CSA share week #4 Saturday June 18th/ Tuesday June 21st

In your share this week
- shallots (these are fresh so you can use the green tops too like scallions)
- beets (leaves are edible)
- swiss chard (use the stems and the leaves)
- sugar snap peas
- lettuce
- zucchini
- cucumbers (pickling cukes can be eaten just like regular cukes)
- lemon thyme

zucchini linguine with lemon thyme
 serves 4 prep time 20 minutes
 - piece (4 oz.) parmesan cheese
 - 2 lemons, finely zested and juiced
- 1 clementine, finely zested and juiced
- 1 tablespoon lemon thyme leaves
- 1 tablespoon dijon mustard
 - 1/2 a cup of olive oil
- 1 3/4 lbs. small zucchini
- 1 cup slivered almonds

1. using a peeler shave half of the parmesan, grate the remaining.
2. in a food processor, combine the grated cheese, lemon and clementine zests and juices, lemon thyme, and mustard. With the machine on, drizzle in the olive oil.
3.using a mandoline with a julienne blade, slice the zucchini into strands. Place in a bowl and toss with the almonds and dressing, top with the parmesan curls.

serve as a side dish or serve on pasta or rice for a meal.

Cucumber chickpea salad 
- 1/2 pound cucumbers diced
- 1 can of chickpeas drained
- 1 tablespoon lemon thyme leaves finely chopped
- 2 shallots finely minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice

Mix all ingredients thoroughly in a bowl and chill before serving.

Swiss chard and white beans 
Remove the chard leaves from the stems and chop or tear up into bite size pieces. Chop the chard stems into small pieces, finely chop two fresh shallots. Heat a little olive oil in a large frying pan, on medium heat, add the shallot and stems first, cook until slightly tender then add the chard leaves. Add one can of drained white beans (I like cannelini or corona beans) cook until desired tenderness, season with salt and pepper to taste. Serve alone or with pasta or rice.

easy beet salad             
Shred raw beets with a grater and place in a bowl. Mix in with the beets a little orange juice, a little olive oil, a drizzle of honey and salt and pepper to taste (experiment with different spices, I really like to add ground coriander and cardamom to beets) serve this on top of a simple lettuce salad with walnuts and feta cheese.

We've all been needing our rain gear this week!

One of our interns Liz learning to operate the John Deere tractor, prepping the field to plant our fall crops, broccoli, cauliflower, brussel sprouts, and cabbage.

Notes about pickup
If you miss your pickup or think you might miss your pick up or want to make special arrangements for vacations just email me at bcalberg@yahoo.com to let me know, if I don't hear from you within 24 hours after a missed pick up your share will be donated to the Franklin Food Pantry. You can always have someone else pick up for you as well!

I also wanted to say a big Thank You to all of you in the CSA program this year, it has been so wonderful meeting all of you and with your support early on in the season we are looking forward to an abundant year, I can't wait to pack summer shares with sweet corn, tomatoes, peppers, melons and all of the exciting hot weather veggies! Thank you for helping to make this all possible.

Some of you have already asked about signing up again for next year, those in the CSA this year get priority before those on our waiting list and we are looking at extending the program next year.

For those of you on Facebook if you want to share any great recipes you've found for anything we grow we'd love to hear about them.

see you soon,
Becky
Grateful Farm