July 22nd Market and CSA Pick-up #10

I can’t believe it is pick-up number 10 for our CSA members!  The season is full on and what is coming is is absolutely beautiful!  Matt is working hard in the heat to keep the summer crops growing while preparing the transition to fall crops.  I don’t know how he does it, but he does it and does it well!  We are certainly enjoying fresh summer eating at our house.  I love that I am able to take my afternoon walk, go out to the field, and decide on supper simply by what I have picked!

Over the winter, we cleared heavy woods off of a field across from our old field.  We are working hard to prepare this land for growing.  We decided to put our peppers and tomatoes there since traditionally the deer won’t eat these plants.  We have really struggled getting this land prepped and ready.  The result has been a bad tomato season.  Everything growing over there, potatoes, egg plant, various peppers all seem happy.

New Field

By adding to our growing space, we will be able to extend our season by putting up some much needed heated hoop houses as well as increase our growing space.  This will allow us to increase our CSA memberships as well as bring more great food to the South of the James Farmers Market each Saturday.  It is always good news when a farm is successful and able to expand.

If you are a CSA member, you can find this in your bag:  arugula, leeks, green beans, kale, micro basil, eggplant, zucchini, and onions.

Here are some menu ideas for the week.

Monday:  Eggplant Rollatini

I know this recipe calls for spinach, but you can easily substitute kale!  Spinach is not in season, since we always eat in season we have to adapt sometimes.

This recipe is fresh and delicious.  I always top this dish with our basil microgreens.  It is so very good!  Served alongside a simple arugula salad tossed with a simple olive oil and lemon dressing topped with shaved parmesan is outstanding.  I always get my ricotta cheese from Goats-R-Us.

Here is my secret, I am an awesome cook……not because I am an awesome cook but because I only use fresh, in season ingredients.  Trust me, it makes a huge difference!

Tuesday:  Sausage Stuffed Zucchini Boats

As soon as I had a zucchini big enough, I made this!  They are seriously delicious and topped with basil microgreens they really add something great!  I usually only eat half of a half of a big zucchini.  One big zucchini should do your family well.  I admit it, I cheat, I use spaghetti sauce in a jar to make this.  I am a principal and work long hours, Matt works 16 hour days.

zucchini boatsHere is a picture of . my boats.  I now wish I had taken the picture of them topped with the basil micro greens, but honestly, I was so excited to eat this, I could barely wait to snap a picture.

The beauty of both of these recipes is that the you are eating healthy and clean!

Wednesday:  Crispy Chicken with Arugula and Parmesan

My weakness is arugula, Matt grows the very best.  When you top a beautiful crispy fried chicken breast with arugula, my heart smiles!

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Picture from the Website Cooking for Keeps

This is just so tender and delicate and delicious!

Thursday:  Chicken Leeks and Kale in a Creamy Wine Sauce

Yes, this recipe really calls for spinach, but it isn’t in season.  My rule it to only eat what is in season so I substitute with kale and it is just as delicious.

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Picture from the website Nerds with Knives

I always get my mushrooms from HaaShrooms at market.  Fresh is the very best.  This dinner is rich, hearty and so filling.

Friday:  Fresh Green Bean Salad with Balsamic Dressing with Steaks on the Grill

I love a fresh green bean salad!  The beauty is you can make this ahead of time and let the balsamic dressing marinate in the refrigerator.  The trick to this salad is once you have boiled the green beans, plunge them in a bowl of cold water with ice.  They will turn the most amazing green color you have ever seen!

green-bean-salad1

Image from the website Mel’s Kitchen

I have the secret to the best New York Strip Steak!  I just put some olive oil on it and cover it with salt and fresh cracked pepper.  I put it on the grill for about 3-4 minutes per side and then let it rest for 10 minutes.  The steak is perfect, quick and easy!  Making the salad ahead of time is a true time saver!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Chard
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Squash
  • Zucchini
  • Tropea Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil
  • Onions

We will see you at market from 8-12 each Saturday!

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