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jstlou77

WEEK 5 CSA

Hello all!!!

Hopefully everyone had a fantastic 4th and was able to sneak in some fireworks and cookouts in-between all the rain.

Our crops are doing a happy dance from all the excessive raindrops! Things are looking great and growing more and more each day. With all the sunshine in the forecast we are expecting an explosion of growth.


THIS WEEKS HAUL


Summer Squash

Snap Peas

Carrots

Cabbage

Lettuce

Cucumbers (hopefully, fingers crossed)


Farm Stand Cole Slaw


Ingredients:

  • 1 small head of cabbage, finely shredded

  • 2 carrots, grated

  • 1/2 cup mayonnaise

  • 2 tablespoons white vinegar

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. In a large bowl, combine the shredded cabbage and grated carrots.

  2. In a separate smaller bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until well combined.

  3. Pour the dressing over the cabbage and carrots. Toss well to ensure all the vegetables are coated evenly.

  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

  5. Serve chilled and enjoy as a refreshing side dish to accompany your favorite meals!

Feel free to adjust the ingredients or add any additional vegetables or seasonings according to your preference. Enjoy your homemade coleslaw!



Tzatziki

GARLIC YOGURT CUCUMBER SAUCE

Tzatziki is one of the best-known Greek culinary exports. Although you could potentially kill a vampire after eating it, I strongly believe that the more garlicky kick it has, the better it tastes.


YIELDS 2½ CUPS


INGREDIENTS

½ seedless English cucumber, peeled 1 teaspoon sea salt, divided, plus more to taste

2 cups plain Greek yogurt

3 cloves garlic, peeled and mashed into a paste ⅓ cup extra-virgin olive oil

1 tablespoon red or white wine vinegar

1 tablespoon minced fresh dill


DIRECTIONS

Coarsely grate the cucumber using a box grater or food processor and toss with ½ teaspoon of the salt. Place the grated cucumber in a fine-mesh sieve set over a bowl and drain for 10 minutes. Working in batches, a handful at a time, squeeze as much remaining water from the cucumber as possible, transferring the drained cucumber to a medium mixing bowl.

Add the rest of the ingredients along with the remaining ½ teaspoon of salt, and mix well. You can serve the Tzatziki immediately, but I prefer to let it sit in refrigerator for 2 to 3 hours so that all of the flavors blend and come alive. Tzatziki will keep for up to 5 days in the refrigerator, but be warned: the garlicky flavor intensifies as time passes!



Farm Before The Table





Summer Squash

Pickling Cucumber


Larry's Berries

(pick your own starts @ 8 am June 6th) pricing will be posted in Farm Stand and at Blueberry Stand




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