Newsletter for September 2 (Linguine with Summer Vegetables and Goat Cheese)

Besides the PYO apple option this week is full of late summer veggies. If you wanted to take most (or all) of your options in tomatoes you could make a batch of crock pot tomato sauce or vegetarian chili with sweet corn. We also have tomatillos again this week, so you could try your hand at chili verde. And of course, if all else fails, fresh veggies with pasta and cheese (see recipe below) is always delicious!

As you can probably tell, the season continues to be fantastic, and we are busier than ever. The labor day weekend is a big one for corn, so we always have tons of it this time in the season. Feel free to take all your options in corn if you want to do some freezing, or even to ask to buy a bag (5 dozen) when you pick up — we have plenty!

Bread and Coupons

The bread this week is Ciabatta, and CSA members also save $1 on local cheese.

Pick-Your-Own

Besides the pick-your-own apples, we still have plenty of PYO berries. The blueberries are slowing down a bit, but they’re still out there, and we will have raspberries until will get a frost. The fall raspberries ripen slower than the summer ones, and the season is longer, so when we pick for the stand we can only get 4 or 5 flats at a time — not nearly enough to give out to all CSA members. We do often have them for sale on the stand, though, and the picking is good, although not quite as fast as it is in the summer!

If you decide to pick apples — either on the pick-up day or another time — there will be info (including a map to the apple field) at pick-up. We have different types of apples at the different pick-up locations, but I will also include info about the apples at pick-up.

Linguine with Summer Vegetables and Goat Cheese

This easy-to-adapt recipe is from Real Simple magazine. The toasted walnuts and goat cheese are a great combo with the mix of summer veggies, but you could also try it with feta and pine nuts.

Ingredients

Directions

  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  5. Season with salt and pepper and serve sprinkled with the oregano, walnuts, and goat cheese.

This week’s Produce

5 roma tomatoes

1 lb carrots or parsnips

1 lb pickling cukes (or 1 extra option)

Choose 4 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Small Share:

1 pint grape tomatoes or 7 roma

1 lb carrots or parsnips

1.5 lbs pickling cukes

Choose 5 options

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Large Share:

2 pints grape tomatoes or 14 roma

2 lbs carrots or parsnips

2 lbs pickling cukes (or 2 extra options)

3 lbs white potatoes (or 1 extra option)

Choose 5 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

 

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