Only 1 in 10 Americans eat the recommended daily servings of fruits and vegetables. We know these poor souls are not members of our CSA as we are providing a rainbow assortment of veggies this month! The red cabbages will be limited, but eggplant (both globe and Asian), green cabbage, and sweet, bell peppers are in abundance as are the carrots, green beans, and potatoes. Yum!!!
The tomatoes are growing and will be plentiful in their designated time. Be patient! The sunflowers will soon be in bloom and provide a beautiful backdrop to the garden. The summer squash and zucchini are reaching their end, but there may be one here and there. The cucumbers are slowing down, but the plants look healthy so perhaps they will produce another wave for us.
The blueberries have been a disappointment this season. That July week of rain with no sunshine caused the first batch of berries to explode. And just when we thought a second batch was ripening, rain again caused the berries to split. Added to these weather-related events, the bears have been eating our blueberries for the first time in nearly thirty years!
The bigger bears are not as dainty when they are eating in the field. They are doing extensive damage pulling down and breaking blueberry plant branches in an attempt to get the fruits! I suppose as more of their habitat is taken over by humans, we can expect more of this bad behavior. When houses are built in what was once their mountainside “oak acorn grove,” they must find food in more open spaces. Any CSA Member who wants to try to find some berries should send me an email and we will agree upon a time.
If you are looking for a different way to prepare green beans (or peppers, for that matter), consider running them through the food processor, mixing in some EVOO, and then roasting the beans in a 375 degree oven for about 15+ minutes. I particularly like this method for larger beans or any I plan to freeze.
Roasting any vegetable tends to make it taste even sweeter. Below we have roasted peppers, steamed carrots, and eggplant. And russet potatoes, steamed beans, and raw carrots. And bi-cabbage coleslaw with pecans, Craisins and cucumbers in a sour cream dressing.
Recipe: Emulsify 1 cup sour cream, 2 TBSP rice vinegar, 3 TBSP honey, a dash of salt. This recipe ages well in the refrigerator!
VEGGIES RULE . . . EAT THE RAINBOW!!
Cane Creek Asparagus & Company CSA 