in your crate
basil (use quickly – highly perishable in your fridge)
winterbor kale, bunched/banded
red russian kale, loose/bagged
*broccoli (see note below)
zukes (see recipe, this post)
full shares only: storage cabbage
*Tuesday community crate: tomatoes
*Thursday: turnips, peppers
broccoli note: It’s come to my attention that you may find some few green worms. So, what to do? Sprinkle a generous dose of salt on the bottom of your clean sink tub. Add cold water and dissolve all salt. Place the broccoli upside down in the salt water, let ’em soak, the worms will float out (or sink). You might even want to break the florets apart to expose any hidden.
When we’ve walked out to the garden we’ve seen many small, white butterflies. Each and every time our youngest daughter has exclaimed, “Oh, Dad, look how pretty! Look at all of them!”
Yes, well, the flip side of such abundant beauty is the small green worm you may unfortunately find attached to the underside of your broccoli. Hope you can still enjoy it all.
community crate note: We do find that there are times when we have a great abundance of certain foods. Conversely, too little of others to share fairly amongst us all. The “Community Crate” (usually orange in color) is one of our solutions. So, last week Tuesday, we had extraordinary summer squash harvests. On top of your crate’s serving, I brought many “extras”. This worked fantastically, as some people wanted to “put up” squash in their freezers for the winter season. Another CSA member took a large portion to use in making a donation of zucchini bread to the soup kitchen. How good is that? We have had just a trickle of tomatoes rolling in thus far. So, again, last week Tuesday I took a smallish serving (not enough to share fairlyamongst all) in the community crate. People took some, or not. We shared the limited harvest. Many people with tomatoes planted at home left the harvest for others who do not. Very nice sharing and thoughtful community action, in action.
Tuesday/Thursday note: There are times, especially as a crop rolls in or out of the harvest routine, when the crate for Tuesday does not match the crate for Thursday. I write all this down, and balance off the distributions equally (usually within the next week, or so).
for the zucchin recipe below, you can use, interchangeably, these:
we did use the greens, just because that’s what we had then:
( from epicurious: you can click on the link for this recipe as well)
Kate maded this recipe last night. All was gone and scooped up, devoured very quickly. Very tastey!
Makes about 18 patties
- 2 1/2 cups coarsely grated zucchini (from about 3 medium)
- 1 teaspoon salt, divided
- 1 large egg
- 1 large egg yolk
- 1/2 cup (or more) all purpose flour
- 1/2 cup crumbled feta cheese
- 1 cup chopped fresh Italian parsley
- 1/2 cup chopped green onions
- 1 1/2 tablespoons chopped fresh dill
- 1/2 cup (about) olive oil
- 1/2 cup (about) corn oil
- Plain Greek yogurt
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.