2017. Week 13! Peaches

New this week:

Donut Peaches- from Circle M Farms in Mannington Township. You will love these flat peaches.
Cubanelle Peppers- These sweet peppers are perfect for frying or stuffing. 

2017. Week 12!

Sorry folks it is too late and my computer is acting up so. . . no pretty labeled picture.

New this week:
Poblano peppers - is a mild chili pepper. Their skins/walls are very thick, making them perfect for stuffing as they'll hold up in the oven quite nicely. 

Fennel-With the flavor of sweet anise, fennel is a great addition in soups, pasta, salads, and more.  I am planning to try this recipe later this week.

Watermelon- So excited about the arrival of this summer time treat.

Returning - tomatoes, cherry tomatoes, onion, and corn.

2017. Week 11

New this week:
Eggplant- Our family favorite, fried eggplant topped with a slice of tomato!   But this eggplant recipe comes together quickly for a great week night meal.

2017. Week 10

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!

Red Onion - A nice mild onion perfect for salsas and salads.

Jalapeño - watch out for this spicy guy, but he will really kick your fresh salsa up a notch.

Cilantro- use for fresh salsa or guacamole! Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. 

Garlic- Our own hard neck garlic. Hardneck garlic is different from the usual softneck garlic found in grocery stores. Prized by chefs for its nuanced flavors, hardneck varieties have shorter shelf life (6-10 months). Hardneck garlic develops a woody shoot, or scape, which must be removed to improve bulb development. These same garlic bulbs produced the scapes that were in your csa share a few weeks ago. 

2017. Week 9. Sweet Summatime

Happy 4th of July!

Happy day corn and tomatoes!

Sweet Corn -For the best flavor eat your corn as soon as possible.  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 corn's 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. Please do not boil your corn for 20 minutes 

--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.

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

Spring Onion- They are fresh and not dried, meaning you need to use them up within a week.  And keep them in the fridge until you are ready to use them. 

Purple Top Turnips-  You can roast them, boil them, mash them. Or make this really delicious souffle.

Turnip Soufflé

4 turnips, peeled and sliced                      ½ cup butter

1 ½ tsp. salt, divided                                 2 Tablespoons flour

½ tsp. sugar                                               2/3 cup milk

4 eggs, separated                                       3 bacon strips, cooked and crumbled

1.      Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water.  Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)

2.      In another saucepan, melt butter; stir in the flour and remaining salt until smooth.  Add milk; bring to a boil.  Cook and stir for 2 minutes.  Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture.  Return all to pan cook and stir for 1 minute.  Stir in turnips; remove from the heat.  Beat egg whites until stiff peaks form; fold into batter.  Spoon into a greased small casserole dish.  Sprinkle with bacon.  Bake, uncover at 350 for 30 minutes or until golden brown.