Ah, August... The heirloom tomatoes are ripening, the peppers are beginning to turn brilliant colors, and the berries are starting to really pour in. About those tasty berries - you'll start receiving them this week and every other week until they're done. One week farm pick up will get them and the next week the deliveries will get them, and here's why: we pick buckets every other day or so but those picked earlier in the week won't keep until the weekend, so they will mostly be sold to the restaurants I deal with. CSA members will get the berries picked close to the weekend. Finally! I know you've all been waiting very patiently for these.
In shares this week you received our first sampling of some heirloom tomatoes, either a mixed pint of cherries, grapes and pear tomatoes or a couple larger paste or slicing tomatoes. You also received cucumbers, summer squash (yellow crookneck, lemon or white bush Lebanese), cabbage (savoy or red), a bunch of carrots (the little round ones are called Paris Market), and a bunch of sweet basil. Yum.
Tis the season for being inundated with summer squash. It's not going to stop any time soon so let's stay on top of using these little suckers, lest you hold on to them and suddenly find that you have enough to build a squash-fort. Here's a few tasty and easy recipes to try...
stuffed summer squash, using your chard and herbs - http://chaseblackwell.com/stuffed-summer-squash/
summer squash pizza, using your greens, herbs and garlic (and might as well throw some shallots on there.... why not?) http://piesinthesky.wordpress.com/2010/07/17/big-bleu-summer-squash-pizza-with-garlic-spinach/
a superfast summer squash and parm pasta (with basil, of course) http://tryanderr21.blogspot.com/2009/09/pasta-with-summer-squash-parmesan-and.html