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Week 7 Chef Notes

Week 7 Chef Notes and Tips:

Think preservation. The extra items from our CSA boxes can be preserved for future meals. Jams from fresh or frozen berries, dehydrated vegetables or fruits for salads or prepared casseroles for a busy night.

If you don’t own a dehydrator, set your oven’s temperature to 170 degrees and place sliced items such as tomatoes, corn, squash or berries on a sheet tray for 4-6 hours or until the moisture is removed.

Many of the items are similar to past baskets, so I will highlight the new items for our harvest forecast for June 21 and June 23, Week 7: (Bi-Weekly Group A Week)

Tomatoes: Add a little sugar to cut the acidic taste. Slice and add salt and pepper for a refreshing lunch or dinner side dish. Slice and add to salads and sandwiches.
Cabbage: Great to ferment to add probiotics to your digestive system or make a homemade slaw.
Green Beans: This is a delicious new item this season. Try raw, steamed, fried, roasted, or grilled.
Cream of the Crop Squash: This is an heirloom, smooth, creamy flavored white squash.

Try Chef Pasos Week 7 Recipes: http://www.farmhousenashville.com/recipe/week-7-recipe-ideas

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Tomato, Cabbage, Cabbage: Early, Squash,
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