In today’s share there will be an option to try snake gourd, which tastes kind of like green bean and squash. Here’s an idea for a recipe to cook it, which we like! This recipe is based off this Vahchef recipe.
- 1-2 snake gourds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- chili powder to taste
- 1 T ghee (or oil of choice)
- salt to taste
- yogurt (we used a non-dairy coconut-based yogurt)
Cut snake gourd into roughly 1/2” or smaller round slices. Heat pan with ghee and add mustard and cumin seeds once pan is hot. Saute seeds for about a minute and then add turmeric, chili powder, and salt. Stir to mix and then add snake gourd. Cook about 15-20 minutes on medium heat or until tender. Turn off heat then add yogurt and mix. Ready to eat!
They can grow over 5 feet long!
This week was the first week for slicing tomatoes and there are many more ripening on the vine. Eggplant and bottle gourd started coming in last week and ground cherries are producing more heavily now. We’ve also been growing some other unique “Indian veggies” that are commonly found in Indian cooking.
Thai Bottle Gourd
Snake Bean or Snake Gourd. This plant smells like peanut butter!
Black Swallowtail Butterfly on Snake Bean Flower
Cucumbers are a great hydrating fruit (almost 95% water) that contains Vitamin K, antioxidants, and minerals. Some research suggests they may also have anti-inflammatory and anticancer properties. They can also be used topically to improve skin condition.
Source: Journal of Aging Research & Clinical Practice
Sadie staying hydrated munching cukes in the shade!
Toad chillin’ in the squash.
Swallowtail caterpillar enjoying fennel.
- Satina potato
- Hot Peppers
- Green Bean
- 2 Choice
This is the first week for potatoes and there are five different varieties we grew this year. Purple Sun, Satina, Adirondack Red, Strawberry Paw, and German Butterball. Potatoes aren’t just a delicious source of carbs; they contain Vitamin C, potassium, Vitamin B6, and some fiber and magnesium if eaten with the skins! They also contain different antioxidants depending on the color of their skin. Although not a common cooking method for potatoes, steaming may be one of the healthier ways to cook a potato because it helps retain more nutrients, while boiling and baking can cause more nutrient losses.
Source: Potato Nutrition Handbook, 2015
Potatoes 2019 CSA
- Extra Virgin Olive Oil
- Apple Cider Vinegar
Cut cucumbers, scallions, and dill into the size pieces you prefer. In a bowl, add salt and pepper to these ingredients. Drizzle with desired amount of olive oil, vinegar, and mustard to taste. Enjoy!
This “recipe” has no amounts because it can easily be customized to personal preferences and the ingredients you have on hand. Other dressing combinations and different oils and vinegars or lemon juice could also be used. The flavor develops more if left in fridge a few hours before eating, but it’s good to eat right away too!
Veggies for tomorrow will most likely be:
- snow pea
Today’s share included 2 pounds of basil, which can make a lot of Margarita pizza or pesto! Pesto is super simple and can be customized based on your preferences. Many recipes call for pine nuts, but other nuts or sunflower seeds can be used if desired. And cheese can be left out for a dairy-free option. It can be added to many foods as a flavoring and really tastes great in pasta. I hope you enjoy this seasonal herb!