Archive | August, 2010

August 30th, 2010

30 Aug

Greetings friends,

Here is your Sneak Peek for the week:

Tomatoes (1#), Avocados (2) or Lima beans (1#), Squash (1#), Cherry Tomatoes, Oranges (2), Onions, Peppers (1#), and Arugula (.25#).

Recipe for Grilled Squash


1 pound of squash (yellow or green summer squash)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
2 cloves of garlic, crushed
salt and pepper to taste

Heat grill. Meanwhile, cut squash into slices 1/4″ to 1/2″ think. In a small bowl whisk together the olive oil, vinegar, garlic, salt and pepper. In a mixing bowl, toss squash with dressing. Marinade for 2 hours if possible. Otherwise, lay on grill. Grill 7 minutes per side.

Recipe Idea: double the recipe and use the leftovers for sandwiches, antipasto plates, or pizza toppings.

Upcoming Art Show

If you’re walking on State St anytime in the next few weeks, check out the art show called “Celebrating Local Food and Farms” at Community West Bank. The show will be on from September 2nd to November 30th. Here is a link for more information.

See you on the farm,





I have a question for you

26 Aug
Dear friends,
Can you please answer a couple questions about CSA so we can better serve you?  The survey only has 5 questions, so it will only take you a couple of minutes . Here is the link:
Thanks so much for your participation,

Homegrown Tomato Contest Winners

23 Aug

Thanks to everyone who helped make the Harvest Festival such a great success! We had hundreds of people over the course of the day, and 18 entries in the Homegrown Tomato Contest.

The Tomato General cuts up tomatoes for the judges

Homegrown Tomato Contest Winners

Email to claim your prizes.
First Place:Jean Stultz
Appearance: Jeanore Frame
People’s Choice Awards (Appearance):  Juan Zaragoza
People’s Choice Awards (Character):  Juan Zaragoza

Sneak Peek for the Week:

Tomatoes (1#), Avocados (2 ct), Lima Beans for Thursday (.75#) and Corn for Tuesday, Bunch Onions, Squash (1#), Basil or Collards, Cherry Tomatoes, Lemon (1)

Enjoy your veggies,


New Recipes

16 Aug
Greetings CSA Members,
We have a new recipe box at CSA! Bring over some of your favorite recipes and we’ll put them in the recipe box for all to enjoy. Please make 10 copies of your recipe so we can hand them out.
Thank you!

Here is your sneak peek for August 16th:

Tomatoes (1#)
Avocados (2 ct)
Lima Beans (.75#)
Bunch Onions
See you soon!

“Saludes” from Miami

9 Aug

I am in Miami for a few days to visit my family, but have no fear, I will be back in time for CSA. I have spent most of my time here  eating long-forgotten delicacies, including Argentinean empanadas, Cuban Coffee, Colombian envueltos de mazorca, and Israeli sandwiches. I love the food here, but there is nothing like farm fresh food and I can’t wait to get back.

Here is your CSA share for this week: New Girl tomatoes, avocados, kale or arugula, oranges, lima beans, peppers, and bunch onions. Large share also gets carrots.


Lima Bean Soup with Kale and Orzo
Easy Lima Bean Puree
Lima Bean Succotash
Recipes inspired by

Lima Bean Soup with Kale and Orzo

*  1 bunch kale  (about 1 pound), washed
* 1 medium onion, chopped
* 2 celery ribs, chopped
* 2 tablespoons olive oil
* 1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
* 1 pound lima beans, shelled
* 8 cups water
* 2 cups chicken broth
* 2/3 cup orzo (rice-shaped pasta)
Cut stems and center ribs away from kale leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.

In a 6-quart heavy saucepan cook kale stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved kale leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.

Easy Lima Bean Puree

Serve this dish like mashed potatoes.

3 cups chicken stock
1 pound of fresh lima beans, shelled
1 garlic cloves, minced
1 fresh rosemary sprig
2 tablespoons butter, room temperature

Combine stock, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 5 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

Lima Bean Succotash

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 1 pound of chopped red tomatoes
  • 1 pound of fresh lima beans
  • Optional: 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Cover and chill. Rewarm before continuing. Stir in basil and serve.

Disfruten!… that means enjoy in spanish.