Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!
We missed a week while we were away on vacation (maybe you had a chance to try a suggestion or two from previous posts?) so we’ve jumped to Week 9 of our Turning Point Farm CSA season.
Are you enjoying your boxes? One of the things we really love is that we’re not just getting cucumbers, we’re getting Boston & County Fair cucumbers. Kale is not mere kale, it’s Blue Curled Scotch Kale. We so appreciate the specificity, as it reminds us that there’s so much more to the world of produce than the small number of familiar varieties we see week after week at the grocery store.
Boston & Country Fair Cucumbers, Dunja Zucchini, Lemon, Crooked Neck, & Patty Pan Summer Squash, Blue Curled Scotch Kale, Red Onion, Broccoli, Gold Rush Potatoes, Cabbage, Garlic, Green Sweet Peppers, and Yellow Onions
Onions are central to almost every cuisine the world over. This week’s red onion is a great onion to use raw in summer pasta salad or in pico de gallo.
Also known as salsa fresca, pico de gallo goes together in five minutes or less and keeps for a couple days in the fridge. Here’s the classic recipe from Serious Eats. It calls for a white onion, but be a rebel and slip that purple one in there. Too pretty not to.
If you’re unsure how to use all those lovely sweet peppers from this week’s box, know that you can freeze them easily and pull them out a few months from now when you need a reminder of summer goodness. Slice them in half and remove the stem, seeds and membrane, and toss them into a freezer bag as-is, or give them a quick dice if that’s how you’re more likely to use them.
But save a few so you can make this wonderful salad from Food 52, which has late July written all over it.
The flavor and texture of summer squash tends toward the mild, even delicate, side, so we like them simple and straightforward: sliced and cooked with a little olive oil or butter in a hot skillet for the few minutes it takes to get a nice golden sear on the outside.
But. Some people need to get creative.
Enjoy your box of plenty. Let us know what you do with yours!