Dear CSA Member,
Summer time. Isn’t it wonderful? Hot, sunny and humid. I never thought that the dog days of summer would feel so good. Last summer we were just miserable, frustrated and tired. The endless rain and cold weather seemed like it brought such dreary days not to mention the mud, mosquitos and blight. This summer has been very different and we are so very happy to be able to fill your shares with Tomatoes, Summer Squash and Cucumbers. Tomatoes are just starting and we are still anxiously watching them ripen. The Cherry Tomatoes are always first. The three varieties are so beautiful in the baskets: Red Washington Cherry (larger, red), Gold Nugget (oval, yellow) and our long time favorite, Sun Gold Cherry (small, round, golden).
Hope you are enjoying the Summer Squash and Cucumbers as well. They are producing at their peak right now. Please don’t be reluctant to take some of the larger Summer Squash. The Romanesco (thick, green squash with defined ridges) and Sunburst Patty Pan (flattened bright yellow discs with star shape edges) are delicious and beautiful if sliced cross wise, brushed with olive oil and grilled. Their ridges make an interesting shape and the larger squash hold up well to grilling. The larger Zucchini are the best to grate and use in Zucchini Bread or Zucchini Cake. Summer Squash is also handy if it is grated, frozen in zip lock bags and then used later on in the fall or winter. Most recipes call for 2 cups so if you measure it out before freezing, all you will need to do is defrost and use in the recipe.
This week is the first week for Edamame or Soy Beans. Edamame come on the stalk. Pluck the soy beans from the stalk, rinse, steam for 3-5 minutes, salt to taste. When they have cooled to handle pop the seeds from the pod and enjoy.
Enjoy the Vegetables,
Deborah for everyone at Stoneledge Farm