Week of August 6, 2017

Michelle Shin picking up her CSA share in Delmar on Tuesday

Produce for This Third Week of August 2017

Romaine Lettuce,  Heirloom Cherry Tomato Mix,  Carrots,  Italian Dandelion Greens,  Thai Basil,  Zucchini or Summer Squash

Meet Michelle Shin

Michelle joined our CSA in the fall of 2011.  She worked as an elementary school teacher in Ontario, Canada before moving to the Capital Region 8 years ago.  Currently, she is a homemaker (a beautiful thing!) with a very important mission: to cook quality, wholesome meals for family and friends!

Why food is important to me:

“Food is important to me because I believe “you are what you eat.”  Indeed, every time I eat something, I seem to embody this statement!  When I eat quality food, my body and mind feel at peace with ample energy to sustain and heal my whole being.  Conversely, when I eat food grown and prepared with harmful chemicals, like pesticides, preservatives, and MSGs, I simply don’t feel as energized;  more often than not, such food leads me to overeat, probably due to lack of nutrition, and then overburdens the system with the manmade chemicals producing many undesirable effects.  Not a good deal at all!  I define quality food as food that enables me to reach a higher level of being and of appreciation for life!!”

Thai Zucchini or Summer Squash

Heat 1-2 Tbsp coconut oil in a saucepan over medium heat.  Add sliced zucchini or summer squash and Thai basil leaves.  Stir to coat with oil.  Place lid on pan and turn heat to medium low.  Cook until tender, about 10 minutes, stirring frequently. Place on serving plates and garnish with Thai basil flowers.


Thai Zucchini


Italian Dandelion Green Stromboli

This dish can be made with any cooking green such as kale, radicchio, or chard.

Pizza dough:

1 Tbsp dry yeast

1 tsp sugar

1 cup warm water

2 1/2 cups flour

2 Tbsp olive oil

1 tsp salt


1 bunch dandelion greens or other greens, washed and chopped

several cloves garlic, minced

generous amount of olive oil

sea salt and pepper

Heat olive oil in a pan over medium heat.  Add chopped dandelions and garlic and saute until tender, about 10-15 minutes. Season with sea salt and pepper.  Meanwhile, preheat oven to 450.  In a medium bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes.  Stir in flour, salt and oil. Mix until smooth.  Let rest for 5 minutes.  Turn dough onto a lightly floured surface and roll out.  Spread dandelion mixture on dough, leaving 1 inch around edges.  Roll dough into a log and transfer to a lightly floured pizza stone or baking sheet.  Bake 15 minutes.  Let cool 5 minutes, then slice on a diagonal.  Enjoy as is or drizzle with spaghetti sauce or pizza sauce.


Lexie peeking into the barn

Next week……………..Toscano Kale,  Beets, Heirlooms

One Comment on “Week of August 6, 2017

  1. That Tai zucchini dish was not only easy to prepare, but simply delicious- thank you!

    And the cherry tomatoes!!! They are my kinda candy.

    Tomorrow is market day here in Peekskill, and I know you are busy harvesting and preparing. Such an enormous undertaking every Friday through all of Saturday – It really is phenomenal, what you do for us. We know it, and deeply appreciate our 8MC farmers!

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