Main Season Week 5

Happy summer everyone.  Summer arrived as it always does and I barely took notice as I always do.  The days blur together this time of year during normal times and this year we started the season with a smaller crew and are now frantically trying to add some labor before things start to spiral downward.  No need for you all to be nervous.  There will be plenty of vegetables, but it is feeling a bit chaotic.  We are also trying to decided if we should shift or change any of our fall production plan.  Will we still be in the first wave, the second wave, will things be stranger and so forth.  One of the reasons we are at market right now is because the peas and carrots and beets you have been eating were seeded in February.   Our production plan and first plantings were designed for market which means you can have lots of some things and not much of others.  This week for example you have scallions seeded March 1st.  It is our only scallion planting and there will be just enough for the CSA with no market leftovers.  Carrots on the other hand would need a 500 plus person CSA to move them all.  We did shift some things around for summer harvest and as we seed things for fall it is difficult to know exactly who we will be selling to and how we will be selling it.  Which is why on Saturday, the first day of summer, the longest day of the year, we scarfed down slice after slice of Vic's pizza and then went to bed earlier than we had all week!

Carrots
Cabbage
Zucchini
Scallions
New Potatoes - One of my favorite things - I really look forward to these  We had some last night with grilled lamb chops and a snap pea and radish salad.  The lamb and salad were good, but I would have been happy with a giant plate of potatoes.  The easiest things to do with them are to steam them or roast them.  Steaming seems boring but it really lets the new potato shine.  Drizzle them with a bit of butter or olive oil and a fresh herb and enjoy.  My absolute favorite way to prepare them is to cut them in half, steam them until tender and then pan fry them in a cast iron skillet until the cut side gets extra crispy.  This works for potatoes of all sizes although I typically for the smaller ones.
Herb - Basil for the large shares and either cilantro, dill or basil for the small shares.
Mini Lettuce - Small Share Only
Broccoli - Large Share Only