We are overjoyed to announce that flower season is finally here! From now on you'll have the option to include a flower bouquet each week in your CSA. We'll have small bouquets for $5 and large bouquets for $10. We're growing a beautiful mix of sunflowers, zinnias, dahlias, cosmos and a wide variety of fillers. All bouquets will be arranged by us on the farm, and there is limited color availability but if you have a strong preference for a certain color you can send us an email and we'll try to accommodate your request. Enjoy the beauty of summer!
Here's what's fresh this week: Veggies: -Baby arugula -Spicy salad mix -Baby lettuce mix -Dino kale -Broccolini bunches -Red leaf lettuce-Green leaf lettuce-Sugar snap peas -Kohlrabi -Red ace beets -Chioggia beets -Green onions -Rainbow chard-Green and red cabbage heads-Napa cabbage -Zucchini-Patty pan summer squash- Costata romanesco summer squash-Fennel-Cucumbers Fruit:-Rainier cherries-Apricots-Peaches*Note: all fruit is certified organic and comes from the Okanogan region of Washington Extras:-Flower bouquets-Duck Eggs Veggie of the Week: Summer Squash!
We are growing 3 different varieties of summer squash this season: zucchini, patty pan, and costata romanesco (a specialty and super delicious zucchini variety). With the weather finally warming up, the summer squash is abundant! Try some summer squash in this recipe for
Gourmet Zucchini Spaghetti:
1 clove garlic1/2 cup (125 milliliters) olive oil 5 small zucchini, sliced into very thin rounds Salt and pepper 11 ounces (320 grams) spaghetti 3 ounces (80 grams) grated Provolone del Monaco (or Parmesan) 1 knob of cold, unsalted butter 1 handful basil leaves
Put a large pot of water on to boil for the spaghetti.In a wide skillet over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused by the garlic. When just golden, remove the garlic and add the zucchini rounds. Toss every now and then, letting the zucchini fry away until tender but not brown.In the meantime, add a teaspoon of salt to the boiling water, then place spaghetti in the pot.Drain the zucchini on paper towels and season with a pinch of salt and some freshly ground pepper. Keep warm. Blend together about a third of the zucchini and about 1/4 cup (60 milliliters) of water from the pot of pasta—I use a glass jar with a handheld blender for this. Pour this purée into a large serving bowl, where you will eventually add all the pasta.When the spaghetti is al dente (take out about 1 minute before the suggested cooking time on the packet), drain, saving about 1/2 cup of the cooking water. Toss the spaghetti into the serving bowl with the purée, the grated cheese, the fried zucchini, and the cold butter. Quickly toss, using tongs or a spatula to help you. You want spaghetti to be silky and just coated with the purée, not dry but not watery either. If it's too dry, add cooking water a little at a time. Top with the basil leaves and serve immediately.
Thanks for supporting your local farmers!
Ellen and Ashley