This week’s bag weighed just over 16 pounds.  It was quite a haul.  It looked like less because it was light on lettuce, but goodness did we get food!  I am always amazed at what an incredible bargain our CSA is.

They are dealing with downy mildew on the cucumbers in one of the fields this year.  The organic approved remedy is spraying the plants with copper to keep the mold spores from settling.  They picked all the cukes this week just in case, and we got A LOT of them.  Fine by me.  I could eat cucumber salad all day.  They do have more plantings, so these won’t be our only cukes for the season.

Here’s what’s in this week’s bag:

• Cucumbers - I liked to make a light summer salad of seeded cucumbers, a little olive oil, salt, pepper, lemon juice, and some fresh herbs like oregano, thyme, or cilantro.
• Zucchini - I’m going to make zucchini pizzas according to instructions from It’s the Little Thinks.  We also passed some on to friends.
• Yellow Squash - I didn’t make veggie lasagna last week as intended.  I’m going to try to do that tomorrow and throw some of these in.
• Sunburst Squash - I like these so much better than yellow squash.  Great for chopping up and adding to stir fries.
• Green Beans - I was cooking these for a side dish, but we’ve realized that we just like snacking on them raw.  Why bother cooking?
• Purple Kohlrabi - These are a new addition to our farm’s growing schedule.  I remember eating Kohlrabi as a kid and hating it.  I’m curious to see if I like them now.
• Broccoli - Last year we had an incident with little green worms ALL over the broccoli.  I’d like to say that I was mature about it, but I wasn’t.  After that, I always snuck our broccoli into someone else’s bag when I went to the pick up site, because I just couldn’t make myself eat it.  But this year they are soaking the broccoli to release the insects.  I’ll give it a try again.
• Nevada Summer Crisp Lettuce - This will be a salad.  Only one head this week and I’m missing it!  I planted some more lettuce out in the garden, but that will take awhile.
• Purple Bell Peppers - These are really really purple peppers.  It’s kind of jarring.  They don’t look right.  I will probably chop them up and throw them in the cucumber salad.
• Cubanelle Peppers - I passed these on to friends, because we are growing something very similar.

Last week, Equa Yona asked about beets.  For the most part, I make beet salad out of them, but this past week, I threw some on the grill.  I cut some into cubes and skewered them, and I also sliced some (pretty thick) and cooked them in a foil packet with a bit of high heat canola oil spray, salt, pepper, and fresh thyme, rosemary, and oregano from the garden. They were really good!  Grilling them brings out a delicate flavor, and the beets cooked in the foil packet were infused with the herbs.  I will definitely make them this way again.  And while raw beets (for some weird reason) make my throat feel scratchy, cooked ones do not.  Added bonus.