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This week’s share will include: 

• Veggies: beans, kale, rainbow carrots, garlic, melons, sweet corn, colored peppers, tomatoes, fingerling potatoes, zucchini, and choice of an herb.
• Add-on shares:
  • Fruit: ginger gold apples & nectarines
  • Flowers: mixed varieties that dry well
  • Mushrooms: *** note: this week will include enoki mushrooms which the grower reminds us need to be cooked and not eaten raw! ***
  • Eggs: expected every week unless we hear otherwise
• For those with half shares, this is “B” week.

Serving Suggestions:

• Last year I stumbled on this NYT Cooking recipe for a Carrot Tart with Ricotta and Feta. I had just received a batch of rainbow carrots from the CSA so it was perfect timing. Even better, I had puff pastry in the freezer (always keep one on hand!). Since the recipe is behind a paywall, here it is broadly…
  • Roll out your puff and score a border around the rectangle so as it bakes you get a bit of a crust.
  • Thinly slice your carrots (or other veg) lengthwise, toss in oil, s&p and any other seasonings you want to try.
  • Roast the puff and the carrots separately for about 20 minutes until you have some color on both and the carrots are starting to get tender.
  • Pull them out of the oven and stir together a 2:1 mixture of ricotta and feta cheese with some garlic and herbs. The recipe calls for a food processor but that feels like unnecessary dishes.
  • Spread the cheese over the puff pastry, then layer with the carrots. Put back in the oven for another 20 minutes until everything is nicely golden, the edges of the pastry are shatteringly crisp, the carrots are very tender, and you get a little browning on the exposed parts of cheese.
  • Cut into rough squares, top with some olive oil and flaky salt