Week 5 CSA Pick Up
We're well in to August now and we've got some new vegetables coming into the rotation as well as some of your regular favorites. This week we'll be offering more Summer Squash and Cucumbers along with fresh Peas and Green Beans making their first appearance. Also new to the share will be Broccoli, joined by an abundance of lettuce and a return crop of Bok Choy.
As you can see above we've also sighted our first ripening tomato and our bell peppers are coming along nicely so it won't be too long before both make an appearance in your share.
We know it can sometimes be a challenge to know what to do with all your share, so we're going to start sharing some recipes and ideas for you to try. Check out our first offering below to activate your creative culinary side!
Since everyone is now aware of where we are and how pick-up days operate, we’ll just remind you of pick-up times for this week:
Monday, August 10, and Wednesday, August 12, from 4pm-6:30pm.
See you soon!
Emma
Savory Veggie Pancakes
This week we cooked our way through our bounteous zucchini, summer squash, cucumber and flat-leaf parsley crops in a number of delicious ways, including these savory veggie pancakes. They’re easier than you think and adaptable to all kinds of veg. We added some broccoli to these and served with a dollop of sour cream and organic, unsweetened applesauce. Enjoy the recipe below, and watch for more recipes and food ideas coming soon!
Ingredients
1c all-purpose flour
1tsp baking powder
1tsp salt
1/2tsp black pepper
2 eggs
1/2c milk
2c grated carrot
2c grated squash or zucchini
3-4 green onions, chopped
Vegetable oil for frying
Preparation
In a mixing bowl stir together flour, baking powder, salt, and pepper
In another bowl beat together eggs, milk, carrot, squash/zucchini, and onions
Add egg/veg mixture to dry ingredients and stir to combine
Heat one table of oil in a large skillet over medium heat
Pour batter by tablespoons into the pan in batches, up to four cakes at a time
Cook about two minutes on each side or until golden brown
Repeat as needed until batter is gone
Should make 10-16 cakes depending on size. Cut recipe by half is less is desired
