Hi CSA Friends!

Another golden late summer week is upon us! Many of the fall crops are planted, and we are now watching the magic germination process unfold. The first spinach leaves have already germinated, after only 5 days of planting.

We are also hoping to hold an End-Of-The-CSA-Season Potluck Gathering either the last weeks of October or the first week of November! We are just in the planning stages of it, and if any of you have ideas or would like to help us paln and pull it off, please email us! We have been so grateful for your support this season, and would like to have a chance to celebrate it with you all. Stay tuned for more details in the next few weeks!

Also, if any of you are interested, I will be part of a discussion about  BUG Farms and Urban Farming in general on a radio show called City Views which will be airing from 9-10 am next Wednesday September 14 on KCPW 88.3 FM.  Listen in if you are around a radio at that time, and maybe give us a holler!

Ok, Now for the CSA Details this week!

Week 15 Share

9oz Red Arrow Radish Microgreens
1 bunch Carrots
1 bunch Swiss Chard
1 bunch Tokyo Long White Bunching Onions
4-8 Peppers (Serrano(Hot) and Pepperoncini(great for pickling), or Beaver Dam or Anaheim)
1 bag Basil (Genovese or Thai or Purple Ruffles)
Cucumbers or Sweet Peppers or Wax Beans or Eggplant (little orange ones are called Brazillian Oval Orange)
Summer Squash
Onions (Walla Walla,Tropea, Candy, or Red Candy)
Tomatoes!


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Recipes

Zucchini-Ricotta Fritters

2 medium zucchini (about 7 ounces each), coarsely shredded

2 garlic cloves, very thinly sliced

3 large scallions, very thinly sliced

1/2 cup fresh sheep-milk ricotta cheese

2 large eggs

2 teaspoons finely grated lemon zest

Kosher salt and freshly ground pepper

3/4 cup all-purpose flour

Olive oil, for frying

Lemon wedges, for serving

1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.

Chard Pesto

Chard Pesto

3 cups swiss chard

3/4 cup fresh basil

2-3 cloves garlic

1/2 cup olive oil

1 cup feta cheese, crumbled

1/2 cup walnuts

In a food processor or blender, miix together swiss chard, basil, garlic, olive oil, feta cheese and walnuts until wello blended.

Serve on crackers, tomatoes, fish, bread or anything you can think of.

For an added treat, add about 1/2-3/4 cup cream and serve over pasta.

Until Next Week,


Sharon