version by Alice Waters. You can add shredded carrots; and if you like it creamy add 1/2 cup of Greek yogurt or mayo.
Spicy Cole Slaw by Alice Waters
- 1 medium cabbage (about 3 pounds), outer leaves removed
- 1 large jalapeño pepper
- ½ small red onion, cut in half through the stem, peeled and thinly sliced
- 1 cup loosely packed cilantro leaves, coarsely chopped
- 3 to 4 tablespoons fresh lime juice
- 3 to 4 teaspoons red wine vinegar
- ¼ to ⅓cup olive oil
- 1 ½ teaspoons Maldon or other sea salt or more to taste
- ½ teaspoon freshly ground pepper or more to taste
- Large pinch of sugar or more to taste
- Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
- Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.