Newsletter for July 16 – July 22 (Easy Peanut Kale Salad)

The one good thing about all the rain this spring and summer is that it’s made for a fantastic blueberry crop! Everyone gets blueberries this week, and you can also choose to take PYO voucher instead of your picked berries and/or as an option. The picking is great at both locations, and the berries are delicious. I made a mistake in the newsletter last week – the PYO blueberry price is actually $2.75 a lb. A pint works out to about $2, and a quart to about $4.

I’m also happy to say that the greens are starting to really take off, so everyone gets lettuce and fresh basil this week. We also have kale as an option, and the chard is finally starting to grow now that the fields have dried out. The drier fields also mean that we were able to plant corn late last week, so we should have corn right up until October. Our first few corn fields were really hurt by the rain, so there is no corn this week, but we should have some in the next few weeks. You can also look forward to potatoes, peppers, eggplant, tomatoes, and more; things are really looking up!

Small Share:

1 pint blueberries ($4.50)

1 head lettuce ($2)

2 cucumbers ($1.60)

1.3 lbs. string beans (will be either green or a green & yellow mix) ($4)

1 small bunch basil or 1 extra cucumber ($0.60-$1.5)

Pennsylvania peach coupon

Choose 3 options ($9)

1 PYO berry voucher

1 bunch kale

1.5 lbs. zucchini

1.5 lbs. summer squash

Surprise options (may include the following: ½ pint raspberries, salad turnips, broccoli, napa cabbage, regular cabbage, pickling cucumbers, extra beans).

Total retail value: $21.40-22.50

Large Share:

2 pints blueberries ($9)

2 heads lettuce ($4)

2 cucumbers ($1.60)

1.3 lbs. string beans (will be either green or a green & yellow mix) ($4)

1 small bunch basil or 1 extra cucumber ($0.60-$1.5)

Pennsylvania peach coupon

Choose 4 options ($12)

1 PYO berry voucher

1 bunch kale

1.5 lbs zucchini

1.5 lbs summer squash

Surprise options (may include the following: ½ pint raspberries, salad turnips, broccoli, napa cabbage, regular cabbage, pickling cucumbers, extra beans).

Total retail value: $31.10 – $32

Single Share:

1 pint blueberries ($4.50)

1 head lettuce ($2)

1 bunch basil OR 2 cucumbers ($1.50)

3/4 lbs. string beans (will be either green or a green & yellow mix) ($2.50)

Pennsylvania peach coupon

Choose 2 options ($6)

PYO berry voucher

1 bunch kale

1.5 lbs. zucchini

1.5 lbs. summer squash

Surprise options (may include the following: ½ pint raspberries, salad turnips, broccoli, napa cabbage, regular cabbage, pickling cucumbers, extra beans).

Total retail value: $16.50

Bread

The bread this week is O Bread’s light rye. This is a wonderful, mild rye bread. Perfect for sandwiches!

Kale

If you’re not a fan of kale, we’ll always have some option for you to take instead if you don’t want it. If you’re new to kale and you want to give it a try, though, kale salad is a great place to start – especially in the heat of July!

My favorite kale salad consists of clean, chopped kale (stems removed), lemon juice, olive oil, a little bit of honey, salt & pepper, and walnuts and dried cherries or cranberries. You can also add some crumbled gorgonzola if you want. All you do is put the chopped kale and about 2 tbsp. oil, 2 tsp. lemon juice, 1 tsp. honey, and salt and pepper to taste to a large bowl. Then massage the dressing into the kale with your hands for a few minutes. After that just toss with the chopped walnuts and dried fruit. So healthy and very refreshing!

Here’s a very different (but equally delicious) sort of Kale salad created by Kathy Patalsky from the “Happy. Healthy. Life” blog:

Easy Peanut Kale Salad vegan, makes 2-3 cups

4 cups kale, chopped, stems removed (about one large bunch) 1 heaping Tbsp. peanut butter (or try almond butter too!) 2 tsp. tamari or soy sauce 1 Tbsp. apple cider vinegar 2 tsp. brown rice syrup fine black pepper to taste 1/2 cup red onion, thinly sliced

optional for a spicy accent: 1/2 tsp. chopped ginger a few dashes cayenne 1/2 tsp. chopped garlic

1.     Add all ingredients to a large soup pot. Toss well. 2. Cover with lid and turn heat to high. Wait until the small amount of liquid starts to boil. 3. Turn off heat. Shake pot a few times with lid on to distribute heat and steam. Remove lid and toss kale well. Steam will have wilted the kale just enough to be tender. 4. Transfer kale to serving bowl. Serve warm or chill in fridge until ready to serve.

More Recipes

A CSA member sent me this link for Mama Ghannouj (Baba Ghannouj made with grilled zucchini): http://ohmyveggies.com/recipe-mama-ghannouj

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