In this week’s share:
In this week’s share: Chinese Cabbage ‘Minuet’, Fennel ‘Zefa Fino’, Beets ‘Early Wonder Tall Top’, Zucchini ‘Raven’, Spring Onion Mixed Bunch ‘Red Long of Tropea’ and ‘Evergreen Hardy White’, Kale ‘Toscano’ and ‘Winterbor’, Baby Bok Choi ‘Black Summer’
You can pick up your share in the same place as last week: the north/far side of the red barn (to your left when pull in to the parking lot).
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Chard from Farmer Steve:
Zucchini Chutney
We all probably have many ways we love to make zucchini, which is great, as a hot summer often provides lots of zucchini. I tried a new recipe for zucchini chutney this weekend, which I’m quite excited about. This can be used as a dip, relish or side dish. And if you are a food preservationist, can it, and enjoy sometime this winter.
- 2 lbs diced zucchini
4 diced medium red onions
2 cups apple cider vinegar
1 cup raisins
~1/2 teaspoon mustard seeds
~1/2 teaspoon coriander
~1 cup sugar
~1 teaspoon salt
a few sprigs of minced dill
Bring zucchini, onions, apple cider vinegar, mustard seeds and coriander to a boil, then let simmer 15 minutes.
Add sugar and salt. Taste check: evaluate if you want to add more of any of the seasonings. Allow liquid to evaporate to desired consistency.
Add dill, let simmer 2 more minutes. Enjoy!