6th CSA Pick-up

Another successful Tuesday pick-up has come and gone and now its time to sit down and post my weekly CSA pictures and veggie recipes. The boys have just gone to bed but they are protesting, not keen on the seven oclock bedtime tonight!!! This weeks baskets include, carrots, beets, yellow and green zucchini, broccoli, "Superstar" white sweet onions, red onion, green beans, summer turnip, fresh garlic, purple cabbage, lettuce mix and a cucumber. I am very excitied about the broccoli in this weeks share. I have been growing broccoli for a few years but without any luck. But this year with the excellent growing weather we have had and lots of fertility in our soil we are having a great broccoli crop. The only thing disappointing is that I did not plant more!!!! Luckily the plants I have harvested should all produce side shoots so more broccoli can still be harvested. I have another succession of broccoli planted so hopefully it will do as well as the current planting.


Farm Fresh Carrots, fresh from the field

The summer turnips are coming to an end. The pesky critters that eat into them and create tiny little tracks are getting a bit out of control and I'm afraid this might be the last week for them. Try out the recipe below, yum yum yum!!!
Honey Peppered Turnips
1 tbsp butter
2 tbsp honey
1 lb turnip (approx 1 small or half large turnip, cut into 1/4" cubes
1/2 tsp. freshly ground black pepper
salt
chopped fresh parsley (if you have some)

Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, uncovered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley if you have some. Source:Greene on Greens


This week the color of cabbage is purple. This pretty purple treat is wonderful chopped in a salad or try the below recipie from Chef Michael Smith's new cookbook.
Apple stewed red cabbage
vegetable oil
1 onion, peeled and sliced
3 cloves of garlic, thinly sliced
1 head of red cabbage, thinly sliced
2 or 3 apples, cored and chopped
2 tablespoons of honey
a few splashes of cider vinegar
a few splashes of cider, apple juice or water
a sprinkle of sea salt and pepper

Splash vegetable oil into a heavy saucepan over medium heat. Add the onions and saute until they're golden brown. Add the garlic and continue cooking for another minute or so. Add the cabbage, apples, honey, cider vinegar and the cider (or apple juice or water). Season with salt and pepper.
Bring everything to a simmer and then lower the heat just enough to maintain the simmer. Cover iwth a tight-fitting lid and continue cooking until the cabbage is tender, about 30 minutes.
Source: The Best of Chef at Home. Chef Michael Smith

I could not believe the amount of zucchini I harvested today, it was unreal.

I took a whole tray of extra yellow and green zucchini along with summer squash to the pick-up and everyone took a few extra but I still have 3 full bins in the cooler. Zucchini cake anyone??? I have a great recipie somewhere for chocolate chip zucchini cake but I can't put my fingers on it. I'm not sure if you can see in the picture but there are tonnes of zucchini laying in the row waiting to be picked up. Tis the season for zucchini!!!



Harvested veggies waiting to head to the wash station


Sweet white and red onions

This past week was a bit rough on poor little Jake. Between blackfly bites, causing black eyes, a nasty bang on the head, swollen ear due to possible mosquito bite and general brusing due to falling and bumping into Ben. Below is a picture showing off a swolen lip and bumped head. Poor little monkey


Below is a picture of the rock Derek dug out of the field this week with the tractor. He said there is another piece at least as big still there. Now that is a big rock!!!!