2017 CSA Newsletter- Week #12

Notes from the Farm

This week we get to enjoy the first of our potatoes. Many thanks to the group of
incoming Yale freshmen who helped harvest our potatoes last week, along with the
cherry tomatoes and green beans for us to enjoy! With the students off to school
you’ll be able to pick your own cherry tomatoes and beans, so be sure to plan to
spend some time here as the plants are filled with fruit.


Labor day weekend is coming up, and with that is our annual Dinner on the Farm,
this Sunday, September 3. There are only a handful of tickets left, so please get
your tickets now.


If you can’t make it to the dinner, you can still support our food donation and
farm education programs by shopping our ONLINE AUCTION, open through September 5,
2017, and you can win this Dinner/Theater Package that includes 2 VIP tickets to
opening night of the ‘Sound of Music’ at Shubert Theater, along with a gift certificate
for $100 at Atelier Florian on Chapel Street! Check out this and many other unique

Farmer Steve and our Farmers: Adam, Alyssa, Ariana, Kayla, Nikki, Sara, Shannon,
TW and Tyler

In This Week’s Distribution

Our Harvest: Potatoes, Tomatoes, Garlic, Peppers, Beets, Cabbage, Lettuce, Kale
U-Pick: Cherry Tomatoes and Green Beans
Fruit Option: Apples

Recipes and Cooking Tips

Napa Cabbage, Tomato, and Avocado Salad

This recipe for this simple, tasty, and summery salad calls for separating the green
leaves from the ribs of the Napa cabbage. You use only the mild, delicate leaves
for the salad, so reserve the ribs and toss them in your next stir-fry dish. Prep
time: about 15 minutes. Makes 6 servings.

1 t finely grated fresh lemon zest
1 T fresh lemon juice
2 t Dijon mustard
¼ t salt
½ t black pepper
¼ c extra-virgin olive oil
1 pound Napa cabbage leaves
1 (6- to 8-ounce) firm-ripe avocado
1 pint cherry or grape tomatoes, halved

Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until
smooth, then add oil in a stream, whisking until emulsified.
Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving
thick ribs and remaining leaves for another use.
Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing
to coat.

Tomato, Kale and Chickpea Curry
Recipe video for Tomato, Kale and Chickpea Curry

Open Farm Days

Not limited to any specific age, all kids are welcome. Be sure to look for the announcement
board at the garden entrance to see what’s happening.
Open Farm Days alternate Tuesdays & Fridays from 2:30-5:30pm throughout the summer.
Next dates:
Friday, September 1, 2017