Week #5

This week we see the start of our tomato crop.  Hoop houses at Buffalo St. Farm and Food Field have allowed for ripening ahead of the field grown ones.  That’s something to be excited about.  Flower shares also started this week, pretty!

In the boxes:

Swiss chard

Kale

Tomatoes or Cucumbers

Savory

Basil

Green beans

Beets

cucumber

 

CAM00979IMG_4970tomsCharddinokalebasil

My husband bought a grill for himself for father’s day, which I took as a hint that I wasn’t buying enough meat.  So I began buying more and eating more,  but it’s been almost a month since that fateful day and I just can’t eat (or think about) another piece of meat.  With the contents of this box, I am making vegetable soup.  Make stock ahead of time and freeze it for a quick supper.  Begin with onions and carrots, garlic if you like.  Sweat these, I like a little color too.  Add the beets, beans, squash, potatoes, diced tomatoes, salt and pepper and savory.  Add stock, bring to a boil, then reduce to a simmer.  Add chard and basil once other vegetables are cooked through and the soup is 5-10 minutes away from service.  Enjoy!

One of our members said she made a mushroom risotto and made use of her savory that way.  That sounded fantastic to me.  Make use of your frozen stock in this recipe too.

 

 

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