Hoopla
Week 9 CSA, July 14, 2014
Written by Alison Howard   
Sunday, 13 July 2014 20:31

This week our harvest will be the following vegetables:

Basil

Cabbage

Cucumbers

Kale

Kohlrabi

Sweet Onions

Sorrel

Celery

Garlic

Zucchini

 

This week is certainly a mid-summer harvest with many warm-er season crops making a substantial appearance.  This is our first ever celery harvest on the farm and it's evident celery needs a TON of water and cool weather for a lonnnngggg period of time.  We have had that for a short period of time, so do not expect much from your celery!  It might be suitable for peanut butter if you're having an American Doll party, but if a normal sized human is going to be eating it, you should plan to chop it and put it in a salad!  It's very, very tiny.  I'm thinking celery, cucumbers, raw zucchini, onions and garlic for a summer chopped salad.

 

Tomatoes and peppers are CREEPING along, which is great for a steady pollination, but not so great for ripening. Melons should be ready next week and we should also have potatoes in the share next week.

 

The farm is super dry.  We're hoping for the rains that are moving through from now until Tuesday. Nothing is better for the world of growing than a nice rain.

 

Check out this website for 50 Things to do with Sorrel

 

Zucchini Tots (skinnytaste.com)

Zucchini Tots 
Skinnytaste.com
adapted from The Two Bite Club
Servings:Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108  • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)


Ingredients:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/4 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste


Directions:

Preheat oven to 400°F.  Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. 

 

 

Cream of Zucchini Soup

 

Cream of Zucchini Soup
Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 1 • Weight Watchers Points+: 1 pt
Calories: 60 • Fat: 1 g • Protein: 3.5 g • Carb: 10 g • Fiber: 3 g • Sugar: 4 g
Sodium: 579 mg (without salt) • Cholesterol: 3 mg

Ingredients:

1/2 small onion, quartered

  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large chunks
  • 32 oz reduced sodium Swanson chicken broth (or vegetable)
  • 2 tbsp reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated parmesan cheese if desired for topping (optional)
  • Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

    Taste for salt and pepper and adjust to taste. Serve hot.
  • Cheesy Kale Chips (Vegan)

    Serves 2 to 4 as a snack

    3/4 cup cashews
    1 bunch kale, washed and dried
    1/2 red bell pepper, stem and seeds removed, chopped into large pieces
    1 clove garlic, peeled
    1 tablespoon soy sauce
    2 tablespoons vegetable oil
    1/3 cup nutritional yeast (not to be confused with Brewer's yeast)
    1 lemon, peeled, cut into wedges, and de-seeded as much as possible (a few stragglers are ok)

    Cover the cashews with water in a small bowl and let the soak for at least one hour before proceeding.

    Preheat oven to the lowest heat setting (mine is 180 degrees). Line several baking sheets with parchment paper. Drain cashews and set aside. Trim stems the from each kale leaf and cut each leaf into chip-size pieces.

    Add the cashews, red pepper, garlic, soy sauce, oil, and nutritional yeast to a food processor. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth. (Alternatively, you can use just the lemon juice for a slightly less bright lemon flavor.)

    In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap. This will take more than one batch, so reserve any remaining kale and refrigerate, covered, until first batch has finished baking.

    Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.

    Kale chips will keep in an air tight container for one week.


 

 
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