Posted 9/8/2012 5:07am by Brennan Washington.
Hi Everyone:
Hope you are all doing well. We are well into our farm planning for our fall and winter crops. We will be planting loads of spinach, kale is coming along and other favorites that we know our customers love. I started the Allstar Lettuce and Brennan started the French breakfast radishes today I transplanted Swiss chard and Bloomsdale spinach yesterday. The weather is perfect for the fall stuff.
We are also getting an earlier start to make sure that you get everything prior to the end of the CSA. If there is anything you would like us to plant, drop us a line. We are always looking for new crops that might interest our customers.
We will also start to ramp up our poultry operations once the weather gets a little cooler. I ordered 50 Meat chickens to add to the freezer for the winter today. Delivery is next week If anyone is interested in getting a supply to stock up on let me know and we can talk about pricing.
Thanks all of you who will be joining us for the fall season CSA which is due to begin Oct 6th to Nov 17th we will be giving our current members a 10% discount for those who wish to sign up while we still have space. Thanks again all of you who have signed up early. I will still be taking membership sign ups tomorrow.
This will be the last half share pickup for Brookhaven thank you so much for your continued support.
We are growing some new things. In addition to wheatgrass, we will be growing Pea shoots and Sunflower shoots. While similar to sprouts, these delicious nutritional powerhouses are great in salads, cooked dishes and juices. And unlike sprouts, we can safely grow them without fear of possible salmonella contamination.
We will post when they are ready for sale.
Share Contents:
Arugula
Sweet Pepper Variety
Rosemary (dries well in a brown paper bag)
Florida High bush Eggplant
Okra
New Zealand Spinach
Yellow Squash or Zucchini
**************** This Week's Recipe *****************
Grilled Zucchini and Summer Squash with Avocado
Ingredients
- 1 yellow summer squash, sliced lengthwise into 4 long pieces
- 1 zucchini, sliced lengthwise into 4 long pieces
- 10 spears baby asparagus, woody stem ends trimmed
- Salt and freshly ground black pepper
- 5 teaspoons extra virgin olive oil
- 2 tablespoons good-quality balsamic vinegar
- 1 small ripe avocado, peeled, pitted, and cut into a medium dice
- 2 cups baby arugula
Directions
- Preheat the barbecue or grill pan with medium-high heat. Season the squash, zucchini, and asparagus lightly with salt and pepper, and brush lightly with 2 teaspoons of olive oil. Grill the zucchini and squash for about 2 to 3 minutes on each side, and the asparagus for about 2 minutes total, or until they are slightly charred and cooked through. Transfer the vegetables to a cutting board. Cut the asparagus spears in half and cut the zucchini and squash on the bias into large bite-size pieces.
- Whisk the balsamic vinegar and the remaining 3 teaspoons of olive oil in a medium bowl to blend. Add half of the avocado and toss to coat, breaking up the avocado pieces slightly. Season the dressing to taste with salt and pepper.
- Toss the grilled vegetables in a large bowl with the arugula and the remaining avocado. Toss the salad with the dressing to coat. Mound the salad on a large serving platter and serve immediately.
