CSA Update: Exciting New Harvests and Blueberry Season!

Hello CSA Family,

I hope everyone is doing well!

We've been super busy this week, but the good news is that our first cutting of hay is done, and all bales are off the field. We’ve been busy harvesting as more and more produce is getting ready in the field. We are surviving these hot days and are thankful for the rain we’ve received this week. Now it’s time to get another round of vegetables in the ground, and we’re starting to prepare for planting some of our fall crops. It’s hard to believe, but many fall root crops take up to 90 days to mature!

New Items This Week:

• Green Beans: Freshly picked and ready for your summer recipes.
• Canning Tomatoes: Perfect for preserving the taste of summer.
• Pickling Cucumbers: Available in 1/2 bushels for all your pickling needs.

Featured Produce: Blueberries We are in full picking season for blueberries, so let’s take a moment to highlight these delicious and versatile berries.

Storage Tips:

• Refrigeration: Store blueberries in a breathable container or produce drawer. They should last up to 10 days.
• Freezing: Spread blueberries on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container. They can be stored in the freezer for up to a year.

Recipes:

1. Blueberry Smoothie:

   • Ingredients:
     • 1 cup fresh or frozen blueberries
     • 1 banana
     • 1/2 cup Greek yogurt
     • 1/2 cup almond milk
     • 1 tablespoon honey
   • Instructions:
     1. Combine all ingredients in a blender.
     2. Blend until smooth.
     3. Pour into a glass and enjoy!

2. Blueberry Muffins:

   • Ingredients:
     • 1 1/2 cups flour
     • 3/4 cup sugar
     • 1/2 teaspoon salt
     • 2 teaspoons baking powder
     • 1/3 cup vegetable oil
     • 1 egg
     • 1/3 cup milk
     • 1 cup fresh blueberries
   • Instructions:
     1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
     2. In a bowl, mix flour, sugar, salt, and baking powder.
     3. In another bowl, combine vegetable oil, egg, and milk.
     4. Add wet ingredients to dry ingredients and mix until just combined.
     5. Fold in blueberries.
     6. Fill muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.

3. Blueberry Salad:

   • Ingredients:
     • 2 cups mixed greens
     • 1/2 cup fresh blueberries
     • 1/4 cup crumbled feta cheese
     • 1/4 cup chopped pecans
     • 2 tablespoons balsamic vinaigrette
   • Instructions:
     1. In a large bowl, combine mixed greens, blueberries, feta cheese, and pecans.
     2. Drizzle with balsamic vinaigrette and toss gently to coat.
     3. Serve immediately.

We hope you enjoy the bounty of fresh produce this week. Have a great week, and we look forward to seeing you soon!

Best regards,

The Schultz Family