Saturday, July 21, 2018

Week 11. Watermelon!


It's raining! At 7:30 pm Saturday night we have about 0.6 inches of rain.  Our first rain in a long, long time. 

New this week:

Watermelon: So thankful for this summertime treat!   The Pioneer Woman - Watermelon Sals

Lunchbox Peppers: Sweet and flavorful snack peppers. These beautiful, mini-sized peppers are delicious sautéed, as an addition to salads and, perfect for a healthy snack.  10 Ways to use sweet mini peppers

Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!

Saturday, July 14, 2018

Week 10!


New this week 

Green Beans-  green beans, string beans, snap beans, which ever you prefer to call them they are so good fresh from the field.

Sugar Cube cantaloupe lives up to its name with intensely-sweet flavor.  A personal sized melon with deep-orange, aromatic flesh, perfect for single servings. Sugar cube is a new variety for us this year.  

Red Leaf Lettuce- This beautiful lettuce offers a large, open “head” of loose leaves that deepens in color as it matures. Very high in nutrition.  Here is a recipe for a leaf lettuce salad with mandarin oranges

Saturday, July 7, 2018

2018. Week 9! Tomatoes and Cantaloupe

New this week:

Cantaloupe: So happy for the arrival of cantaloupe! That first taste is the best.  Check out this recipe for Grilled Cantaloupe

Green Bell Pepper- I think I see some stir fried peppers and onions in my future!

Tomatoes-  Jersey Tomatoes! Woohoo! I'm envisioning, BLTs,  tomato sandwiches, brushetta, sliced on a burger!

Cherry tomatoes- a mix of 3 varieties: favorita, sungold, and black cherry. Yum.  Here is a recipe to inspire you to make a caprese salad with these cherry tomatoes and the basil.

Yellow Squash- Saute it up with the onion in your share!


Saturday, June 30, 2018

2018. Week 8! Sweet Corn


I would like to proudly announce the arrival of SWEET CORN to the CSA share this week.  Nothing tastes like summer like some sweet corn!

For the best flavor eat your corn as soon as possible, like the same day you pick up.  If you can. Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator.  Refrigeration really helps to slow down the loss of the corns sweetness.  We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great!

To prepare your corn, husk and wash the corn.  Bring a big pot of water to boil.  Toss the ears in, cook for about 5 minutes.

What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off.  Then I just let the corn sit in the water until we are ready to eat.  This works well for me because, I don't always know when Eric will come in for dinner.  This way the corn stays warm until I need it.

Corn is going to be a regular in the share for July and August.  If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it!  It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! If you're feeling extra ambitious, you can date the bag. Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.

Eggplant-  While everyone in this household loves fried eggplant, this mama only has the patience to make it on rare occasions.  But this eggplant recipe comes together quickly for a great week night meal.

Saturday, June 23, 2018

2018. Week 7.



Welcome summer!

New this week:

Carrots: Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government had a secret new radar system that was dramatically increasing the percentage of Nazi bombers being shot down at night. Not wanting the enemy to find out, the British credited carrots with improving night vision of the defense gunners. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad!

Red Cabbage: This cabbage has a slightly sweet and peppery flavor. I can't wait to make some fish tacos with red cabbage slaw! Here is a recipe for red cabbage and carrot slaw

Golden Zucchini: is a beautiful variety of zucchini, I'm going to try my best to get 1 of each color in the share, but we will have to see how the plants produce this week.  Golden zucchini can be used the same as regular zucchini, it just adds a brilliant color to your stir fry.

Saturday, June 16, 2018

2018. Week 6. Blueberries!!


New this week:

Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"

Cabbage - This is a great variety that has tender leaves that are very sweet and crisp -  perfect for coleslaw or stir-fries. One of my families favorite ways to eat cabbage is Egg Roll in a bowl.

Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions.


Saturday, June 9, 2018

2018. Week 5



New this week

Zucchini!  The first of the summer squash is here.  Zucchini is such a versatile vegetable. The internet is full of all different zucchini recipes.  What will you make with yours?

Collard Greens are back.  CSA member shared this amazing recipe with me and I am happy to pass it along to you. 

Stuffed Collard Greens
1/2 pound ground beef
1/2 pound bacon browned
1 or 2 tablespoons of oil
1 1/2 cups dry quinoa or rice
28 ounce can San Marzano tomatoes crushed
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
2 bunches collard greens, stems removed
1 large onion, chopped
6 cloves garlic
2 1/2 cups stock, I used vegetable


Brown ground beef in oil, add onion and garlic until soft. Stir in quinoa or rice add stock, pepper and Italian seasoning, bring to a boil, reduce heat and cover until quinoa ( about 8 minutes) or rice are nearly done but not fully cooked. Remove from heat and let cool. Add cooked bacon
Blanch the greens in salted boiling for about a minute, shock in ice water drain.
Place the thicker stem side down, fill with the beef/rice mix and roll up, place in shallow baking pan pour the crushed tomatoes with juice over the rolls, bake covered 1 hour at 350 degrees.  

Yum!