Newsletter – August 3, 2015


Dear Members,

New this week are globe eggplant and green basil. You are getting an assortment of potatoes. This can include red, yellow or purple. You are also getting white onions, carrots, cucumber, garlic and green beans. Squash can include a yellow round or a green zucchini, yellow straight-neck, a striped green squash called safari, a striped yellow squash called Sunbeam and a two-toned yellow/light green squash called Zephyr. Last week you got cinnamon basil (sorry, Jerry didn’t tell me).

Tips: It is starting to get hot! It’s tough on the humans, but wonderful for the slow growing crops due to the cool spring and summer. This means that your bags will have wilted produce. You may need to give your produce a cold water bath. Because the produce is so fresh, it will hydrate within a few hours to overnight. Don’t forget! Do not throw dirt down your sink; it will clog up your pipes. I wash my produce into a large metal bowl and discard the water outside!

Carrots should be washed, dried and stored in a plastic bag. It is best not to wash your beans, squash and potatoes until you are ready to use them or they will rot immediately! Store the potatoes in a paper bag or a cardboard box. They need air because they generate their own heat. I just throw my squash, onions and cucumbers into my crisper drawer. Beans I place in a cloth bag and also place in the crisper drawer.

Potatoes: I love, love, love to grill these babies! I simply cut them to bite size, sprinkle with salt and pepper, (add butter if you love it) and double wrap in foil and place on grill. My family will scarf down my garlic cheese potatoes. I boil 6 to 8 potatoes with garlic (1 clove per potato) with half an onion (preferably white) with salt and pepper. Drain and mash, shred cheddar cheese (around one cup) and stir in just enough to mix, stopping before cheese starts to melt. Serve while hot!

Squash: Here is one of my all-time favorite recipes and it is a great way to use up my squash. The recipe comes from Sunset Magazine Mexican Cookbook (1990).

Burritos de Verduras

2 tbls Oil 4 medium squash, diced
2 lg carrots, thinly sliced 1 cup corn kernels
1 lg onion, chopped 1 bell pepper, chopped
1 clove garlic, minced 1 lg can kidney beans or black beans, drained
2 ½ tsp chili powder 12 flour tortillas
¾ tsp ground cumin & dry oregano
Heat oil in frying pan over med heat, add the first 5 ingredients and cook until onion is soft. Then add the next four ingredients and cook until squash is tender. Heat tortillas in foil for 15 minutes in a 350 degree oven. Spoon filing into tortillas, wrap ends of tortilla over filling and fold sides over ends. Place fold side down. Add garnishes as desired: sour cream, guacamole, lettuce, cheese, tomato and cilantro.

Enjoy your summer produce! Jacquie, Jerry and Kyle


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