2014 CSA Week 14

Greetings!
Well, kids are heading back to school and I've seen Halloween candy in the Dollar General store. BUT, it's still early August and there is plenty of time to enjoy the sun and summer activities, and the harvest is plentiful!

Beautiful bounty from Sustainable Harvest Farm

 In shares this week...

Item	How to store it	How long will it last?
fennel	unwashed in fridge	1 week
squash	unwashed in fridge	1-2 weeks
cabbage	unwashed in fridge	2-3 months
tomatoes	room temperature	several days
corn	shucked or with husks in the coolest part of the fridge	best enjoyed as soon as possible
green beans	dry, unwashed in the fridge	3-4 days
basil	store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water	1-2 weeks
melons	fridge or room temp	enjoy as soon as possible

Here's a wonderful light dish using fennel and cabbage that we will be receiving in our shares. I found this on the blog: http://ohmyveggies.com/fennel-and-cabbage-slaw/

Fennel and Cabbage Slaw

A light, refreshing slaw made with fresh fennel.

Ingredients
1/2 medium red cabbage, sliced (about 4 cups)
2 large carrots, peeled and grated
1 fennel bulb, thinly sliced
3 green onions, sliced
Zest of 1 lemon
1/2 cup plain whole milk yogurt (or Greek yogurt)
1 tablespoon fresh squeezed lemon juice
1 tablespoon white vinegar
1 tablespoon whole grain mustard
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon kosher salt

Instructions
Toss the cabbage, carrots, fennel, and green onions in a large bowl.
In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.
Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.

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I've enjoyed my usual method of preparing the variety of beautiful veggies we receive from the wonderful Waterstrat family farm, by throwing everything in the wok sauteed with coconut oil, garlic and fresh herbs from my patio container garden. It's easy, yummy, and you just have one pan to clean!
I'm sharing photos from this week's meals I prepared for myself with enough for leftovers:

Meal #1: YUM! Nothing else required to complete this meal!

For my pasta dish below, a tip for easy, quick and minimal cleanup (my M.O.) is to throw the chopped veggies (beans and squash this time) in the boiling water with the pasta and it will all cook together! Then, drain and place everything back in the pot. I then added the corn that I cut off the cob since it would have fallen through the holes of the colander, with some olive oil, a couple tablespoons of pesto I keep in the fridge, keep on low to heat back up, adding a small amount of water if necessary. Scoop it into a dish with the shaved parmesan on top! Voila! It's always hard for me to eat just one bowl!

Meal #2: with pasta, pesto and shaved parmesan

 Enjoy the rest of summer!

~Nancy