*In the box

In the Box: Summer, Week #6

Garlic drying in the barn. img via GEOF

Veg Share
Zucchini – several pieces
Cipollini Onions – 1 bunch
Red Beets – 1 bunch
Radicchio – 1 head
Carrots – 1 bunch
Broccoli -OR- Cabbage – 1 head
Magenta Lettuce – 1 head
Romaine Lettuce – 1 head

Fruit Share
Apricots – 1 bag
Gooseberries -OR- Blueberries – 1 pint

Herb Share

Milk Not Jails Share
Dairy share
Did you order ice cream? *ala carte item pick up is THIS WEEK*

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up (right now!) online.

*In the box

In the Box: Summer, Week #5

Our veggie farm, planting new strawberries! (image via GEOF)

Veg Share
Zucchini – several pieces
Cipollini Onions – 1 bunch
Fennel -OR- Kohlrabi – 1 bunch
Baby Spinach – 1 bag
Radicchio – 1 head
Swiss Chard – 1 bunch
Toscano Kale – 1 bunch
Red Boston Lettuce – 1 head

Fruit Share
Blueberries – 1 pint

Herb Share
Oops! Sorry for the confusion, herb shares start this week (not last week as we had posted earlier).
Lemon Thyme
Summer Savory

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite extras today! Forgot to order? The next deadline is July 8th for delivery on the 12th.

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up (right now!) online.


Sweet Zucchini Pie

recipe via

We at the CSA have not tried this recipe yet. Sounds kind of weird. Let us know if you attempt it!

1 c. peeled, cooked and drained zucchini
1 c. sugar
1 egg
2 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. butter
1 tsp. vanilla
Dash of salt
1 unbaked pastry pie shell (or make your own)

1. Puree cooked zucchini in a blender. Add sugar, egg, flour, milk, butter, vanilla and salt. Process until thoroughly blended.

2. Place mixture in pie shell; sprinkle with cinnamon and bake at 425 degrees for 10 minutes then reduce heat to 300 degrees and continue baking for 20 minutes or until done.


Zucchini Baba Ganoush

2 large zucchini
2 garlic cloves
teaspoon salt
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)

1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.

2. Crush garlic and mix with salt, mashing until they form a paste.

3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.

4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.

5. Add garlic mixture to eggplant and stir until smooth.

6. Serve with olive oil and pita.


Zucchini Pancakes with Mint & Feta Cheese

Recipe via Joy of Cooking

2 1/2 pounds green or golden zucchini, shredded
2 large eggs
1/2 cup crumbled feta cheese
1/2 cup dry unseasoned bread crumbs
1/4 cup all-purpose flour
1 bunch scallions with 2-inch of green, slivered
2 cloves garlic, minced
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh mint (or 1 1/2 tablespoons chopped fresh marjoram)
salt and pepper, to taste
2 tablespoons olive oil

1. Shred zucchini on the large holes of a grater or in a food processor. Sprinkle with salt and set aside.

2. In a separate bowl mix together eggs, feta cheese, breadcrumbs, flour, scallions, garlic, parsley, mint, salt and pepper.

3. Quickly rinse the zucchini, then using your hands or a towel, squeeze out the excess liquid. Add to the batter.

4. Preheat the oven to 200 degrees F.

5. Heat 2 tablespoons olive oil in a large skillet. Drop in the batter, using 1/4 cup for a 4-inch griddle cake. Fry over medium heat until golden brown on the bottom, about 4 minutes. Turn and brown the second side. Keep the fried pancakes warm in the oven while you fry the remaining batter, adding more oil if needed.

Yield: approx. 19 pancakes (6 to 8 servings)


Braised Zucchini with Mint &Lemon

recipe and image via The Wednesday Chef ; (Thanks, KC, for sending it our way!)

2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts

1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long.

2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.

Yield: Serves 4 to 6


Zucchini Bread Ice Cream

Recipe via CSA member, Salt Chunk Mary

Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.

3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
2 eggs
¾ c sugar

1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.

2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.

3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.  

4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.

5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.


Cheesy Zucchini and Red Onion Flatbread

Recipe and image via Bon Appetite

This recipe might seem a little simple with the processed cheese but it really tastes good and is easy.  I used those little Laughing Cow cheese triangles and Trader Joe’s whole wheat pizza dough.  You can easily substitute the cipolini onions for the red onions.  I love that this recipe calls for three different veg from the box this week! – Jessica

3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Nonstick vegetable oil spray
10 ounce tube refrigerated pizza dough
Olive oil

1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley.

2. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.

3. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion.

4. Brush vegetables with oil; sprinkle with salt and pepper.

5. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley before serving.


Zucchini Buttermilk Soup with Watercress Pesto

recipe and image via Cooking Light

You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.

Soup Ingredients
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
Cooking Spray

1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.

2. Add leek & celery; saute 4 minutes.

3. Add zucchini; saute 5 minutes.

4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).

5. Remove from heat and cool slightly.

6. Use immersion blender & process until smooth.

7. Stir in buttermilk, salt and pepper.

Pesto Ingredients
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil

1. Process all ingredients until smooth, adding water as necessary.

2. Drizzle over soup.

Yield: 4 servings

What the veg?

Summer Squash / Zucchini

Nutritional Facts:
1 cup of raw squash has 20 calories.  It has 1 gram of Fiber and 2 of protein.  It offers 34% of the reccomended daily intake of vitamin C and is a good source of b6 and K as well.  It is also considered a good source for riboflavin and folates as well.

General Facts:
There are several types of summer squash, but zucchini is the most popular.  Squash belong to the plant family that includes melons and cucumbers. The skin and rind of summer squash are rich in the nutrient beta-carotene, but the fleshy portion of this vegetable is not. To gain the full nutritional benefits of this vegetable, the skins or rinds must be eaten.

Store in plastic bags in the refrigerator. Fresh summer squash should keep for up to a week. Thicker-shinned varieties such as chayote will stay fresh for two weeks or longer.