CSA Week 3

Howdy, Misfit Members! it's been a soggy one this week, but luckily I was able to catch a couple hours between storms to harvest veggies! Here's what's in the box this week:

-Red Romaine Lettuce

-Buttercrunch lettuce

-Swiss Chard

-Tatsoi

-Kohlrabi

-Radishes

-Patty pan sq uash

-Yellow squash and/or zucchini

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Swiss Chard and Sausage Rigatoni

Ingredients:

-12 ounces rigatoni

-2 tbsp extra-virgin olive oil

-12 ounces sweet Italian sausage, crumbled

-4 tbsp unsalted butter

-6 cloves garlic, chopped

-1 bunch Swiss chard, stems removed, leaves chopped

-1 tbsp plus 1 tsp all-purpose flour

-1 3/4 cups milk

-1/2 cup grated parmesan cheese

-Grated zest of 2 lemons

-Pepper and Kosher salt to taste

Directions:

-Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup cooking water, then drain the pasta.

-Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and set aside.

-Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.

-Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and pepper to taste. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding the reserved pasta water as needed.

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Pan Fried Patty Pan Squash

Ingredients:

-2-3 patty pan squash sliced 1/2 inch thick

-salt and pepper to taste

-1/4 cup flour or more if needed

-1/2 cup sour cream

-2 cloves garlic minced

-2 green onions chopped

-1 handful basil chopped

-2-3 tablespoons vegetable oil

Directions:

-Lightly salt and pepper each piece of squash and dredge on both sides in flour.

-Heat oil over medium heat in a pan and cook squash in single layer for a few minutes on each side until lightly browned.

-In a small bowl combine sour cream, garlic, basil and green onion. Mix together. -Serve squash topped with sour cream mixture.

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The first planting of sweet corn is about hip-high, and the second planting isn't far behind at about a foot high. The third planting ill go in as soon as we can get the soil worked after all this rain we've had this week.

The cucumbers are starting to come on, there's green tomatoes everywhere, and I spotted several little bitty peppers on the pepper plants. Summer is definitely here, y'all!

That's all for this week. Have a great week and remember to wash your produce!