July 28th CSA Newsletter

P1040700Summer bounty is upon us at last!  Tomatoes are ripening in our hoop houses, and you will see more squash and cucumbers peppering your CSA shares this week.  Many things like beans (four varieties!), carrots, tomatoes and potatoes are almost ready.  Now is the time for quick summer meals with piles of assorted veggies, either in raw salads, stir fried, roasted or steamed.  Below is my favorite steamed veggie dish, best with a heap of chopped fresh herbs.  Enjoy the sun and keep cool in the kitchen!


Green Cabbage

Salad Mix


Spring Onions


Broccoli or Cauliflower

Summer Squash (a mix of Zucchini, Patty Pan and Yellow Crookneck Squashes)

Dill (and other herbs)

Fresh Flowers


Chop up a variety of vegetables into 1-2 inch pieces.  Possibilities include:  cauliflower, broccoli, carrots, mushrooms, zucchini, summer squash, pepper.  Steam over a pot of water till just tender, not mushy–usually 2-5 minutes.

Combine minced garlic, olive oil (up to 1/2 cup, depending on amount of veggies) salt, pepper and any herbs (dill, basil, chives, thyme, parsley, mint) in a large bowl.  Add the steamed veggies (they can still be hot).

Optional additions:  peas, sliced onion, scallions, cheese, tofu, olives, cherry toms

Stir in vinegar (same amount as oil) right before serving.

I did this with JUST zucchini, mint and dill and a splash of oil and vinegar–served warm.  Amazing!

CLASSIC COLESLAW–Moosewood Cookbook

Shredded cabbage–4 cups

Shredded carrots–2 large

1-2 Tablespoons cider vinegar

1-2 Tablespoons honey

pinch of celery seed

1 cup yogurt or mayonnaise (or half cup of each)

salt and pepper to taste

Optional: 1/2 cup each: minced green pepper and red onion, 2 chopped green apples

Combine all and mix well.  Chill.

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