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CSA News and Shares Farm News

CSA Summer 2022- Week13

Welcome to the last share of the summer. If you haven’t signed up or renewed for the Fall share, you can do so here . We want to thank you for your flexibility this week and we hope you all stay safe and healthy throughout the storm. This weeks share contains the following:

From Frog Song Organics-

  • Tulsi “Holy Basil”
  • Okra
  • Moringa
  • Heirloom Persimmons (these are astringent so make sure to eat when very ripe)

From our Partner Producers-

  • Cucumbers- New Sprout Organic Farm
  • Mixed Bell Peppers (Yellow, Green, Red)- New Sprout
  • Muscadine Grapes- Watsonia Organics
  • Squash/ Zucchini-Watsonia Organics
  • Cherry Tomatoes

While summer is coming to a close, we still have a chance for one last refreshing dish- a cooling cucumber soup! Perfect for the chance final warm days of the season.

From Southern Livings Heirloom Reciepe Cookbook-

Cold Cucumber Soup

Ingredients
  • 1 1/2 cup sour cream
  • 1 tsp dried dill weed
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp celery salt
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 2 green onions, chopped corsely
  • 2 cucumbers, peeled, seeded, and chopped

Combine first nine ingredients in a blender and process until smooth. Chill at least an hour before serving. Garnish with fresh herbs of choice.

Vegan Persimmons Smoothie-That Girl Cooks Healthy

Ingredients
  • 2 persimmons
  • 1 cup of almond milk or another plant based milk
  • ½ of a frozen banana
  • 4 medjool dates optional
  • ¼ teaspoon of vanilla extract
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
Directions
  • All of the ingredients to a blender and blitz until a smooth consistency is achieved
Notes
  • For super sweet results, allow the persimmon to ripen until it’s soft and almost at the point of bursting.
  • Feel free to add additional nuts/grains to your smoothie or even turn the recipe into a thick smoothie bowl
  • Use another plant based milk such as coconut milk

Field Peas and Okra Soup- Frank Stitt’s Southern Table

Ingredients
  • 1 Tbsp olive oil
  • 2 onions, diced
  • 2 carrots, peeled and finely diced
  • 1 leek, trimmed, cleaned and finely diced
  • 1 red bell pepper, cored, seeded, and finely diced
  • 2 ears of corn, kernels removed
  • 2 garlic gloves, 1 crushed and 1 minced
  • 3 parsley, thyme sprigs, and 2 bay leaf, tied together in a bouquet “garni”
  • 2 cups of field peas, rinsed
  • 6 cups of chicken broth (or veggie)
  • Kosher salt
  • 1 cup of sliced okra
  • 2 tomatoes, seeded and diced
  • 4 sprigs of basil, torn
  • 1 Tbsp olive oil
Directions
  • Heat Olive Oil in a Dutch oven over medium heat. Add onions, carrots, celery, leek, bell pepper, corn, and season with pepper. Cook over medium-low heat for 5 min.
  • Add 1 garlic minced clove, and cook for another 5 min, the vegetables should soften.
  • Add the bouquet garni, peas, broth, and a pinch of salt. Simmer on medium-high heat. Skim any foam and simmer gently, covered, for 25 min.
  • Add the okra and cook for 5 more minutes. Taste and add salt.
  • While simmer, combine tomatoes, crushed garlic, basil, and olive oil in a small bowl and season with salt and pepper. Toss and allow to marinate for 10 min.
  • Ladle soup in to bowl and top with tomato medley.

Yellow Squash and Zucchini Gratin- Taste of Home

Ingredients
  • 2 Tbsp butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided
Directions
  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
  • Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11×7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.


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