CSA share week #3 Saturday June 11th and Tuesday June 14th

In the share this week
-green and gold zucchini
-head lettuce
-baby spinach
-red russian kale
-catalogna
-dill
-scallions
-sugar snap peas

Red Russian Kale is one of several varieties of kale we grow. A vitamin rich green, you can prepare kale by braising, steaming, frying or roasting. You can also eat it raw finely chopped and tossed with olive oil and vinegar, the kale chips recipe below is an easy way to get kids to eat their vegetables.

Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. With a knife or scissors removes the leaves from the stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle with olive oil and sprinkle with salt, toss to coat and spread pieces on the cookie sheet.
3. Bake until the edges brown but are not burnt, about 10 to 15 minutes.

Catalogna is an Italian salad green that is also quite good lightly steamed or braised. Soak catalogna in a little salt water (like eggplant) if you find the taste slightly bitter.

Dill and butter zucchini
2 sliced green zucchini
2 sliced golden zucchini
1/4 cup butter (or less, or olive oil)
salt and pepper to taste
2 tablespoons fresh chopped dill
1 tablespoon lemon juice

1. Place the sliced zucchini in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes, add salt, pepper and dill.
2. Continue to saute for an additional 10 minutes before adding the lemon juice. Stir well and serve hot.

Sugar snap peas
You eat these super sweet peas as the whole pod, you do not shell them. Try them raw by themselves, with a dip, or on a salad. You can also toss them in olive oil and roast them, or saute them with chopped scallions and zucchini.

A big congratulations to farmer Tim, he is the proud new grandpa of Angela Jean Garboski!