2024 CSA Week 5

CSA Summer Share Week 5

Field Notes

Farmer Dean with an update on the crops and the continued effects of the rain & flooding.

WELCOME TO 2024 CSA - Week 5

(S) - Small Share, (M) - Medium Share, (L) - Large Share

This key indicates which share sizes get what produce. Different share sizes will often receive different produce. We will vary what goes into the share each week to spread the bounty equitably to all members.

There are times when mother nature puts a kink in our plans, so while we can't guarantee that all of these items will be in your share, you can expect to see most of them and sometimes a few extras.

Add-on’s this week: Bread - Seeded

Sweet Corn S,M,L

Sweet corn season begins! This week’s variety is Trinity. It is known for its sweet, tender and crisp kernels. Here’s a quick how-to on grilling great sweet corn.

Check out this great video with Farmer Zucchini S,M

Check out Wise Acre’s recipe for an amazing Basil M,L

Fresh pesto is a perfect way to make the most

Curly Kale

Dean on sautéing greens.

S

Angel hair pasta, garlic, EVOO, S&P and lots of fresh parsley!

Zucchini Bread below. of fresh basil.

Caraflex Cabbage

M,L

Braised cabbage recipe. Tender, delicate leaves ideal for braising.

Cherry Tomatoes

S

A quick pickle you can add to salads, hot dogs, or burgers.

L

Blistered tomatoes add depth, sweetness and flavor to any dish.

M,L

One cup of broccoli has more Vitamin C than an orange!

M,L

Bok choy in my CSA means stir-fry on the menu this week!

Parsley

Broccoli

Cucumber

Bok Choy

Chef Dan of the Wise Acre Kitchen shares his recipe for Zucchini Bread

Ingredients

5 ea Eggs

We love our veggie infused breads at Wise Acre!

Beet, carrot and of course, zucchini!

Bake this delicious treat at home or stop by and grab a slice from the Wise Acre deli.

Wise Acre’s Zucchini Bread

3/4 cup Neutral cooking oil

1/3 cup Sour Cream

1/2 lb Butter, melted

1.5 cup Brown Sugar

2 Tbsp Lemon Juice

2 tsp Vanilla

5 cups Shredded zucchini

3 cups Flour

1 tsp Baking Powder

1.5 tsp Baking Soda

1.5 tsp Cinnamon

2 tsp Salt

1/2 cup Dried fruit (optional)

1 cup Nuts, toasted (optional)

Chef’s Recommendation: Walnuts & Raisins

Streusel Topping

2oz Butter, melted

1/2 cup Brown Sugar

3/4 cup Flour

1/2 tsp Salt

1/2 tsp Cinnamon

Whisk together the eggs, oil, sour cream, butter, brown sugar, lemon juice and vanilla.

Stir in the zucchini.

In a separate bowl, mix together the dry ingredients. Whisk dry intredients into the wet. Stir in nuts and dried fruit, carefull not to overmix. To make streusel topping: Combine ingedients by hand until it forms a crumbly mixture.

Pour into two bread loaf pans and evenly spread the streusel on top. Bake at 350° for 60-70 minutes, until a toothpick comes out clean.

Allow to cool in the pan for 1 hour.