CSA #11 Aug 16 th
Looks like we're in store for a beautiful weekend! Hope you all get a chance to enjoy it! Even with the cool temperature the gardens are moving along and its nice to see all the colors in your baskets this week. It seems as though our cherry tomatoes are out competing the larger tomatoes this year. I have never seen them so big and tall. Zucchinis and summer squash as well some plants are really, really big and finally after 3 years we grew enough to supply and have lots extra for my zucchini pickles which I have missed the last 2 years. I am including the recipe this week in case you have a build up of zucchini. It's a delicious condiment and suits burgers and such really well. It's not a canning recipe and stores in the fridge for 3 months.
This weeks baskets:
2 bags of lettuce
1 large bag of tomatoes with a few ground cherries
1 bag of mixed veggies such as zucchinis, summer squash, patty pan, sweet peppers and garlic
basil
Zucchini pickles
1 pound of zucchini, squash or patty pan sliced thin ( or cubed depending on your preference)
1 medium onion sliced thin ( or chopped if you cubed the zucchini)
2 Tbsp of sea salt
2 cups of Organic Apple Cider Vinegar
1 cup of sugar I use organic cane
1 1/2 tsp slightly crushed mustard seeds
1 tsp tumeric
11/2 tsp dry mustard
Toss zuch and onion in large shallow bowl and add salt some ice cubes and enough water to cover
Let stand at room temperature for 1 hr
Drain and return to bowl
Cook vinegar-sugar and all spices for 3 minutes and let stand till just warm and pour over zucchini.
Put mixture in container, I prefer glass so I put it in a mason jar and refrigerate. Wait 1-2 days for eating and stores in fridge for 3 months.
Looks like we're in store for a beautiful weekend! Hope you all get a chance to enjoy it! Even with the cool temperature the gardens are moving along and its nice to see all the colors in your baskets this week. It seems as though our cherry tomatoes are out competing the larger tomatoes this year. I have never seen them so big and tall. Zucchinis and summer squash as well some plants are really, really big and finally after 3 years we grew enough to supply and have lots extra for my zucchini pickles which I have missed the last 2 years. I am including the recipe this week in case you have a build up of zucchini. It's a delicious condiment and suits burgers and such really well. It's not a canning recipe and stores in the fridge for 3 months.
This weeks baskets:
2 bags of lettuce
1 large bag of tomatoes with a few ground cherries
1 bag of mixed veggies such as zucchinis, summer squash, patty pan, sweet peppers and garlic
basil
Zucchini pickles
1 pound of zucchini, squash or patty pan sliced thin ( or cubed depending on your preference)
1 medium onion sliced thin ( or chopped if you cubed the zucchini)
2 Tbsp of sea salt
2 cups of Organic Apple Cider Vinegar
1 cup of sugar I use organic cane
1 1/2 tsp slightly crushed mustard seeds
1 tsp tumeric
11/2 tsp dry mustard
Toss zuch and onion in large shallow bowl and add salt some ice cubes and enough water to cover
Let stand at room temperature for 1 hr
Drain and return to bowl
Cook vinegar-sugar and all spices for 3 minutes and let stand till just warm and pour over zucchini.
Put mixture in container, I prefer glass so I put it in a mason jar and refrigerate. Wait 1-2 days for eating and stores in fridge for 3 months.
Shirley and Rick
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