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!
Week 20: Celery, butternut squash, crescent peppers, beets, green beans, summer squash, kale
And so you have it: twenty weeks of living with the vegetables of the season, grown on a local farm by a family that contends with the vagaries of the weather and the bugs, the heat and the rain, the days that don’t warm up enough and the nights that don’t cool down enough, as they work to raise the food that nourishes the land and soil and the ecosystem and all of us.
As you created meals with your share this season you probably noticed that food straight from the farm doesn’t need a lot of coaxing to offer up its full flavor. The simplest recipes are often the best.
We like the kale stripped from the ribs and given a quick saute, seasoned with nothing more than a bit of salt and coarse pepper.
We like the butternut squash baked to bring out its sweetness.
We like the celery chopped and tossed into soup for a surprising flavor boost — who knew celery could add so much?
And the potatoes! Were you as astonished by this season’s potatoes as we were?
This is our last CSA post of the season. We hope you’ve enjoyed the recipes, maybe found one or two that you liked enough to add to your repertoire.
We’ll miss the arrival at the cafe each week of the boxes brimming with freshly-harvested produce, and the challenge of helping you all find interesting ways to incorporate a season’s worth of lovely vegetables into your weekly menus.
Thank you for supporting local food, and thank you to Turning Point Farm for feeding us so well.