FROM THE FARMERS
Three sisters! I love the name of this traditional way of planting corn, pole beans, and winter squash together. The beans trail up the corn stalks, and the squash spreads out in the shade underneath. Three different plants with different needs. Together, they make it work.
We’ve got our first truly successful planting of the three sisters out behind our house this year. Some nights, after Jack goes to bed, Bryce is able to get me up from the couch and my book to see how fast they are growing. Last night after he helped me water my weedy flower garden, we trekked through the dirt in our flip flops, pulling a few cockle burs here and there, noting that the tops of the corn stalks are at belly height. Bryce is so joyful about these plants and I’m satisfied all over again that he is doing work he loves.
Looking out over the field–it’s about a half-acre–also calls to mind my two sisters. The three of us are no less different than corn, beans and squash, but we do well in proximity. As it happens we are spread out over the country, growing and raising our own families, but I am satisfied thinking about them and these things.
WEEK #7 CSA SHARE CONTENTS
- GREEN CURLY KALE
- RED RUSSIAN KALE (reg. shares only)
- SWISS CHARD
- SUMMER SQUASH
- ZUCCHINI (reg. shares only)
- BABY BEETS
Here are some helpful tips from another farm about how to keep your produce fresh. Please let us know if you find wilted produce in your box so we can make some changes at your pick up location. Thanks!
FROM THE KITCHEN
Summer Squash Pasta DeliciosaAuthor: The Barefoot Cook Recipe type: Vegetable Side Dish or Main Dish Prep time: 15 mins Total time: 15 mins Serves: 4-6
INGREDIENTS4 medium sized Summer Squash – you can use a combo of interesting summer squash. Try the many beautiful heirloom varieties for a beautiful dish. At least try a combination of zucchini and yellow squash. 2 Heirloom Tomatoes – try different varieties and colored tomatoes (Brandywine are my favorites) 2 Bell Peppers – try different colors (now there are purple, brown, yellow, orange and red peppers (I avoid green as they can be hard to digest) (if you have the opportunity, grill the bell peppers for added flavor) 4 medium sized Garlic cloves ½ cup Soft Goat Cheese or Feta (optional) ¼ cup Olive Oil – the best tasting olive oil you can find 2 teaspoons good salt Fresh Ground Pepper – to taste 1 tablespoon of each fresh herbs -basil, oregano, thyme ¼ cup toasted pine nuts or walnuts
TOOLSTaglialegumi or Turning Slicer
- Use the vegetable peeler to make noodles with the squash. Place in a large bowl.
- Add 1 teaspoon of salt over the squash and toss together.
- Slice up the tomatoes and bell peppers and add to the bowl.
- Add the remaining salt, garlic pressed through a garlic press, fresh herbs, olive oil and pepper. Toss together and let sit for about 20 minutes at room temperature. The salt will bring moisture out of the veggies.
- Stir in goat cheese, nuts and serve.
- Garnish with fresh basil or chopped herbs.