Summer CSA 2017 Week 16

From top left, clockwise: Zucchini, New Zealand spinach, fennel, Japanese slicing cucumbers, cherry tomatoes, string beans, beefsteak tomatoes, white onions, eggplant, summer squash, bicolor sweet corn (large share pictured)

One of my favorite things about being a farmer is that there is always something to look forward to. On the days when the summer heat feels relentless, you may find yourself planting cauliflower or broccoli for the fall. Something about placing each seed and knowing it will bring someone joy and vitality in just a couple of months…it is certainly not an easy profession, but the way each of you shows your support and enthusiasm for our work keeps us going. So, thank you!
In other news, lift with your legs on this box, folks — it is very full of summer goodness and we wouldn’t want anyone throwing out their backs trying to get their CSA share home! There are so many possibilities with a bounty such as this. In true farmer fashion, I would encourage you to try your string beans raw before cooking them. They were picked this morning (you may notice they are a bit muddy from all the rain — wash before eating!), and string beans (especially these French Fillet beans) are remarkably tender when fresh. I love them with hummus for a snack…mmmmm! Get spiralizing, saucing, roasting, grilling, slawing, and have fun! We hope you enjoy your share as much as we enjoy growing it for you.
Vic, Mary, Bethany, & the team at Priapi Gardens

Summer CSA 2017 Week 15

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