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A few surprises about optional shares, an amazing radish recipe and this week's expected produce.
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this week's pickup

Tuesday, August 2nd (TOmorrow)
4:30pm – 7:00pm*

263 W. 86th St.
(at the corner of West End Ave., just north of the Church of St. Paul & St. Andrew)

I’m baaaaack!

A special thanks to the staff and other volunteers for handling things so beautifully while I was away! 


So this morning, I had an opportunity to chat with our farmers again to get an update on this year’s crops so here is what I learned: The late frost this Spring, decimated the stone fruit crops, which is why we haven’t seen them yet this season. I know we have had a lot of zucchini and cucumbers already this season but please realize that this is the way CSA’s operate. When the farm has an abundance of something, we get it; when they don’t, we don’t. Having said that, I know of 2 different times over the past 3 weeks when we were NOT suppose to get either, but we received anyway.  Sometimes it’s a last minute decision from the packing department to give us the surplus and other times, it may be a delivery error. Either way, this shouldn’t be construed as a negative but rather as a bonus! I’m sure you've noticed by now that we do get a good bang for our buck, right? So if your not making zucchini pasta pesto or raw cucumber soup (see recipes below), and aren't interested in taking either,  you don’t have to. Remember all our left over produce goes to the West Side Campaign Against Hunger and believe me, WSCAH happily receives all that we have to offer.

If you’re like me and love the challenge of finding new ways to use the abundant produce, here are a couple of quick and easy ideas: Make Zucchini Pasta by slicing zucchini length wise on a mandolin and cook in a pre made pesto sauce with some of the different herbs we have received (basil, parsley, cilantro or in combination).  Grilled Zucchini: If going to a BBQ slice Zucchini length wise but thicker. Lightly coat with olive oil, salt and pepper and grill.  You can also do this on a cast iron grill pan but the flavor is much better on an outdoor one.  I also dice zucchini and sauté in a pan before I add eggs.  You can get very creative and add diced zucchini or chopped greens to the grain/liquid mix to create a fun pilaf. Even more adventurous? Sauté the veggies with some garlic, onion or both before you put the water and grains. Use both the zucchini and cucumber to make Raw Cucumber Soup 

See you at distribution!
Bernie

Expected Produce

In addition to the optional shares that are consistent every week, we will have the following varieties today:

veggie share
VEGETABLES:
Red leaf, Romaine, arugula, Bunched carrots, Spinach, Scallions, Corn, basil, Oregano, Chard, Zucchini, Bell pepper, Cucumber, Tomato, Shishito
 
fruit share

FRUIT:
Berries
Melons (1 each)
Apples
mushroom share

MUSHROOMS:
TBD
cheese share
CHEESE:   
All sorts of variations of goat cheese!
Dill
Chives
Cranberry Maple
Plain
 
beef and lamb share

LAMB/BEEF:
Bone In Sirloin
beef and lamb share

BEEF/PORK:
Breakfast Sausage

Recipes & Produce Tips

Quirky Ideas for cucumbers and tips when your fridge is overflowing with veggies!


Have you ever put cucumber in a smoothie? Because I haven't! Take a look at this super interesting recipe and let us know your thoughts! I know I will be trying a variation of this ASAP since we have been getting such big cucumbers!

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

2 large cucumbers, peeled, seeded, and cut into chunks (about 2 cups)

1 cup low-fat vanilla yogurt

1 cup frozen blueberries

1-2 Tbs honey or agave nectar

1 Tbs lemon juice

 Place all ingredients in a blender, and blend until smooth.

This is one of my favorites and super healthy to boot! You can use any vegetables you want in this dish, this time, I used bell peppers, carrots, asparagus, and a leftover stem from some broccoli I used earlier in the week. 
 
For noodles and veggies: For sauce:
2 medium zucchini or squash 3 TBSP organic, no salt added peanut butter
2 carrots, or a handful of baby carrots ½-1 TBSP low-sodium tamari (or soy sauce)
Stem from large head of broccoli ½ tsp ground ginger
1 bell pepper ½ tsp toasted sesame oil
Half bunch of asparagus 2 tsp brown sugar (I used coconut palm sugar)
2 scallions, white and green portions Red pepper flakes, to taste
2 eggs, scrambled 2-3 TBSP water
 
  1. Get all of your veggies ready first! I had fun making different shapes with mine last night. I made matchstick cuts with the carrots, medium dice with the bell pepper, cut the asparagus into 3-4 pieces depending on length, and cut the broccoli stem width-wise to get that neat shape.
Read More Here!!

Also, please remember to check out our blog whenever you need some inspiration!

Copyright © 2016 Cream of the Crop CSA, All rights reserved.



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