CSA Week 8

Hello, hello, Misfit Members! Here's what's in the box this week:

-Baby eggplant

-Tomatoes:

-Chocolate Cherry and Sun Gold cherry

-Red slicer

-Roma

-Peppers:

-Bell and/or Poblano

-Gypsy

-Jalapeno

-Squash: Patty pan. zucchini, yellow squash

-Green Beans

-Yardlong beans (Bi-weekly only)

-Kale or lettuce

-Broccolini (Bi-weekly only)

The yardlong beans look kind of crazy, I know, but you can cook them basically the same way as green beans. This is the first year I've successfully grown them, so I'll be cooking some this weekend and sharing recipes! They are used a lot in Asian cuisine, so I may try to cook mine in that style.

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Stuffed Patty Pan Squash

Ingredients:

• Pattypan squash, stem and blossom removed

• 2-4 slices bacon

• 1/4 cup diced onion

• 1/4 cup bread crumbs

• 1/4 cup grated Parmesan cheese

• salt and pepper to taste

Directions:

1. Preheat oven to 350.

2. Bring about an inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Keep the squash bits for later.

3. Cook bacon in a large skillet over medium high heat until evenly brown. Remove bacon and drain on paper towels.. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for a minute or so.

4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parm. Season to taste with salt and pepper. Stuff each squash with the mixture (overflowing), and place them in a baking dish. Cover loosely with aluminum foil.

5. Bake for 15 minutes, or until squash are heated through.

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The corn is soooooooo close- it looks like I'll begin harvesting it this weekend. But not to worry, I just got a huge fridge last weekend for the packing shed so I have plenty of room for it! Y'all, if we get any bigger I'll have to just build a walk-in cooler! This is probably the biggest non-industrial fridge I've ever seen, and it's perfect for the CSA. I've been searching all summer for one that doesn't have a freezer, and finally found this big one. The packing shed is finally almost finished, all we have left to do is seal one wall.

In other news, it looks like this might be the last week for lettuce and leafy greens for a few weeks, since there's a heat wave coming starting this weekend.

I counted about 475 bell peppers on the plants this week, so I hope y'all are ready! I also made some stuffed gypsy peppers this week, and while they are smaller than bells, they were so yummy! I'd definitely give it a try if that's your thing. We made ours Mexican style to go with our quesadillas, so we used taco seasoning, ground beef, shredded cheese, onion and peppers, and Mexican rice. I usually also put black beans and tomatoes in them but since they were smaller I left that out this time.

I believe that's all for this week. Hope everyone has a great week, and remember to wash your produce!