This Week’s Share:

Potatoes: Desiree

Broccoli: SBC Imperial

Spinach: Tyee

Scallions: White Spear

Summer Squash: Costata Romanesco, Black Beauty, Zephyr

Beets: Red Ace, Boreo

Basil: Genovese

Bok Choi: Joi Choi

Sneak peak for next week:

Mini Onions

Shooting

STAR

CSA

Buckets of….

People told us that we couldn’t grow it here.  We assumed that we better not tell anybody about it.  We sprinkled it to keep it cool. We were so nervous that it would not work we deleted our sneak peak column last week. We trusted 1/8^th of an acre and many hours of work to three words- VERY HEAT TOLERANT, said the seed catalog. I myself am not so heat tolerant these days and I know Lily broke a sweat harvesting your BROCCOLI. If I was not busy in an epic battle to tame the 1961 Farmall with a crescent wrench I would have jumped for joy at the sight of buckets full of beautiful tight heads. One thing I have learned out here is that the tractor works because it wants to, and when it wants to for that matter. The same goes for our crops. In cool weather the tomatoes kind of lay low before fruiting, while the broccoli and cabbage really show us what they are made of: plant matter. Anyways, this is week four, that means that all of you four-weekers who have not extended yet need to let us know that you’re going to stick with it for the rest of the season! Just speaking of signing up we are now 97 members strong. Our goal for this year is 150 so tell your neighbors, friends and pets to get on it and get their veggies!

Matt

Crop Notes:

Broccoli: Like we said above, miracles do come true. Everyone loves this crop and with a little more luck there will be more in the weeks to come.

Spinach: This is our second try at growing spinach this season, and we are finally happy enough with it to share it with you. Sautee it with some garlic as a tasty side dish or chop it up for salad. Spinach is one of the few leafy greens we can grow in the heat of the summer.

Bok Choi: We seeded this on a whim and boy were we glad! Some of the best I have ever had, the stems slightly sweet and are so good sautéed. This is the last of it until at least September, so make it special.

Potatoes: The last of the Desiree variety, we loved it to death and harvested them all as new potatoes. We are already planning a whole field of it for next year. As for other varieties, plenty more to come this season!

Recipes:

Bok Choi Pasta with Bacon (This is one of our favorite dinners, quick and easy, even we can find time to make it.)

1 lb pasta

6-8 slices bacon, cut crosswise into 1/2-inch slices (can substitute with temphe for vegetarians)

1 onion, sliced

1 bok choi, chopped

3 tablespoons extra-virgin olive oil

fresh basil, chopped

salt and pepper

Parmesan cheese

While preparing bok choi, boil pasta water and cook.

Cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sautee over medium-high heat until softened, about 7 minutes. Add bok choi and sprinkle with salt and pepper. Cook until bok choi is tender. Stir in cooked bacon and basil, serve over pasta and sprinkle with cheese.

The following is straight from the internet, I will not lie. But it looks very good. I am sure it would be just as good with roasted summer squash instead of grilled, and maybe with some feta cheese?

Grilled Zucchini and Summer Squash Salad with Basil Parmesan Dressing

              4 medium-large zucchini, trimmed, halved lengthwise

                            4 medium-large yellow crookneck squash, trimmed, halved lengthwise

                            5 tablespoons olive oil

              1/2 cup chopped fresh basil

              1/3 cup freshly grated Parmesan cheese (about 1 ounce)

                            2 tablespoons balsamic vinegar

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

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

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