Summer CSA Week 7, 2022

Sugar snap peas below solar panels in the front of the farm.

Can you believe we’re already at the end of July?! We can’t! We are approaching harvest time for our preserving shares, one-time bulk produce boxes made specially for canning and freezing. We have shares of canning tomatoes, basil, garlic, green beans, juice carrots, and leafy greens. Get your preserving share order in now at foodfarm.csaware.com! These preserving shares are distributed via our CSA pick-up sites, so you can pick up with your regular summer share. The one exception is our green bean share, which you pick yourself; a fun excuse to come see the farm and get into the field. If you already have a preserving share, we will contact you in the coming weeks via email to schedule pick up.

New in the box this week is zucchini and snap peas. Snap peas are a favorite for fresh snacking.

Peas on the vine

In your share this week:

Napa Cabbage – Zucchini – Lettuce – Cucumber – Green Onions – Carrots with Tops – Snap Peas – Cauliflower – Broccoli


Zoodles – Zucchini Noodles

Here are some tips for making great zoodles or zucchini noodles. Zoodles are a healthy gluten-free alternative to pasta!

Ingredients

Zucchini

Salt

Olive oil (about a tablespoon)

Pasta sauce of your choice

Finished spiralized zoodles

Instructions

  1. Cut the zoodles: Wash your zucchini, but don’t bother peeling. You may have seen or tried long curly zoodles before (image below). These are made with a spiralizer. If you have this tool, follow the manufactures instructions to slice up your zuc. If you don’t have a spiralizer, have no fear! A basic kitchen peeler will work just as well. Just keep peeling past the skin and peel the whole zucchini into long strips. Watch out for your fingers at the end.
  2. Remove excess moisture: Pat your zoodles between paper towels. Sprinkle with salt and allow to rest for 10-20 minutes. This will draw out excess moisture. Press into the paper towels one more time then you’re ready to cook your zoodles.
  3. Cook the zoodles: Saute your zoodles in a pan with a little olive oil over medium heat. Cook for 4-6 minutes or until the zoodles become tender. For the best non-watery results. Do not cover with a lid. Do not overcook. Season with salt and pepper if desired.
  4. Serve with your favorite pasta sauce.

Try zoodles with Carrot Top Pesto, from the week 4 newsletter!


Two members of our farm crew harvesting green onions in the greenhouse.

For the farm crew,

Starr

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