Dear CSA Members,
Greetings from the farm! I hope everyone is doing well and enjoying the summer. With many of you planning trips and vacations, please remember to put your CSA basket on hold if you will be out of town. This way, we won't prepare a basket that you miss out on.
On the farm, we are busy harvesting our summer staples: zucchini, summer squash, cucumbers, and tomatoes. This week, we are hand-digging potatoes due to recent changes that would cause damage if we used the potato digger. And what goes well with fresh potatoes? Green beans! Yes, the dreaded and long task of picking green beans is underway.
Josh has been hard at work prepping the fields for our new strawberry plants, which arrived last week. Over the next two weeks, our bottom fields will start to look different as we fill them up with these new plants.
This Week's Highlight: Red Raspberries ?
With all the rain we've been having, please plan to use your red raspberries quickly. Like any berry, rain affects their ability to hold up for long. Here are some tips on how to store and prep them:
Storing Red Raspberries:
- Refrigerate Immediately: Store your raspberries in the refrigerator as soon as you bring them home. They should be kept in their original container or spread out on a paper towel-lined tray.
- Don't Wash Until Ready to Eat: Washing raspberries adds moisture, which can accelerate spoilage. Wash them just before you plan to eat or use them.
- Freeze for Long-Term Storage: If you can't eat them all in time, freeze the raspberries in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container.
Prepping Red Raspberries:
- Rinse Gently: Rinse the berries under cool, running water just before use. Gently pat them dry with a paper towel.
- Check for Spoilage: Discard any berries that are mushy or moldy to prevent them from affecting the rest.
Three Delicious Recipes for Red Raspberries:
-
Raspberry Smoothie:
- Ingredients: 1 cup fresh raspberries, 1 banana, 1/2 cup Greek yogurt, 1/2 cup almond milk, 1 tablespoon honey.
- Directions: Blend all ingredients until smooth. Enjoy a refreshing and healthy start to your day!
-
Raspberry Vinaigrette:
- Ingredients: 1/2 cup fresh raspberries, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon honey, salt, and pepper to taste.
- Directions: Blend raspberries and balsamic vinegar until smooth. Slowly add olive oil while blending. Stir in honey, salt, and pepper. Perfect for summer salads!
-
Raspberry Cobbler:
- Ingredients: 2 cups fresh raspberries, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1/2 cup milk, 1/4 cup melted butter.
- Directions: Preheat oven to 375°F. Mix raspberries with half the sugar and set aside. In another bowl, combine flour, baking powder, remaining sugar, milk, and melted butter. Pour batter into a greased baking dish, spread raspberries on top. Bake for 30-35 minutes or until golden brown. Serve warm with ice cream!
Have a great week and a safe 4th of July Holiday!
Best regards, The Schultz Family
