C.S.A. Week 9 August 20th/21st

The summer squash is officially done for the season. Just like the peas, it feels like it takes forever to grow and the next thing we know its producing like crazy, fast and furious. Then, suddenly, the plants look old and tired and it’s time to turn them into the ground and seed some oats so the field has a nice green blanket in time for winter. Each part of the farming season has its own excitements and aspects to look forward to, but there is really nothing more satisfying than incorporating decaying plant matter back into the ground. It’s the point where the vegetables have done their job, they have produced beautiful food for us, and their responsibility to the farm is over, job done!

In the Share:

• Eggplant

• Elderberries(Frozen)

• Beets

• Tomatoes

• Cherry Tomatoes

• Green Beans

• Cipollini Onions

• Potatoes (From Earle Family Farm)

What to do with Elderberries: The berries will come off the stems much easier once frozen. Elderberries are a very popular health tonic, but can also be used in pies, jellies, and syrups. Also delicious lightly cooked with a drop of maple syrup to sweeten.

Balsamic Glazed Cipollini Onions

• 2 tablespoons olive oil

• 4-5 Cipollini onions, trimmed and peeled

• Coarse salt and freshly ground pepper

• 2 tablespoons balsamic vinegar

• 2 teaspoons sugar

• 3/4 cup store-bought low-sodium chicken broth or stock

• 3 sprigs fresh thyme

• 2 cloves garlic, crushed

1. Preheat oven to 400 degrees.

   2. Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

   3. Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.