Greetings CSA Members,

Seen any good movies lately? I think that if I begin another newsletter with a reference to the weather, I might go mad. However, I do need to report that we experienced two severe thunderstorms last week. The one that hit last Tuesday came up so quickly that no one had a chance to prepare for it. The wind gusts reached close to 50 mph and all I wanted to do was head for the basement! We lost the latest corn and spinach planting along with tomato trellises and peppers that were blown and left broken on the ground due to the wind damage. Of course, the copious amount of rain that fell also has left a lasting impression. And did I forget to say that on both days during both storms we experienced hail once again. However, the good news is that not more than an hour and a half prior to the first downpour, the mighty crew that works here managed to haul out of the ground and into the barn this year’s onion crop. Hope you like onions!

To create a garden is to search for a better world.

In our effort to improve on nature, we are guided by a

Vision of paradise. Whether the result is a horticultural

Masterpiece or only a modest vegetable patch,

It is based on the expectation of a glorious future.

This hope for the future is at the heart of all gardening. (Marina Schinz)


And so with the hope that Brian’s boots begin to dry out after 6 days, I wish for both you and for us a great week of sunshine ahead.

This week in your share, you will most likely find: Sweet Onions, Slicing Cucumbers, Green Peppers, Tomato, Broccoli, Melon, Green Beans, Mesclun, Thyme, and Summer Squash/Zucchini.

Take good care – Justine

The following 2 recipes are recipes are suggestions from Rebeca. Recipes 3 and 4 use Thyme - Enjoy.

Summer Melon And Arugula Salad

(makes 6 servings)

For the vinaigrette:

1/4 cup lemon juice

1/3 cup canola or other light vegetable oil

1/3 cup extra virgin olive oil

For the salad:

1 medium (about 3 cups) cantaloupe, peeled, seeded and cut into 1-inch slices

3 cups seedless watermelon, peeled and cut into 1-inch cubes

2 bunches (about 3 cups, unpacked) arugula, washed and dried

1 medium red onion, peeled and shaved paper-thin

6 paper-thin slices of parmesan, for garnish (optional)

1. Make the vinaigrette: Place the lemon juice in a small bowl and add the canola or vegetable oil and the olive oil in a steady stream, whisking vigorously. Add salt and pepper to taste; set aside.

2. Make the salad: In a medium bowl, combine the cantaloupe, watermelon, arugula and red onion. Season with salt and pepper to taste. Add about 1/2 cup of the vinaigrette and combine until lightly coated.

3. To serve, place half of the melon on individual plates, then layer each with a mound of arugula and the remaining melon. Top with thin slices of parmesan and drizzle the remaining vinaigrette around the plates, if desired. Serve immediately.

GRILLED PEPPER & TOMATO SALAD RECIPE

Bell and Hot Peppers

Tomatoes

Garlic & kosher salt

Onion - chopped into thin lengths

Red wine vinegar

Good olive oil

Plenty of kosher salt

PEPPERS & TOMATOES Trim the peppers (use a mixture of bell peppers and hot peppers (poblanos, jalapenos, or serranos) and remove the seeds and membranes to discard. Cut into quarter or halves, press with the back of your hand to flatten. Grill the peppers and tomatoes skin-sides down until the skins blacken and blister all over. Leave the skins on (they provide great flavor) and let cool. (Stop here if prepping ahead.) Chop both the tomatoes and peppers into rough pieces, one-inch pieces or lengths for a side dish, or into tiny bites for a salsa.

SALAD Mash the garlic and salt into a paste by chopping the garlic as fine as possible with a knife, then mashing the pieces into the salt with the side of a knife; stir into the peppers and tomatoes. Gently splash the vegetables with equivalent volumes of vinegar and olive oil. Now get salty -- stir in salt, tasting after each addition. It should taste a little salty for later when the juices flow from the peppers and tomatoes. If the peppers and tomatoes don't taste that good, it's likely because the dish needs more salt.

KITCHEN NOTES

I'm not giving quantities because this salad so easily adapts to small and large quantities. Still, some guidance may be helpful. For a dozen large tomatoes and 5 large peppers, I used 1/2 a white onion, 3 large garlic cloves, 2 tablespoons (yes, tablespoons - "It should taste like a salted tomato" and suggest 2 - 3 tablespoons) of kosher salt, 3 tablespoons of olive oil and 3 tablespoons of red wine vinegar.

You'll want roughly equivalent amounts of tomatoes and peppers.


Lemon Orzo Primavera

1 tablespoon olive oil

1 cup uncooked orzo pasta

1 clove garlic, crushed

1 medium zucchini, shredded

1 medium carrot, shredded

1 (14 ounce) can vegetable broth (or use Vegetable bouillon cubes)

1 lemon, zested

1 tablespoon chopped fresh thyme

1/4 cup grated Parmesan cheese

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Baked Onions with Thyme

6 medium red or white onions (3 1/2 lb)

3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)

10 fresh thyme sprigs or 1 teaspoon dried thyme

Fine sea salt to taste

1/2 cup Chianti or other dry red wine

1/4 cup water

Preheat oven to 400°F. Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.

Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.

Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.

Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.