Rain

  We finally got rain!  We have an irrigation system, however nothing is more effective than rainwater.  The tomatoes are filling out and more blooms are popping out each day.  The green beans are almost ready and the squash is getting hard to keep up with.

This week we are including peaches from Beech Creek Farm in Buchannan,GA.  Beech Creek Farm follows the same organic growing methods as our farm.

This weeks CSA:
Peaches
Savoy Cabbage
Winterbor Kale
Summer Squash
Potatoes

Recipes:

Kale & Potato Hash

Ingredients

• 8 cups torn kale leaves
• 2 tablespoons horseradish
• 1 medium shallot, minced
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 cups cooked shredded potatoes
• 3 tablespoons extra-virgin olive oil

Preparation

1.Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.

2.Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.

 3.Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Summer Squash Casserole

Ingredients

6 yellow or pattypan summer squash

1 cup onions, chopped

1 clove garlic, minced

1/4 cup fresh parsley, chopped

1/2 stick butter

2 slices white bread

1 medium bowl ice water

1 egg

Salt and pepper

1 cup cracker crumbs, or enough to cover casserole

Directions

Preheat oven to 350 degrees F.

Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.