Solidarity Forever! (Happy Labor Day)

Well, the students are back and the tomatoes are in.

This week's share was:
Summer Squash - 2
Green onions - 5
Rosemary - 1 sprig
Parsley - 1 bunch
Swiss Chard - 3/4 lb
Kale - 1/2 lb
Basil - 11 tips
Hot peppers - 2
Sweet Peppers - 2
Garlic - 1 bulb
Tomatoes - 10 lbs (!)
Flowers - 1 bunch
1 watermelon OR canteloupe

This week's menu:

Your choice: watermelon or canteloupe
Summer Curry based on The New York Times Cookbook, p. 192, with potatoes, summer squash, greens, and parsley.
Gazpacho (house recipe)
Tomato Sauce from Moosewood p. 66
Paul Chalmer's Salsa ("Paulsa") The Community Farm Cookbook, 1992 edition, p. 18.

See you all tommorrow. Thanks so much to Molly and her family for cooking last week, Kristin for making the salads, and Rebecca for bringing the veggies from the farm. This week Margaret and I welcome Amanda to cook with us!

peace,
Mary

Welcome, Rain!

This week’s share:
1 small baby corn
5 green onions
3 summer squash
4 large corn
½ pound Swiss chard
½ pound kale/collards
1 bunch of parsley
2 hot peppers
12 tips basil
2 sweet peppers
1 head of lettuce
3 lbs tomatos
1 bulb of garlic
1 melon

Menu:

Suzy's Rainy Day Salad
Fresh Corn & Tomato Soup (The New Laurel’s Kitchen p. 163)
Sweet Pepper Pasta Toss (All Recipes.com http://allrecipes.com/Recipe/Sweet-Pepper-Pasta-Toss-with-Kale/Detail.aspx)
Zucchini and Rice Casserole (2nd Edition of The Community Farm Cookbook p. 39)
Spanish Greens (From Asparagus to Zucchini p. 86)
1 melon
2 hot peppers
1 Bunch of parsley

*Sweet* Corn!

This week's share:
3/4 lb Swiss chard
3/4 lb kale/collards
1 watermelon
1 cantaloupe
2 heads lettuce
15 tips basil
7 lbs tomatoes
20 ears of corn
8 summer squash
1 bunch parsley
2 hot peppers
2 sweet peppers
1 box potatoes

Menu

Taste of Summer Stew (house recipe)
Pesto from Moosewood p. 74
Greens with hot peppers (house recipe)
Zucchini Bread adapted from The Community Farm Cookbook 1994 p. 71
"My salad days" Salad with tomatoes and lettuce
Fresh sweet corn (8 ears each)
1/2 watermelon
1/2 canteloupe
CHOICE: Dill Pickles (Ball Blue Book of Canning p. 46) OR Corn Relish (The Complete Book of Canning p. 78)

The squash are taking over...

This week's share:

7 summer squash (plus 3 left over from last week)
3 cucumbers
1 lb Swiss chard
1/2 lb kale and collards
11 tips basil
1 green pepper
1 watermelon
2 heads lettuce
1 qt tomatoes
10 ears sweet corn
1 bunch flowers

This week's menu:

Lee Elder's Zucchini-Crusted Pizza The Community Farm Cookbook, p. 43
Squash with stuffing Laurel's Kitchen, p. 306
Colcannon Laurel's Kitchen p. 197
Asian Chard and Squash Saute From Asperagus to Zucchini p. 58
Hobbiton Salad with lettuce, basil, and squash
Fresh melon
Fresh sweet corn (boil for 5 minutes and eat promptly)

And we're saving the cucumbers to make pickles with next week.

Hope you're excited about squash!
peace
Mary

Into August

This week’s share:

8 summer squash
9 tomatoes
9 sprigs savory
3 tips basil
½ lb. chard
1 bunch amaranth
4 cucumbers
5 green onions
1 bunch parsley
1 bunch rosemary
1 head garlic
1 ¼ lb. potatoes
2 heads lettuce
1 bunch flowers

Menu:
Kristen’s Barbequed Zucchini
Wild green soup (Laurel’s Kitchen, p. 155)
Gazpacho
Salad with cucumber, tomato, and green onions.

This week Mary and Julia will be at a wedding, so our new cook Molly is flying solo this week. Thank you, Molly!