Spring CSA Week 8: Chicken, Strawberries & Shortbread

St. Louis Garlic Fest

Saturday, June 15
9am – 7pm

Carondelet Park, 3900 Holly Hills Drive

Join Maude’s Market at the fourth annual Garlic Fest in Carondelet Park. Family activities as well as a children’s corner. Live music, children’s corner, farmer’s market & local shopping, food & drink, best garlic dish competition, and more. Celebrate the harvest of this delicious and noble food.

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What’s New

Produce

Strawberries! Miller Farm – $6.50 / quart
Besides being delicious, berries are dense with antioxidants and other important nutrients that defend the body against everything from cancer to memory loss. Strawberries are an excellent source of vitamin C and manganese. Eat them plain as a snack, in a smoothie or as added sweetness to salads. Storage tip: Place unwashed berries in a single layer on a paper towel in a covered container in your refrigerator.

Broccoli, Double Star Farm – $4 / lbs
A single stalk of this cruciferous veggie packs three grams of protein, about as much as an ounce of chicken breast.  Eating a cup offers a great dose of calcium, as well as manganese, potassium, phosphorus, magnesium, and iron. It also contains phytonutrient sulforaphane, which studies at Johns Hopkins University suggest has powerful anti-cancer properties.

Asparagus, Scharff Farms – $6.50 / 1 lbs bundle
Asparagus is loaded with bone-protecting vitamin K and it is a great source of folate, which may help fight off heart disease.  “It’s a nutritious alternative to starches as a side with fish and poultry,” says Milton Stokes, MPH, RD, a spokesman for the American Dietetic Association. Tips for cooking Asparagus: Toss with olive oil, salt, and crushed red pepper, roast for 10 min at 400 degrees, finish with squeeze of lemon. — Cook bite-size pieces in a hot wok with soy-sauce, ginger, and garlic. — Sautee with olive oil (see recipe below).

Tomatoes
Green & Red Slicers – $3.65 / lbs
Cherry - $3.65 / quart
Lycopene, the chemical that makes tomatoes red, helps eliminate skin-aging free radicals caused by ultraviolet rays. Cooking tomatoes, helps concentrate their lycopene levels, so when eating pasta, opt for the red sauce.

Scallions, Double Star Farm – $3 / bunch

Elixir Farm Organic Leeks - $4.25 / lbs

Meats

Pasture Rang Chicken, Live Springs Farm

• Whole – $5.10 / lbs
• Whole, Cut – $5.70 / lbs
• Bone-In Split Breast – $9.75 / lbs
• Thighs -  $6.90 / lbs
• Drumsticks – $5.15 / lbs
• Leg Quarters – $6.30 / lbs
• Wings – $5.575 / lbs

Todd Geisert Pork Products

Chops - $7.95 / lbs
Baby Back Ribs – $6.35 / lbs

Bratwursts & Sausages

• Mushroom with Swiss Cheese OR Tomato Basil with Mozzarella  – $7.05
• Andouille, Beer & Onion, Chorizo (ground & in casing), Italian, Jalapeno – $6.35
• Breakfast Sausage links & patties – $6.35 / package
• Ham Sausage Party Chub (Over 5 lbs) – $40

Bacon, 1 lbs packages

• Hickory Smoked – $8.15
• Bacon Ends – $6.15
• Jowl – $6.15

Snacking

• Braunschweiger, Ham & Summer Sausage – $4.75 / 8 oz
• Braunschweiger, 16 oz – $8.50
• Snack Sticks, Regular, BBQ & Jalapeno with Cheese – $4.60 / 5 pack
• Pork Jerky – $4.40 / 2 oz

Circle B Ranch – Heritage Berkshire Pork

• Italian Style Meatballs – $8.95 / 1 lbs package
• Marina’s Italian Tomato Sauce – $8 / 32 oz jar OR $6.35 / 24 oz jar

Boneless Trout Fillets, Troutdale Farm – $12.35 / lbs

Bakery

Companion Bread

• Kalamata Olive Boule – $5 / each
• Pumpernickel Basket Bread – $4.35 / each
• Rosemary with Onion Focaccia Flatbread – $3.70
• Rustic Basket Bread – $3.10 / each

Queens Cuisine Treats
Shortbread, Scottish OR Lavender – $2.50 / 1.5 oz package

Scones - $2.50 each or 3 for $6

• Fresh Strawberry
• Blueberry Lemon
• Banana, Chocolate & Pecan

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On Sale

Companion Bavarian Pretzels (frozen for freshness) – $4.20 / 4 pack (regularly $5.45) – Perfect for bratwurst or hot dog buns!

Belle Journee Soaps

• Large with Bow Packaging – $4.75 (regularly $6)
• Small – New Price! $3.50 each

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Spring CSA Menu – May 31 & June 1

Produce

• Broccoli, Double Star Farm, 1 lbs (Veggie & Large= 2 lbs)
• Choice: Strawberries, Miller Farm, 1 quart OR Asparagus, Scharff Farm, 1 bunch (Large Veggie = Choice of 2)
• Choice: Wild Hen of the Woods Mushroom (limited) ¼ lbs, Ozark Forest Shiitake Mushrooms, ⅓ lbs, Pint of Double Star Farm Cherry Tomatoes OR Green OR Red Slicer Tomatoes 1 lbs (Veggie & Large = Choice of 2)
• Choice: Deep Mud Farm Lettuce Mix ½ lbs, Elixir Farm Leek 1, Maude’s Garden Swiss Chard ½ lbs, Doc Osia’s Thyme 1 oz, Sage 1 oz, Rosemary 1 oz (Vegan & Large Veggie = Choice of 2)
• Gluten Free & Paleo = Extra Broccoli, Mushroom, Tomato OR Green/Herb (Small Paleo Receiving Drumstick & Large Paleo = Choice of 2)

Meat

• Choice: Live Springs Farm Chicken Breast with Bone OR Drumstick Package (Large = Both)

Staple

• Choice of Companion Bread: Kalamata Olive Bread, Pumpernickel, Rosemary Onion Focaccia, Rustic (Small Regular Choose Chicken Breast = Choice of Rosemary with Onion Focaccia OR Rustic ONLY, Large Veggie = Choice of 2)

Treat

• Queens Cuisine Shortbread (Gluten Free & Paleo = None)

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Recipe Ideas

Preparing Chicken

Food.com has great ideas for preparing the chicken in this week’s CSA.

• Roast Chicken Breast Bone-In, Skin On
• Simple Baked Chicken Drumsticks

Strawberry Balsamic Salad

Adapted from Oh She Glows by Laura Beaver, Food Snob STL and Maude Bauschard, Maude’s Market

Ingredients for Dressing

• 3 tablespoons balsamic
• 3 teaspoon Sandhill Farm Mustard
• Ground black pepper to taste
• ½  cup Olea olive oil
• 2 Tbl honey
• ⅓  cup cider vinegar
• 4 ½ teaspoons finely chopped leek or garlic
• ½ teaspoon salt

Dressing Preparation

Whisk all ingredients in a large bowl.

Salad Ingredients

• 6-8 cups mixed lettuce
• 2-3 cups chopped strawberries
• 1 cup blue cheese (or feta crumbles)
• ½ cup chopped pecans
• 1 small red onion, diced

Preparation

Toss all ingredients in a large bowl with dressing.

Broccoli Topped Lentils

(or prefered legume)

Adapted from Food and Nutrition Magazine by Tony Belpedio, BS Dietetics Candidate, Fontbonne University and Maude Bauschard, Maude’s Market

Ingredients

• 1 cup water
• ½ tsp salt
• ½ cup preferred legume (lentils, split peas, beans, etc), rinsed and sorted
• 1 cup tomatoes, diced
• 1 tbsp Olea olive oil
• 1 leek, sliced
• ¼ – ⅓ lbs mushrooms, sliced
• 1 ½ cup broccoli, chopped
• 2-3 minced garlic cloves
• 1 tsp preferred herb, chopped

Preparation

Combine legumes, water and salt and in a pot, cover and bring to a boil. Reduce heat to a simmer, add tomatoes, cover and cook for 10 minutes or until legumes are soft and moist. Add more water is needed but to not allow the mixture to become soupy. Drain if needed.

Over medium heat, add oil to a saucepan. Once hot, add leek and saute until wilted, stir in mushrooms saute for about five minutes. Stir in broccoli, garlic and preferred herb and cook for another five minutes.

Spoon the legumes into a bowl or on a plate and top with sauteed broccoli.

Enjoy!

 

Delicata, Diakon, Gooseberries!

Dutchtown Holiday Shop Hop

THIS Saturday, December 8

Holiday Shopping Deals throughout Dutchtown!
Visit the Facebook Event for all the details.

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Holiday Goose
from Sassafras Valley Farm

Sassafras Valley Farm Embden geese are raised from hatching to maturity on free range and natural pasture on our farm in the valley of the Gasconade River. Their geese are significantly lower in fat than other commercially raised domesticated waterfowl, this results in a distinctively rich flavor and texture. Revisit the tradition of a goose for your holiday gatherings this season!

• Large Goose (7-11 lbs) $11.45/lbs – $75 deposit
• Small Goose (6-7 lbs) $10/lbs – $50 deposit

Click here for all the details and to reserve your goose today.

Note: We may also have Rouen Ducks in time for Christmas. They weigh between 3 and 4 lbs and will cost $10/lbs. If you are interested in a duck contact: Maude@MaudesMarket.com.

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2013 Winter CSA

There are only two weeks left of the Autumn CSA. The winter CSA starts January 11 and goes through March 30. Visit our website to sign up for the Winter CSA. As always, please let us know if we can do anything to improve our service.

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Holiday Deals

We are offering customized gift baskets again this holiday season. We can help you mix and match various items that complement each other. For every $50* you spend through Saturday, December 29, you will receive a $5 gift card.

& Gift Ideas…

Sweet Additions: Ozark Forest Elderflower Cordial, River Hills Harvest Elderberry Juice & Jackson-Mills Local Honey ($28.17)

Coffee, Tea & Chocolate: Stringbean Coffee, Traveling Tea, and Askinosie Sipping Chocolate ($28.12 – $35.10)

Gardening & Nature – Isabee’s Native Bee Habitat, Baker Creek Heirloom Seeds and a handmade Bluebird House ($31.05)

*Not including your CSA

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What’s New

Dikon and Watermelon Radishes, EarthDance Farm – $4/lbs & $6/lbs

Frozen Blueberries, Cherries and Gooseberries from Missouri Highland Farm – $5.85 to $7.10/lbs

Companion Bread Rosemary/Onion Foccacia and Seeded Italian – $3.70 and $3.75 each

Ringhausen Apple Butter, with or without sugar – $5/pint

Askinosie Chocolate Products

• 70% Dark Chocolate Bar ($8/bar)
• Dark-Milk & Sea Salt Bar ($8.50/bar)
• Dark Chocolate, Crunchy Sugar Crystals & Vanilla Bean Bar ($10/bar)
• Dark Chocolate & Coffee Bar ($10/bar)
• White Chocolate Bar  ($10.50/bar)
• Cocoa Powder & Nibbs ($10.50/6oz tube)

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On Sale

• Organic Herbs – $1.50/oz (regular $2.10/oz)
• Sunchokes – $5.00 / lbs (regular $6.80)

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Autumn CSA Menu

December 7 & 8

Produce

• Gooseberries, 1 lbs
• Delicata Squash, 2 (4 for Gluten Free, Veggies & Large Shares)
• Watermelon Radish 1 lbs or Diakon Radish 1.5 lbs (Both for Veggies & Large Gluten Free)
• Choice: Apples 4, Garlic 1, Onion ¾ lbs(Choice of 2 for Veggies & Large Shares)
• Staple-Free receives Lettuce

Meat

• Marina’s Meatballs (2 for Large Shares)
• Gluten Free Receives Bratwurst (2 for Large Gluten Free)

Staple

• Companion Bread Rosemary/Onion Foccacia and Seeded Italian (2 for Large Share)

Treat

• Ringhausen Apple Butter, with or without sugar

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Nut Stuffed Delicata Squash

Ingredients

• 3 tablespoons butter
• 2 medium yellow onions, finely chopped
• 3 garlic cloves, minced
• ¾ teaspoon salt
• 1 tablespoon chopped fresh sage
• 1 ⅔ cup pecan pieces
• ⅓ cup plain Greek yogurt
• 2 eggs, lightly beaten
• About 1/2 cup freshly shredded parmesan cheese
• 2 delicata squash, halved lengthwise and seeded

Directions

Preheat oven to 350°.

Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and ½ cup Parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more Parmesan, and bake until tender when pierced with a fork and tops are brown, about 45 minutes.

Diakon Radish Pickles

Ingredients

• 1 ½ cups chopped daikon radish
• ¾ teaspoon salt
• 1 tablespoon rice vinegar
• ¼ teaspoon ground black pepper

Directions

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper. Cover, and refrigerate at least 8 hours.

Gooseberry Cobbler

Ingredients for Filling

• ¼ cup flour
• 2 tbsp elderflower cordial
• 6 tbsp water
• ½ lbs gooseberries
• ½ cup butter
• 1 cup sugar
• 2 apples, cored and cubed

Ingredients for Topping

• 1 cup sugar
• 1 cup flour
• 1 tbsp oil
• 1 egg

Directions

Melt butter and put in 9″x13″ baking dish. Combine sugar and flour. Mix elderflower extract and water and add to sugar mixture; add berries & apples. Pour into pan.
Mix sugar and flour. Mix egg and oil, making crumbly. Put on berry mixture and bake at 375 degrees for 40 minutes.

Enjoy!

 

Mushrooms, Turkey & Sunflowers

Upcoming Events & Other Updates

Fathers’ Day – This Sunday, June 17

Men love flowers too! Make a handsome sunflower bouquet for dear old dad ($1.50/stem) grown by Nature’sWayGardens. Our herbs pepper and tomatoes plants would make a lovely gift for Fathers’ Day on sale for $2.50 each. And to help pollinate your dad’s garden, encourage native bees to make a home in your yard with an Isabee’s native bee habitat ($18 each).

Sustainable Backyard Tour – Sunday, June 24

11am-4pm
Click here to register for this free tour

The Second Annual Sustainable Backyard Tour is a free, self-guided, open-house-style tour of sustainable outdoor spaces in and around St. Louis. The tour includes a range of green living practices such as rainwater harvesting, composting, keeping chickens, bees, or goats, using renewable energy, permeable surfaces, recycled art and more.

Maude’s Market is a sponsor and one of the yards featured on the tour. This is the third summer we have worked on the design and layout of our garden adjacent to the Market. Currently, the garden consists of these features:

• A permaculture garden with heirloom fruits and vegetables from Baker Creek. This produce will be available for sale in the Market this summer.
• A solar-powered Electric Fertilizer experiment
• Hay bale compost bins
• Rain barrels
• A honey bee hive
• A variety of native plants for food and housing to attract native pollinators

We will also offer samples of cold iced tea from Traveling Tea and a restroom is available for Sustainable Backyard participants. We look forward to seeing you!

Spring CSA Ends June 23 – Summer CSA Begins July 6

It’s hard to believe, but the last pick up for the Spring CSA is right around the corner — June 22 and 23. We will take a one week break and close the Market on Wednesday June 3, re-opening Thursday, July 5. Visit the Maude’s Market website to sign up for the 12 week summer CSA which starts July 6 and 7. And don’t forget about our customer referral program, click here to read all about the benefits.

What’s New & On Sale

New this week:

• Large, sweet peaches from Double Star in central Illinois, $2.25/lbs

Our sale items this week include:

• Marcoot Jersey Creamery mozzarella – $5 each (regular $6)
• Goatsbeard Farm
  • Pepper rounds and herb rounds – $6 each (regular $7.75)
  • Feta cheese and plain rounds – $5.75 each (regular $7.50)
• Just Sweets biscotti – $3/package (regular $4.25)

 

• Beets – $2/lbs (regular $3/lbs)
• Bosnian ‘star bread – $2.75 each (regular $3.50)
• Bay leaves – 1.50/ounce (regular $2)
• Lettuce – $1.50 each (regular $3)
• Green tomatoes – $1.50/lbs (regular $2.75)
• Companion pretzel four-packs (frozen) – $3.50 (regular $4)
• Berhanu lentil dips – $4.25 (regular $5)

 

Spring CSA Menu – June 15 & 16

Produce

 

• Oyster OR Shitaki Mushrooms, Ozark Forest Mushroom, ½ lbs
  • Veggies & large shares receive ⅔ lbs
  • Please note: If you want the shitaki mushrooms, please arrive Friday afternoon or Saturday.
• Cucumbers, Yellow Wood Farm, 2  (Large shares receive 3)
• HUGE hot house tomatoes, Yellow Wood Farm, 1 (Large shares receive 2)
• Sweet onion, Yellow Wood Farm, 1
• For Veggies:
  • Summer squash, 2
  • Green beans, 1 lbs OR Sugar snap peas, ½ lbs
• For Gluten Free:
  • Blueberries, 1 pint OR 4 summer squash
• For Large Shares:
  • Garlic scapes, 1 bunch

Meat

 

• Ground Turkey, Buttonwood Farm, 1 lbs (2 lbs for large shares)

Staple

 

• Companion bread, Choice of 5 Grain, Rye, Kalamata Olive, Multigrain Sandwich, Sourdough Sandwich OR Beaucaire Sandwich (none for gluten free)

Treat

 

• Cut sunflowers, Nature’sWayGardens, 3

 

Recipe Ideas

Warm Mushroom Salad With Feta

Ingredients

 

• Olive oil, about 3 tbsps
• Mushrooms ½ lbs
• Garlic scape, chopped, 1
• Fresh thyme, chopped, about 2 tbsps
• Lemon juice, about ½ a lemon
• Salt & pepper, to taste
• Lettuce, shredded, 1 head
• Tomato diced, about ½ a large hot house tomato
• Cucumber diced, about ½ a cucumber
• Sweet onion, diced, about ¼ an onion
• Goatsbeard Farm feta cheese, crumbled

Directions

 

• Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally. Add the garlic scape, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
• Arrange the lettuce in a large bowl, scatter the remaining ingredients over the lettuce, then add the mushrooms and all the pan juices. Toss to mix and serve with crusty Companion bread.

 

Mozzarella-Stuffed Turkey Meatballs

Ingredients

 

• Ground turkey, 1 lbs
• Sweet onion, finely chopped, aout 1 cup
• Garlic scape, minced, 2
• Duck egg, 1
• Bread crumbs, 1 cup
• Marcoot cave aged heritage cheese, grated, ½ cup
• Fresh parsley, chopped, ½ cup
• Fresh basil, chopped, ⅛ cup
• Olive oil, ⅛ cup
• Milk, ¼ cup
• Salt & pepper, to taste
• Marcoot Jersey Creamery mozzarella, diced ¼ to ½ inch cubes

 

Directions

 

• Preheat an oven to 375 degrees F
• Place the ground turkey, onion, garlic, egg, bread crumbs, cave aged heritage cheese, parsley, basil, olive oil, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 ½ to 2 inch meatballs. Make a hole in the meatball with your finger and place a mozzarella cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle more olive oil over the meatballs.
• Bake for 30 minutes or until the meatballs are no longer pink in the center.
• Serve with your favorite marinara sauce and on Midwest Pasta.

 

Bay leaves, Broccoli & Bell Peppers

The winter share just keeps getting better and better, thanks to some great local suppliers we have recently befriended.

Tim Woods with Farm to Family Mobile Market hooked us up with fresh bay leaves this week – you can cook with them, hang them in your kitchen to dry for a couple weeks or freeze them in a ziploc bag.

Of course our long-standing producers continue to impress:

Ringhausen Orchard and Apple House made history this week at the 23rd annual Illinois Cider and National Cider Contest by taking first place in every category (Hard Cider, Illinois Cider and National Cider), a feat never accomplished before by any orchard in the contest.

Check out the full article about Ringhausen’s victory here:
http://www.thetelegraph.com/articles/cider-64769-illinois-orchard.html
.

Not to be missed this week:
We have apple cinnamon, andouille and potato with green bean brats in the store, as well as plenty of regular and jowl bacon from Geisert farms.

We are excited to have Marcoot Jersey Creamery cheese back in the store as well, including:

• Havarti
• Tomato Basil Jack
• Shorty’s Pride Cheddar
• Forest Alpine

Amy Marcoot says: The Alpine is a good cheese. It’s most like an Asiago- Swiss blend. It’s complex. It starts sweet, then nutty, then ends a bit sharp.

We still have plenty of Windcrest Dairy yogurt and blueberries available and Red Fire lettuce on sale for $3.00/head.

This Week’s CSA:

Produce

• Fresh bay leaves, Farm to Family Mobile Market, 1/2 ounce (1 ounce for 4P & 4P Veggie)
• Frozen broccoli or bell peppers, Yellow Wood Farm, 1 lb (2 lb, one of each for 4P Veggie)
• Mixed asian greens, Double Star, 1/2 lb (1 lb for 4P)
• White Hakari Turnips, Double Star, 1 lb (2 lb for 2P Veggie, 4P & 4P Veggie)
• Squash, choice of acorn or small spaghetti, Three Girls and a Tractor, 1 each (2 for 4P & 4P Veggie)
• Also for Veggie share: Lettuce, Double Star, 1 head (2 heads for 4P Veggie)

Meat

• Pork Chops, Geisert Farms, 1 package each (2 for 4P)

Staple

• Boule bread, Companion Bakery, 1 each, choice of Kalamata olive or Miller’s Five Grain (2 for 4P Veggie)

Treat

• Ringhausen apple cider, 1 half gallon (1 whole gallon for 4P & 4P Veggie) – We are very excited to give out the last of the cider for the season.

Recipe Ideas

From Head Chef Michelle Blodget

Sauteed Bell Peppers & Onions with Bay Leaves

So easy and yet so delicious, and a great topping for grilled pork chops

Ingredients

• 1/2 lb bell pepper strips, defrosted
• 1/2 onion, sliced
• 2 fresh bay leaves
• 1 T whole grain mustard
• Olive oil, as needed
• 1/4 C white wine
• salt
• black pepper

Heat 1 T olive oil in a saute pan. Saute the onion until translucent, about 3 minutes. Add the bell peppers and continue to saute until aromatic and soft. Add the white wine & bay leaves and reduce over low heat until the alcohol smell is gone. Stir in the mustard, season with salt and pepper. Serve over grilled pork chops.

 

Bacon-wrapped Pork Chops with Roasted Turnips, Greens & Apple Cider sauce

Need I say more?

Ingredients

• 2 pork chops
• 4 strips Geisert’s regular bacon, or 6 strips jowl bacon
• 1 lb turnips, cut into half or quartered for larger turnips
• 2 C mixed asian greens (these cook down quite a bit)
• Olive oil, as needed
• salt
• pepper

Cook the bacon in a pan until almost done but still pliable. Save the pan drippings. Season the chops with salt and pepper then wrap the bacon around them. Coat the turnips lightly in olive oil and cook with the chops in a 350 degree oven until done to desired temperature. Save any liquid and drippings from the roasting pan. Saute the greens on the side.

For the sauce:

• 1 C apple cider
• Pan drippings from both the bacon and the pork
• Reserved pork liquid
• 2 T butter
• 2 T flour

Melt the butter, then add the flour, whisking continuously about 3 – 4 minutes. Add the drippings and cider, and stir until the sauce has thickened. Season and serve.

Spaghetti Squash with Brats & Tomato Sauce

Ingredients

• 2 small spaghetti squash, cut in half and deseeded
• 1 jar Hilty Bee Yard’s canned tomatoes
• 4 cloves garlic, minced
• 1 package brats
• 1 bay leaf
• 1 onion, small dice
• Optional: dried basil and oregano, Tomato Basil Jack cheese
• salt
• pepper

Rub the squash with olive oil and roast in a 350-400 degree oven until tender. Use a spoon to scoop it out into a bowl. Grill or fry the brats until cooked, then cut into slices. Chop up the tomatoes. Saute the garlic and onion, then add the tomatoes, basil and oregano. Simmer with the bay leaf. Season and serve with grated Tomato Basil Jack cheese on top.

Speaking of squash, CSA member Heather Zimmerman tackled a giant Hubbard a couple weeks ago and came out on top. Way to go Heather! Check out the great photo of Heather’s triumph.

Thanks everyone, see you soon!