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his week the bag contains a napa cabbage, sugar snap peas, summer squash, a bunch of spinach, lettuce and garlic scapes.
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Broccoli salad
steamed broccoli
cherry tomatoes
sesame seeds
balsamic vinegar
olive oil
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This week the bag contains beets, rainbow chard, summer squash, scallions, head lettuce, and more broccoli.
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June 2
Happy Tuesday!
Welcome back and hello newbies! Your first bag of the season is ready to be picked up. Your bag will have your name on it- large shares will have two bags. This week the bag contains broccoli, zucchini, scallions, lettuce mix, and Siberian kale.

Beth provided a recipe for broccoli and zucchini bowls with tahini sauce that is at the end of this email as well as posted on our facebook page and her blog. The sooner you can get your bag refrigerated, the better it will keep!

Beth's recipe for Broccoli and Zucchini Bowls with Tahini Sauce

Photo from ProduceGeek

The first farm share from Glade Road Growing on June 2 is slated to include broccoli. kale, lettuce mix, scallions and zucchini. Here's a recipe that features the broccoli, scallions and zucchini.

Serves 4

1. To make tahini sauce, in a blender, combine until smooth
1/3 cup roasted sesame tahini
2 tablespoons lime juice or rice vinegar
1 teaspoon toasted sesame oil
4 tablespoon miso paste
1 tablespoon maple syrup
1 clove of raw garlic

2. Prepare veggies for cooking:
Slice 3 washed zucchini on the bias into ¼” to ½” slabs
Peel and thinly slice broccoli stems and break heads into bite-sized florets
Thinly slice 4 cloves of fresh garlic
Coarsely chop 3 scallions for garnish

3. In each of 4 bowls cover bottom with 1 cup of cooked starch (brown rice, quinoa, whole wheat or corn pasta, or sorba or rice noodles or your choice) topped with 1/2 cup of a cooked protein
(garbanzo or other beans, cubed chicken, thinly sliced tempeh or your choice). Set aside and cook vegetables

4. To cook veggies, pre-heat 3 tbs olive oil in a 3-4” deep frying pan over medium-high heat
Add garlic, cook until translucent
Add zucchini and broccoli, season with salt and pepper
Cover with lid for 1-2 minutes to self-steam
Uncover, sauté for 3-4 minutes stirring and flipping frequently, until vegetables can easily be pierced with a fork.

5. Top each bowl of starch and protein with 1/4 of veggie mixture, drizzle on tahini sauce and garnish with scallions. Serve immediately.

Beth Wellington is a Blacksburg poet, journalist and activist who likes to cook and feed her friends. You can find more of her writing at @BethWellington, The Writing Corner, The Guardian, and SAMPLER (Southern Appalachian Media Project for Literacy on Environmental Renewal).
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my goal is not to buy any food for myself all summer - to live off my CSA - let's see how this goes

once a week farmers market to support the vendors i like
anything for pets
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CSA ideas from friends for broccoli

chicken or pasta alfredo with broccoli


Roasted with garlic in the oven!

In an omelet!

Steamed with cheese on top!

Mixed into a patty with mashed potatoes and beans and fried!

Broccoli casserole

gently steamed and then dressed with aged balsamic vinegar and shredded Parmesan

In rice with cheese or butter, in pasta with chicken, butter and garlic, in lasagna with anything, really pair it with almost any carb! Couscous, orzo, etc

broccoli five ways

Preheat oven to 400F. Toss with a bit of olive oil and green salsa. Spread out on flat (very important) cookie sheet. Roast for 15-20 minutes.

Quinoa casserole with broccoli, mushroom soup and cheese. It's banging

Blanch & freeze (though I don't agree with using low fat or fat free anything! Use the real stuff)
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2015 CSA broccoli steamed
2015 CSA scallions / onions
food processor'd
6 eggs
sharp cheddar and Parmesan
italian panko breadcrumbs
mix, make into patties, cook 350 for 15 minutes each side on cookie pans

not bad but should have added garlic and salt
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CSA 6-18-13

This week the bag contains a bunch of two red and one golden beet, a small head of cabbage, Greenstar salad mix (that contains lettuce frisee, radicchio and parsley and some extra dill and parsley sprigs on top), a pint of snap peas, red bunching onions, and garlic scapes.

The beets are great. If you think you don’t like beets then please try these. We quarter them and roast them in the oven or in a cast iron pan over a grill until they are tender. They would then be especially good with the salad mix and some goat cheese or tossed with olive oil and the dill. Folks that find red beets too “earthy” tasting usually like golden beets because they can be sweeter (and don’t stain as much). The beet greens are also very edible and can be cooked like you would Swiss chard or spinach . We also added more garlic scapes this week and found some great recipes for them at Garlic scapes are only around a couple weeks a year and pack a lot of flavor into an easy-to-use noodle form. Our neighbor down the street whose mother is visiting from China made us a meal with them. She chopped them into about 1-inch pieces and then boiled them slightly in salt water. This made them tender and mild like a garlic-flavored green bean. Then she mixed them with some sticky rice and ginger chicken. It was great.
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June 11 CSA

bok choy-tried it in stir fry and steamed with steak

hakurai salad turnips with edible greens - i gave the greens to the bunnies, and made them into stir fry with the bok choy

a small bunch of leeks - cooked with stir fry

garlic scapes- never heard of!

broccoli-plan to steam with chops for dinner

summer squash-probably toss in pasta again

a head of buttercrisp lettuce-gave to bunnies

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This week’s share contains a bunch of red Russian kale, Greenstar lettuce mix, a bag of spinach, a bunch of radishes, white onions, and three small summer squash (some of our first of the year-there’ll be more to come).

Fed kale and raddish tops to rabbits tonight
Plan to feed them lettuce mix too

Spinach I'll steam with the squash for a pasta tomorrow
The white onions are scallions, maybe add them to the pasta too



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