Summer CSA 2017 Week 15
Clockwise from top left: Japanese slicing cucumbers, kohl rabi, sweet peppers, summer squash & zucchini, beefsteak tomatoes, New Zealand spinach, cherry tomatoes, red onions. Large share pictured.
CSA day is here again! Now we are into the vegetables perhaps some of you thought you would be getting all along in your Summer share. We hope you enjoyed the bounty of late spring and early summer. One of the many perks of being a CSA member — your share will help you learn what is truly in season in your local environment.
New to the rotation this week: Japanese slicing cucumbers and New Zealand spinach.
We hope you love these cukes as much as we do! While they are rather strange looking, this is hands-down our favorite variety to grow. After rinsing, you will notice all the little spines come off…if you dare, don’t bother peeling your cucumber and prepare to be pleasantly surprised at how tender the skin is. We would also encourage you to resist deseeding your cucumber, as the seeds are also very tender, if apparent at all. Call us lazy, but these attributes plus beautiful mild flavor are what make ‘Suyo’ our favorite to eat! They are most comparable to English cucumbers.
As you may have noticed, spinach has not been available from the farm since mid-spring. Spinach loves cold weather and will not grow properly in summer. This season, we are experimenting with a new heirloom vegetable, New Zealand spinach (Tetragonia expansa). Discovered in Queen Charlotte Sound, New Zealand, by British botanist Sir Joseph Banks who sailed with Captain Cook’s first voyage to the South Pacific. Although not a true spinach, NZ spinach loves the heat and can be cooked in all the same ways you enjoy winter spinach. It’s not bad raw, either. Loaded with vitamin C. Let us know how you enjoy your new green summer friend!
Summer Garden Crustless Quiche (sub spinach for kale!)
Japanese Cucumber Salad (one up these guys by using Japanese cukes!)
Have a happy week,
Vic, Mary, Bethany, and the team at Priapi Gardens