This Week’s Share:

Cabbage: Farao

Chard: Bright Lights

Salad Mix: All Lettuce Mix

Sugar Snap Peas: Sugar Sprint

New Potatoes: Carola, Mountain Rose, Desiree

Parsley: Giant of Italy

Scallions: White Spear

Summer Squash: Costata Romanesco, Black Beauty, Zephyr

Shooting

STAR

CSA

The last three weeks have whizzed by for us here at Shooting Star CSA. It has been a juggle between planting, weeding, harvesting, and the occasional ice cream sundae. When we planted cabbage, many told us that the plants would just keel over in the heat before we could harvest anything. I asked every farmer I knew in the valley and no one had tried to grow cabbage or broccoli this late in the spring, but we decided that it was worth the risk. It has been unseasonably cool and the cabbage is ready, so enjoy this treat. We also have a new worker from Sonoma County, so send him your good energy and blessings. To us, every box is special, just like every person eating our food is special.

Thanks, Matt.

Crop Notes:

New Potato Medley: We decided to mix and match these three varieties. We’ve been eating potatoes three nights a week and already have our favorite variety picked out. Tell us which one you like best. The Carola is yellow skin and yellow flesh, Mountain Rose is dark pink with pink flesh, and Desiree is pink with white flesh.

Sugar Snap Peas: With all this cool weather the peas are back at it! We thought they were about to keel over when we harvested them a few weeks ago but the cool days gave them and unsuspected boost.

Cabbage: We love green cabbage, great for salads with a tangy vinegreatte or a rice vinegar dressing with some red pepper flakes. We ate a whole cabbage yesterday between lunch and dinner!

Reminder:

For those of you that signed up for 4 weeks beginning with week 1, this is the time to renew. If you decide to sign up for the remaining 21 weeks, your payment would be $462 (21 weeks at $22/wk). We hope you will join us for the rest of the harvest season!

Recipes:

We know that some of you may be finding it challenging to eat all of your vegetables from one week to the next so here are some menu ideas:

Shooting Star CSA    PO Box 3087    Fairfield, CA 94533        shootingstarcsa@gmail.com

                            www.shootingstarcsa.com

Meal One

Chard and Potato Quiche ( with Salad and Scallions)

Filling

              1 onion, chopped

              new potatoes (save 1-2 for next meal)

              1 bunch chard

              olive oil

              salt and pepper

              4 eggs, beaten

              ½ milk (optional)

Crust (don’t worry this is a very easy and very tasty):

              2 cups flour

              ½ cup vegetable oil

              ¼ cup milk

              ½ tsp salt

Preheat oven to 375. Sautee onion in oil with potatoes until the potatoes are almost fully cooked. Adding a little water to the pan and using a lid will help them cook faster. While potatoes are cooking make crust: mix oil, milk and salt in a bowl, and then stir into flour with a fork, stirring until just combined. Roll out between two sheets of wax paper or simply press it into the bottom of a pie pan. Meanwhile, stir in chard to potatoes and cook until chard is tender. Pour vegetables into crust and then pour eggs mixed with milk over the top. Bake approx 35 minutes until eggs are cooked.

Meal Two

Summer Squash Soup with Parsley (modified from epicurious.com)

              (with cabbage and sugar snap pea salad)

                                          Butter or olive oil

•                             1 onion, chopped
•                             salt and pepper
•                             summer squash, chopped
•                             1 -2 potatoes, cubed

                            water, vegetable or chicken stock

                            chopped parsley

Melt butter in heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, potato, and stock (or water) and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt. Stir in parsley.