In this week’s Summer CSA Pickup!

Peak summer basil this week and the tomatoes are just starting too – yum! Might be time to make a Caprese salad or some BLT’s. The tomatoes have been a bit slow to ripen given the cool weather we’ve been having. There is a ton of green fruit on the plants out in the field so as soon as there’s a little more sunshine, we should be swimming in juicy ripe heirloom tomatoes. That said, the cooler weather has made our greens and fall crops very happy and they are growing strong.

Summertime is bountiful, which means lots of opportunities for canning and preserving. We’ve got a variety of extra veggies for you to buy if you are interested in storing a little of the summer sunshine…

Farmer’s Pickling Box: Cucumbers + Dill & Garlic
Ingredients for Pesto Box: Genovese Basil + Garlic
Dilly Bean Box: Romano Beans + Dill & Garlic

Just order before today’s upcoming CSA pickup and grab them when you’re here!

The Fruit Share this week includes: Red Haven Peaches x2, Pristine Apples x2, Blueberries x1lb. If you are interested in joining – or getting an additional fruit – there are still prorated shares available…

Some of the things in your veggie box this week include…

• Beets are easy to boil until tender, then peel under cold water. I keep my cooked beets in the fridge to use in salads – they’re even more flavorful it you marinate them for a few days in your favorite salad dressing. One of my other favorite salad recipes is to grate equal parts apple & raw beets into a bowl. Mix with balsamic dressing and add some goat cheese and toasted nuts. The greens are good too and can be sautéed just like spinach or chard. There are more than 3 dozen delicious recipes for beets at Cook With What You Have recipe website (free access to CSA members!).
• Summer Squash is still going strong : ) The smaller size are easy to slice lengthwise and sauté or put on the grill. The larger squash can be stuffed or grated for muffins, cake or zucchini cake. In case you need a little more inspiration, check out the Cook With What You Have recipe website.
• Dill has tender green leaves and flavorful flowers. Try sprinkling on salad, adding to rice or fold into a frittata. Lot more ideas for dill at Cook With What You Have.