Thursday, July 5, 2012

Happy 4th of July to All!!!!!!!

Can't believe it's already the 4th of July!

Well we shot the theory of corn being,"Knee high by the 4th of July."  Our first ears of corn were here over a week ago.  We have had both bi-color and white and it is delicious!  There are many other great things coming down from the farm now.  We have our own red and candied onions, some eggplant, green beans, squash and zucchini, garlic,and garlics capes.  And yes, we have had a small appearance of our tomatoes.  

Amongst some of the other goodies for the holiday week we have a full cooler full of Claudio and Di Bruno's great cheeses and olives,  all types of breads from Metropolitan Bakery, Bobbi's Hummus, Delaware Specialty has some great salsas and cheese spreads.  Don't forget to stop and get Aunt Hildy's cookies and treat your company to some of the delicious pies by My House cookies and Amy.

We will be here everyday 10am - 6pm, and yes even the 4th of July!

CSA for the Week of July 2nd:

1 bulb of Garlic
2 lbs. Green Beans
3 lbs. Summer squash
3 Ears of Corn
1 bag of Lettuce
1 Sprig of Basil
1 Candy Onion
1 bunch of scallions
2 Cukes
2 bucnhes of Garlics capes
(please check the board for any additions or changes)

Recipe of the Week:

Orzo with Roasted Summer Squash and Green Veg
recipe by Vanessa Lauria

On a typical summer night, you'll find me in the kitchen rummaging through the fridge taking inventory. A handful of zucchini and summer squash always beg to be cooked. Here is a recipe to use up lots of squash. You roast several baking trays of sliced squash and combine it with pasta, fresh herbs, fragrant garlic scapes, something green and a grating of pecorino romano cheese to make a delicious and healthy dinner. Roasting or grilling the squash adds some character to the dish. I've had this as a meal, a side dish and cold for lunch as a salad.. lots of options. A squeeze of lemon and some zest brighten things up, but is optional.


1 bunch of garlic scapes (about 10), chopped, 1/4-1/2 inch pieces (CSA this week!)
1/2 large white onion (CSA this week!)
several lbs. of zucchini and summer squash (CSA this week!)
1/2 lb of green beans, roughly chopped (CSA this week!)
3/4 lb of orzo pasta
2-3 Tbsp. of fresh parsley, minced 
2-3 Tbsp. of fresh basil, minced (CSA this week!)
dried oregano to taste
salt and pepper to taste
grated pecorino romano or parmesan cheese 

Note: Most of these measurements are open to interpretation. I like to overload my meal with vegetables and have pasta be more of an accent rather than main ingredient. Feel free to make substitutions or add more veggies!

Other tasty additions:

1 qt. sugar snap peas, hulled peas or anything green- spinach or chard would be delicious too
zest from 1/2 a lemon 
a squeeze of lemon juice sprinkled on before serving
other fresh herbs from your garden or SIW, minced


1. Preheat oven to 375 degrees.
2. Prepare several baking pans with a drizzle of olive oil. Slice summer squash in 1/4 inch widths (lengthwise works well) and arrange on the trays. Drizzle more olive oil on top and season with salt, pepper and a sprinkle of dried oregano. Roast for about 30 minutes, flipping once, until the squash and zukes have nice color and are tender.

3. When the zukes go in the oven, put a pot of water on to boil. Cook pasta and drain, reserving 1/4 cup of starchy water.
4. While the pasta cooks, saute the onion and scapes on medium heat in a large saute pan. Let them slowly cook and caramelize for a bit. When the pasta is almost done cooking, add the green beans or any other green veggie to the saute pan. They don't need too long to cook- they're finished when vibrant green with a little snappy crunch. 
5. Roughly chop the summer squash and add to the saute pan with the pasta and fresh herbs. If you have an abundance of roasted squash (more than you want to add to the pan), you can save it for later in the week. Add to omelets, salads or as a pizza topping. If things are looking a bit dry, add a little of the reserved starchy water and a drizzle more of olive oil. Taste and adjust seasonings.Top with a grating of cheese and some fresh herbs for garnish. 
6. Enjoy :)

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