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, JuLY 26TH
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)

Hello From Israel!

Hello from Israel! As tasty and fresh as the food here is, I still miss using my CSA produce the way I enjoy it best but I DO like the fact that it’s been over a week that I haven’t had to do dishes!  I’ll be gone again this week, so if you are able to fill one of the 2 available early volunteer slots still open for this Tuesday please do! The staff would appreciate the much needed help.

As I write this I’m not sure of the fruit share this week, but I’m hoping the peaches and plums are coming! Again, it was an up and down spring so the pitted fruits were a bit delayed.

See you next week!

Expected Produce

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

veggie share
Baby lettuce, Boston, Radish, Cilantro, Corn, Red onion, Thai basil, Red Russian kale, Cubanelle pepper, Cucumber, Orient express eggplant, Tomato
fruit share

1/2 Pint of Raspberries
1 Melon
mushroom share

cheese share
Cowtippers: Gouda washed with Yuengling Porter
Levon's Luck: Tomme +orange peel+ coriander + beer
beef and lamb share

Lamb Stew
beef and lamb share


Recipes & Produce Tips

Dont forget to check out the blog to dig up more recipes and tips from previous seasons! For now, take a look at the yummy recipe for Pasta with Mint and Parmesan!

  • Salt and freshly ground black pepper to taste
  • 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti (or CSA cariety)
  • ½ stick butter (4 tablespoons), cut into pieces
  • ½ cup chopped mint leaves
  • 1 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.

Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

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