Massaro Farm CSA, Inc.

In this week’s share:

Lettuce Mix: Mini Red Romaine, Green and Red Butterheads, Speckled Romaine:  ‘Breen’, ‘Nancy’, ‘Skyphos’, ‘Forrellenschluss’; Summer Squash Mix: Lebanese White, Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Marketmore’, ‘National Pickling’; Herb mix: Basil, Cilantro, Dill

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 Cucumbers:

A cucumber salad is one of the best things to eat for cooling off on hot summer day.  This cucumber-dill -yogurt recipe from Rachel Ray does exactly that, and is extremely simple.  If you don’t like yogurt, just leave it out, and you’ll still have a great salad.

3 sliced cucumbers
1 cup greek yogurt
chopped fresh dill
3 tbl white vinegar
lemon juice, salt, pepper to taste

Mix ingredients in a large bowl, chill in refrigerator, enjoy!

Best,
Farmer Steve

In this week’s share:

Green Leaf Lettuce ‘Coastal Star’; Onions ‘Mini Purplette’, Summer Squash Mix: Lebanese White, Zucchini, Patty Pan and Yellow Crookneck; Chinese Cabbage ‘Minuet’, Fennel ‘Zefa Fino’, Parsley, Turnips ‘Purple Top White Globe’, Kale ‘Red Russian’ and ‘Winterbor’

U-Pick: Green Beans

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 Fennel:

Fennel is a key element to many Mediterranean dishes.  It is great used raw in salads, baked, broiled or grilled with fish, accompanying pork and sausage dishes, and included in pasta dishes with tomato-based sauces.

Here is a recipe from allrecipes.com:  Baked Rigatoni with Italian Sausage and Fennel

Ingredients
1 pound hot Italian sausage links (for Vegetarian version, substitute with summer squash)
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper,
chopped 1/2 yellow onion,
chopped 1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil.Add pasta and cook until almost tender, about 10 minutes.
2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
3. Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
4. Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Best,

Farmer Steve

In this week’s share:

Lettuce: ‘Black Seeded Simpson’ and ‘New Red Fire’; Spring Onion Mix ‘Evergreen Hardy White’ and ‘Red Long of Tropea’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Kohlrabi ‘Kolibri’, Basil, Yukina Savoy (leafy green similar to spinach and tat soi), Cabbage ‘Early Jersey Wakefield’, Radishes ‘Champion’ and ‘Easter Egg Mix’

U-Pick: Green Beans

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 Kohlrabi from Farmer Steve:

Kohlrabi can be used in many ways. The leaves can be steamed, sauteed, stir fried or used in soups in the same that its relatives cabbage, kale and collard greens are often used. The turnip like bulb at the base of the leaves is what makes kohlrabi distinct. The bulb can be peeled, then cut into slices, strips or chunks to be eaten raw, used for dipping, or in a salad. The bulb is also great for roasting, baking into kohlrabi sticks, chips or fries.

My personal favorite use is for Kohlrabi is making Kohl-slaw. Numerous variations of this are possible.

Kohl-Slaw:

1. Peel and grate 2 medium kohlrabis
2. Shred 1 cup of radishes
3. In a bowl, mix 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar or white wine vinegar
4. Add chopped parsley, radishes and kohlrabi to the bowl and toss vegetables
5. Add salt, pepper and sugar to your liking
6. Chill kohl-slaw and enjoy!

Best,
Farmer Steve

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!

In this week’s share:

Romaine lettuce ‘Green Towers’, Scallions ‘Evergreen Hardy White’, Rainbow Chard, Bok Choi ‘Black Summer’ and ‘Prize Choi’, Turnips ‘Purple Top White Globe’, mini herb bouquet: dill, basil, parsley, cilantro, Broccoli Raab ‘Spring Raab’ (Tuesday only)

You can pick up your share in the same place as last week:  the north side of the red barn (to your left when pull in to the parking lot)s.

Wondering how to store your produce so its stays fresh?  Here is a link to produce storage tips (also contains general use tips): http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips

A recipe for Chard from Farmer Steve:

Warm Chard Salad
My favorite way to use chard, and the most simple.  Great as an appetizer, side dish, or in place of a green salad.

1. Chop chard into rough chunks (I include the stems, and cut them up into smaller chunks)
2. Sautee diced garlic in a pan
3. As garlic begins to brown, add in chard
4. Flash cook for chard for 30 seconds to 1 minute
5. Season with salt and pepper, enjoy!