CSA Newsletter #4 - July 3, 2021

Bench warmers

You probably don't want to see all the weeds we were looking at this week, so how about a fine photo of some of our good-looking chicks! We did manage some important weeding  in between dodging raindrops. We never like to complain about rain, but some of our low ground is very saturated and needs a little time to dry out before we can approach some necessary weeding. We'll see what Mother Nature has planned!

Some new items and old friends in your share this week:

CARROTS -  NEW - first picking of the new patch. 

HAKUREI TURNIPS - NEW - the link will give you some background information on this relatively new, and increasingly popular, variety of turnips. We enjoy them roasted, in stir-fries, or sometimes in a fresh veggie salad, marinated with dressing for a bit. These are nothing like the old-fashioned bitter turnips that you might be more familiar with. Do give them a try!

FRESH DILL - NEW -  while you're roasting the Hakurei Turnips, you can also add a pan of Roasted Carrots with Fresh Dill. OR you can make the Chard and Egg Bake from last week's newsletter, because you do have... 

RAINBOW CHARD in the share again this week, along with...

KALE! Yes, the kale patch is loving this wet weather and is happy to join your share each week. If you're feeling a bit of a kale overload, try this Kale Chips recipe: Six Tips for Flawless Kale Chips. A lot can go wrong when making Kale Chips, but with utilizing these tips, and a bit of patience, you will have a nutritious and satisfying snack, PLUS your kale supply will magically shrink!

SCALLIONS - either red or white, just different colors - same flavor.

BEETS -  as with most vegetables, roasting concentrates the flavor and sweetness. Beets take a little longer than carrots, that take a little longer than Hakurei Turnips, but if the temps stay cool, you can have a lovely roasting session and perhaps create a special dish for the holiday with roasted red beets, white turnips, and (sort of) blue Kale! 

If you would rather not roast, just boil your beets until fork-tender, slip the skins, and go on to prepare this Russian-inspired Beetroot Caviar. (only veggies - no fish products). It makes a vibrant and nutritious spread on a nice slice of rye bread.

Or you could skip this whole healthy veggie thing and make a Flag Cake for the holiday!

Recipe (and calories!) courtesy of Ina Garten, Food Network

Although we prefer the Five-Layer Earth Cake! 

If you feel like baking all day!

But we actually would prefer to spend our time outside - and probably weeding! However you spend it, have a lovely holiday weekend and a great week to come!

Dill fireworks!

Space