Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Wednesday, June 30, 2010

Weekly Share Item List: June 29, 2010

Hello Everyone,

This week there is a possibility of 20 varieties in your share.

Small Share:
Shallot Scapes (last portion for small shareholders)
Walla Walla Onions
Young Garlic
Green Leaf Lettuce
Collard Greens
Kohlrabi (white and purple venus varieties)
English Peas
Italian Parsley
Zoe's Honey (market value: $14.00-no more portions available)

Medium Share:
All of Small Share
Oak Leaf Lettuce

Large Share:
All of Medium Share
Bok Choy Sum
Garlic Scapes
Broccoli Raab
Chinese Snow Broccoli
Chinese Green Beans
Sugar Snap Peas
Yellow Snow Peas
Malabar Spinach
Cipollini Onions
Extra Portion of Collard Greens
Extra Kohlrabi
Extra Walla Walla Onions
Extra Scapes


Weekly Update From David:

RECOMMENDATIONS: David recommends using the kohlrabi in a coleslaw, grilling it or sauteeing it. Also, he is excited to share the Chinese Green Beans with members because he is really proud of the taste, and thinks it is "awesome". Also, he wanted to let everyone know that the texture of the Malabar Spinach is much like a cactus or succulent. Please let me know what you think of this weeks' share at

MEMBER TIPS: Marianne recommends this site for ways to use scapes. Alissa recommends this site for directions on freezing portions of your share. Alissa also sent in the following idea for a quiche:

One thing I like to do for breakfast with my share is to make quiche. I pull the leafs off the stems of the greens, then chop the stems and saute them in butter with some of my shallot scapes; onion scapes and young garlic. Then I chop the leafs into small pieces and mix them in to the saute just until wilted. I add 4 eggs per quiche (usually I make three at a time and eat them all week for breakfast) and some cheese. You don't need cream or milk or butter that most quiche recipes call for because the water in the greens is enough to keep it moist. You can pour it into a crust or just into a baking dish without a crust. With a crust, bake at 350 for about 45 minutes. Without a crust it takes less time.

Thank you to Bethesda Renewal Centre and The Kitchen Garden for sharing ideas on how to use our produce!

If you have any particular questions about how to use the items in your share please send me an email at Have a safe, and fun Independence Day.

From our garden to your kitchen, happy eating.


1 comment:

  1. Wow! When I pulled out the jar of Zoe's honey I nearly cried! It's like having "Christmas in July"! What a fantastic treat! Thank You!

    Also, LOVING the collards and walla-walla onions! The produce is really starting to get BEAUTIFUL!