Sample CSA Member Newsletter
And just like that... (puff!)... it was gone! The summer has officially finished, and this week marks the final Summer Share box of the season. We want to say a massive THANK YOU to all of our summer members, Full and Half Share, and to state once more that we couldn't do it without you! Your commitment and enthusiasm are what keep our farm alive...
We'd also like to say thank you to everyone who was able to join us at the Fall Equinox Picnic on Saturday. The weather was lovely, and we had a wonderful time. The Equinox officially marked the end of summer and the beginning of fall - starting last Wednesday, daylight hours are now shorter than the hours of darkness. Yikes!
And so it's been quite a landmark week with regards to our Earth, our Seasons, and our weather, with the Equinox on Wednesday, a combined Full/"Blood"/SuperMoon Lunar Eclipse (wasn't it beautiful!?), and a plunge in temperatures, from 78 degrees on Monday to 58 on Tuesday. Fall is well and truly here.
1 medium zucchini*
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds potatoes, thinly sliced*
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
Freshly ground black pepper
1 cup grated Cheddar
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.
7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.
- Salt and pepper
- 2 small, firm zucchini (1 to 1 1/4 lbs.)*
- 1/2 cup slivered or sliced almonds
- 1/2 cup fresh mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 cloves garlic, quartered
- 1 tablespoon fresh lemon juice
- About 1 cup parmigiano-reggiano
- 1/3 cup EVOO
- 1 pound linguine
- Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.
- In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
- Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and pepper. Add the cheese and process. With the machine on, stream in the EVOO until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.
- Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 cup of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for 1 to 2 minutes to combine. Top with the reserved toasted nuts.
- 1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
- 1/2 cup frozen mixed berries (or sub blueberries)
- 1 heaping Tbsp hulled hemp seeds (organic if possible)
- 2 cups frozen or fresh kale, any kind*
- 2/3 cup 100% pomegranate juice
- 3/4 – 1 1/2 cups filtered water
- Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or agave for some added sweetness.
- Serve immediately – enough for 2.
*Adding a bit of almond milk ups the creaminess.
*1 Tbsp of almond butter would add even more staying power.