In Your Boxes…

*Full Share only

Salad mix

Sweet onion These are a variety called “Superstar”

New potatoes

*Beets

Garlic Fresh garlic!  We love this stuff.  It’s got better flavor and texture than cured garlic.  We planted this last September–it’s the first CSA 2010 item that we planted.

Cucumbers Cucumber salad is a staple at our house this time of year.  It is the perfect complement to curry.

Zucchini

Tomatoes We try to give you a mix of ready-to-eat red tomatoes and some that will need a couple days to ripen.

Beans There are lot of uses for green beans.  (See the curry recipe below.)  For a quick dish, simply boil in water with some diced Superstar onions.

A word about the fruits….

Peach season is just starting in our area, so this week we provide you with a sample of what’s to come.  Cherry season ended early this year because of the very hot weather, so today’s tart cherries could be the last cherries.  They were picked today!  Blueberries are loving the heat and rain!

Down on the Farm

Ben, Sam, and Zach bring in the garlic harvest. We harvested more than 1000 garlic bulbs today and yesterday!

Recipe of the Week

This week we offer a cherry cobbler recipe for the fruit share customers and a curry recipe for the vegetable customers….

Cherry Cobbler

1 (16 oz.) can cherries, packed in water
1/2 c. sugar
1 tbsp. cornstarch
2 tsp. butter
1 tsp. lemon juice
3 drops food coloring
1 recipe cobbler topping

Drain cherries, reserving 3/4 cup juice. Mix together sugar, cornstarch, and juice. Bring to a boil and boil 1 minute over medium heat. Stir in butter, lemon juice and food coloring. Remove from heat and add cherries. Pour into a 10 x 6 x 1 3/4 inch baking dish. Top with cobbler topping. Bake at 400 degrees for 20 minutes.

Cobbler topping:

1 c. unbleached flour

1 tbsp. sugar

2 tsp. baking powder

1/4 tsp. salt
1/4 tsp. cinnamon
1/4 c. oil
1/3 c. skim milk

Curry Vegetables