CSA delivery for this week

Sometimes - a picture is worth 10,000 words!

So what's in the share box this week?

Starting the lower right corner of the box the smaller green container on top is the last of the snow peas (the flat ones).  This heat has ended the guys so enjoy!  They are stacked on top of a larger container of the sugar snap peas.  You may find this variety is not quite as sweet as those of the past few weeks but part of that too comes from the heat.  It's likely this is the end of those peas as well.  But no sadness - seasons change...  so with the end of the peas comes some new exciting developments...

The big greens without the colorful stalks is an iceberg lettuce.  (you will see these heads got a little sunburn during the past day of this heat wave but it tastes great!)

More radishes – a different type called colored radishes – come in shades of pink, purple, white and multi; more mild than standard radishes.  A bouquet of color and different tastes to explore here.  no whining about the bitterness - eat a pink one and rejoice!

All that cool stuff with the colored stems - meet "Bright Lights" Swiss chard.  Think of it as a spinach type of green where the stems are fair game too - but with a very different taste.  Sautéed or fresh or added to something special - these are a favorite!

Remember when I said don't be sad with the peas leaving - well - look at that...  fresh peppers (from plants you helped put in the ground at the planting party!)  These are Hungarian Wax peppers - kinda spicy.  They are the first of the peppers to arrive and they offer goodwill in the pepper world...  sorta a fruits of summer ambassador!

Then there's these other leafy things - that's 3 different herbs: Basil (large green leaves), Oregano (small leaves on stem in bag), parsley

Now this week we are going to offer a few different preparation tips without a full fledged recipe.

What can you do with your share?

• Garden-fresh pizza and salad (the mini recipe is at the end - this is Andy's favorite!)


• Make a pasta dish with olive oil, saute the swiss chard stems until soft, then add leaves (a colorful addition to the pasta!), snow peas, toss in some of the herbs you have chopped up at the end. You can add any other addition such as a stir fry sauce, lime or lemon.  Even better some pastured chicken from your favorite farm!


• We are going to try the “Oven-Baked Green Quesadillas” recipe from this site this week. You may want to try it too: http://www.learn2grow.com/projects/edibles/recipes/SuperSwissChardRecipes.aspx


• Maybe you want to consider trying this Swiss Chard and artichoke dip recipe: (We are also going to try this one too!) http://inmykitchengarden.blogspot.com/2007/10/what-to-do-with-swiss-chard-hot-swiss.html

This week’s less than featured recipe is simple, fun and delicious: Veggie pizza with garden fresh salad

Pizza: Make your own crust; use pre-made crust or dough(whole wheat or regular from Wegman’s is good ) or use the Naan flat bread or pita bread to make mini pizzas and the family can choose their own toppings.

Toppings can include: swiss chard leaves (treat like spinach – either microwave before or place right on pizza); banana peppers (so good on pizza but remove seeds first!), basil, oregano and parsley. We made a fresh early summer salad this week with this lettuce, the colored radishes, cut up sugar snap peas, a few strips of the banana pepper and a homemade creamy herb dressing- very refreshing!  The idea is BE CREATIVE!

And why no formal recipe this week - well because the "C" is CSA is "community" and we want to hear YOUR thought, ideas and creations on Facebook!