CSA Week #5
Tomatoes, Zucchini, and Peppers- Oh my! It must be summer! We are happy to have these summery veggies a little early this year, thanks to great weather and help from the giant greenhouses we are growing them in! Thanks to these unheated greenhouses, we are able to extend our season substantially. These "cold frames" allow us to plant these frost tender vegetables earlier than we could get away with outside, thus getting earlier production out of them. Enjoy!
Grilled Zucchini & Squash
To enjoy the best flavors of these delicate summer treats, try grilling them. Grilling on a very hot setting will crisp up the outside, while leaving the inside tender and sweet. I like a simple marinade of olive oil, balsamic vinegar, garlic, and S&P. Let marinade for twenty minutes or so, then grill for 4 minutes per side, or until nicely brown and crispy. Enjoy as a side to any meal.
People have been asking us how we get our blackberries so early...ours are a thornless variety that always produces before the wild blackberries you see on the side of the road. The thornless blackberry also produces larger fruit, and because we water them regularly (unlike roadside berries), they are much sweeter and juicier. We have them available by the flat at our market booths, and don't forget you receive a 10% discount. Tis the season for freezin!
by: The Minimalist Baker
- 10 ounces (283 g) chopped kale leaves, washed, thoroughly dried (stems removed)
- 2 Tbsp (30 ml) grape seed, olive or avocado oil
- 1/4 cup (30 g) raw cashews
- 2 Tbsp (14 g) raw or roasted (unsalted) sunflower seeds
- 5-6 Tbsp (15-18 g) nutritional yeast, divided
- 1/4 tsp each salt and black pepper
- 1 tsp garlic powder
- optional: Healthy pinch cayenne pepper
- Preheat oven to 300 degrees F.
- Add kale to a large mixing bowl and drizzle with olive oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
- Add cashews, 4 Tbsp (12 g) nutritional yeast, salt, pepper, garlic pepper and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
- Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
- Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
- Sprinkle the kale with remaining 1-2 Tbsp (3-6 g) nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
- Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
- Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!