Howdy folks and welcome to week 12 of your Tumbleweed Farm CSA. We hope you aren’t totally sick of zucchini and cucumbers yet. They’re cranking and we’ve got some recipe ideas for you if you just can’t stomach the thought of eating anymore. We get it. The first recipe in the suggestions “Salmon Crunch Salad” uses so many of the veggies in this week’s share. It’s delicious and if you aren’t a salmon fan it would also work with chicken. We’re having leftovers for lunch today and cannot wait! We hope you all make it because it’s a winner for our entire family (young kids and all!)
Things are looking great in the fields with watermelons, cantaloups, and tomatoes getting ready to debut. It’s definitely feeling like August around here and we’re eating like kings and queens. We love this time of the year and we hope you all are enjoying the bounty as well.
Happy cooking and eating this week everyone!
Your farmers,
Andrea, Taylor, Pepper, Maize and our amazing crew!
Harvest 12
Lettuce —A rich source of vitamins A, K and folate. Also a good anti- inflammatory leafy green.
Kohlrabi— Kohlrabi is great for gut health as it contains both soluble and insoluble fiber. It also contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. These plant compounds protect your cells against free radical damage that may otherwise increase your risk of disease.
Rainbow Chard—this dark leafy green is high in antioxidants and important vitamins and minerals including vitamin C, K and A and a healthy dose of magnesium (which many people are deficient in).
Zucchini/Summer Squash—Zucchini/summer squash is a highly alkaline food that is one of the mildest and easiest vegetables to digest. Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese.
Cucumber— If you are feeling dehydrated eat a cucumber! Cucumbers are hydrating and contain more than 50 trace minerals. They contain chlorophyll in their skins that’s bonded to B vitamins and vitamins A and C. And cucumbers support digestion and hydration.
Leeks—Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and have anti-inflammatory and anticancer properties.
Eggplant—Contains moderate levels of vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar and keeping your blood sugar in balance.
Carrots—Rich in beta-carotene which your body converts into Vitamin A. This vitamin is important for vision, bone and immune function. Carrots are also high in antioxidants and important minerals for overall body health. Remove the greens on the carrots before storing them so they don’t go soft.
Bell Peppers—Bell peppers are very high in vitamin C, with a single one providing up to 169% of the recommended daily value. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.
Recipe Suggestions
Salmon Crunch Salad with Creamy Peanut Dressing (this is SO GOOD!)
Chilled Cucumber-Tahini Herb Soup (This is an oldie but a goody! So many lovely flavors and pairs well with steak or grilled bread)
Lentils and Carrots with Swiss Chard and Yogurt (this is so light and refreshing for a summer meal)
Sesame Miso Cucumber Salad (for being so easy to whip up this packs a ton of flavor!)
Ratatouille & Sausage Quiche (Great way to use up eggplant, peppers and zucchii)
Simple Zucchini & Leek Soup (absolutely divine)
Jammy Summer Squash Pasta with Anchovies and Basil (this is SO good!)
Zucchini Lime Vinaigrette (best dressing of the summer!)
Flourless Chocolate and Zucchini Date Brownies (my kid’s favorite dessert!)