Sharing the Share

6 Sep

Greetings friends and frolickers,

I’ve heard that some of you have gardens, with citrus and herbs growing wild. If you ever have too much, please bring it to your CSA pick-up day. You can share it with other CSA members, and we’ll put a thank you note on display, so people know it is from a neighbor and not from the farm. Thanks to Susan Moriarity for providing us with many lemons this year!

Sneak Peek for September 6th:

Early Girl Tomatoes
Cherry Tomatoes
Bunch Onions
Green Beans
Yellow Onions
2 Avocados

Here is one of my favorite summer recipes because you make the sauce in the time it takes pasta to cook:

Pasta Puttanesca

  • 1 pound dried spaghetti
  • 5 garlic cloves, forced through a garlic press
  • 2 teaspoons anchovy paste (optional)
  • 1/2 teaspoon hot red-pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 pound of tomatoes
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons drained capers
  • Pinch of sugar (optional)
  • 3/4 cup coarsely chopped basil


Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. Chop tomatoes and add to skillet. Add olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Recipe from


One Response to “Sharing the Share”

  1. Kristin Anderson September 6, 2010 at 4:36 pm #


    We just started the CSA at Fairview Gardens and love the produce thus far. We made gazpacho this weekend, which enabled us to use four ingredients from our food share this week, which also seems quite relevant to next week.

    We used the peppers, onions, tomatoes (from our own garden) and you can add some sliced avocado on top.

    Thanks all!


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