Erehwon Farm CSA Newsletter for 7/10/05 Farm Report The newsletter will be brief this week as the demands for watering and weeding are relentless.  Our volunteers were out in force last week:  Arsenio Sala, Robin Migalla, the Suevels, Rebecca, Bark Hicks, and Linda McDonald helped with a variety of chores – thanks to one and all.  The hot, dry weather has made the growing of lettuce, spinach, and some other greens quite a challenge.  We are continuing to plant crops as space becomes available: lettuce, spinach, turnips, beets, carrots, radishes, and Asian greens. What’s In Your Bag This Week Lettuce (hopefully) Cauliflower (wash carefully as there may be a critter or two hidden inside) Onions Swiss Chard Kale Squash or cucumber Extras (Pick up to three) Herbs: full selection Kohlrabi Beets Small turnips Small carrots Garlic (Last week’s garlic was a variety called Northern 2. There will be a new variety this week.) Reminder:  There may be three or four people who have yet to send in their second installment – if I get my office organized this week, I’ll send you a reminder email. Pages from Grandma Beth’s Cookbook Okay, the summer squash is starting to come in and pretty soon we’ll all be drowning in it. So it is time for some recipes using summer squash. Summer Squash Sauté Onions Garlic Olive Oil Summer Squash—washed and sliced or cubed Lemon Juice Chopped herbs Chop the onions and garlic, Sauté in olive oil for about a minute. Add summer squash and cook until the desired degree of tenderness. Add lemon juice as need to keep from drying out. Just before you turn off the heat, add the chopped herbs and stir. Serve over pasta or as a side dish. Variations Add other veggies—such as sugar snap peas, baby carrots, kohlrabi, or tomatoes (later in the season). Add pepper for added zest. Add cheese—I like parmesan best because it seems to complement the delicate flavor of the squash, but cheddar is also good. I haven’t tried goat cheese, but I think that would also be good. Try white wine instead of lemon juice. Herb Combo Suggestions Thyme and oregano Lemon basil and chives Lime basil and mint Thyme and savory Parsley and chives Thyme and marjoram Mint and chives Basil and oregano Dark opal basil (purple—tastes good and looks pretty, too) We Get Mail Tim, Sorry I've been delayed in passing these recipes along...we've been spending all of our time snapping the peas we picked in abundance last week (which we've been enjoying immensely, thank you!). Here's a link to a delicious lentil, sausage, and kale soup we tried with our first batch of kale. We made some adjustments (used a combo of diced smoked and spicy sausages, upped the ratio of chicken stock to water, and of course subbed in garlic scapes for garlic). http://www.epicurious.com/recipes/recipe_views/views/10905 Also wanted to say that we've been cooking the beet greens along with some diced sauteed onions, portabello mushrooms, and garlic scapes, and a splash of lemon juice. We're looking forward to discovering new veggies and new recipes as the season continues! - Corrie   Corrie, thanks for passing along the recipe.  tf Hello again Tim! we LOVED the beet greens and baby beets last week. We had the greens one night and a beet and orange salad the next. Since kohlrabi is in the cabbage family, I ultimately cooked it the way my Grandma cooked cabbage: shredded, with a little butter and onions in a frying pan with some caraway seeds at the end. This week, please give us kale, kohlrabi, onions and big cilantro. Best, Jen PG Thanks Jen for your recipe, too.  tf