CSA Share: Week 7

We have barely put a DENT in last weeks share and here we are again with even more beautiful fresh produce!  The main reason that we have for not being able to eat the whole Week 6 share is that Chef Z is back to school so we have been busy around here and the weather is so hot and we don't have air conditioning.  The cooking has been limited to a "what can I make that doesn't heat up the house" strategy.  It is predicted that the coming week will be a lot cooler though so that is something to look forward to at least since we will be cookin' up some great dishes with the items that we got this week!

If you are joining us for the first time the following are photos of the produce that we have received from Screamin' Ridge Farm .  This produce is grown using sustainable/organic methods where possible.  The approximate value of each weeks share is $32.50 -- including eggs.  Keep this in mind when you look at the photos!  Under each photo is the name of the product, how many weeks we have gotten that product in parentheses, any tips we might have for the product, and the total weight of the product.  Scroll down to see what this week holds!

Fresh Dill Weed (1) -- approximately .6oz 

Joe over at Screamin' Ridge suggested to me today making a salad with cucumbers and the fresh dill in vinegar

Cucumbers (3) -- approximately 2lb 4oz

Some ideas that come to mind are the previously mentioned refrigerator pickles and canning spicy dill pickles

 Salad Greens (2) -- approximately 8.2oz

Yummy salads in this hot weather are sounding delicious to me!  Maybe with some cucumbers and dill dressing?

Cabbage (1) -- approximately 2lbs 15.6 oz

Joe at Screamin' Ridge suggested in his weekly email 2 great recipes: a citrus coleslaw that sounds really refreshing and oven roasted cabbage!  See the recipes at the bottom of this post.

Baby Bok Choy (2) -- approximately 5.9 oz

French Rat Fingerling Potatoes (1) -- approximately 13.8oz

Roasted sounds great to me!

 Zucchini (1) --  approximately 8.6oz

This would be great in a marinated and grilled vegetable packet...maybe with some of those potatoes

Yellow Squash (1) -- approximately 6.0oz

My mom always breaded and fried/baked them in the oven.  I bet that would be great with some dilly dipping sauce to go with it!

Patty Pan Squash (2) -- approximately 3.9oz

I'm glad that we haven't yet eaten the one from last week!  With both of these Chef Z can make a gourmet dish that he has been telling me about.

Garlic (2) -- approximately 2.2oz and finally......

EGGS!!!!!!!

Here are those promised recipies from Joe's email!  Does anyone have any great summer recipes that use these products that we got this week?

Oven Roasted Cabbage
Cut the cabbage into quarters and drizzle olive oil over the quarters. Then sprinkle with salt, pepper, lemon juice and a bit of caraway seed. Roast in an oven at 350 until tender, usually about 1/2 an hour. Very tasty.

Citrus Cole Slaw
1 medium green cabbage, shredded
2 carrots, shredded
1 lime Zeste and Juice
1 Orange zezte and juice
1/3 cup plain Whole Yogurt
2 tsp. toasted cumin seeds
Salt and pepper to taste
Cayenne pepper (optional)
1/2 the bag of mixed herbs chopped fine and added at the end.

Mix it all up and let it set in the fridge to chill well for one to two hours.

---- Chef Z & M.B.