Author Archives: Oakhill
Oakhill Organics: 2009 CSA Survey
We still have many weeks left in our 2009 CSA season, but we wanted to take a moment to check in with you mid-year. As we plan our 2010 season, your feedback and experience will be invaluable to us. This … Continue reading
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About the hand sanitizer
(CSA Newsletter: Week 30) Meet this week’s vegetables: Sweet corn — More ears of our delicious organic sweet corn Broccoli — The late summer planting of broccoli always feels like the ultimate in abundance: big beautiful green heads when we’re … Continue reading
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Green/yellow bean & tomato salad
adapted from Chez Panisse Vegetables Top and tail about a half a share’s worth of beans, and parboil them in salted water until tender (about 1-2 mintues). Drain and immediately spread them out to cool or rinse with cold water … Continue reading
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August farm visits
(CSA Newsletter: Week 29) Meet this week’s vegetables: Sweet corn — This is by far the best sweet corn we’ve ever grown. Something went ‘right’ with this corn: the ears are nice and big with plump sweet kernels inside. As … Continue reading
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Abundance!!!!!!!!!
(CSA Newsletter: Week 28) Meet this week’s vegetables: Eggplant — Lots of eggplant this week! Check out the serving suggestions in this week’s newsletter. Green or yellow beans — A generous pound of fresh beans for you to eat this … Continue reading
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An abudance of recipes
Eggplant tips adapted from From Asparagus to Zucchini • Eggplant can be peeled, but peeling is not essential. It depends on personal preference and the intended dish. • Eggplant is always cooked, eliminating a toxic substance called solanine. • To … Continue reading
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Summer’s peak
(CSA Newsletter: Week 27) Meet this week’s vegetables: Tomatoes — More delicious vine-ripened summer tomatoes! Cucumbers — The cucumbers are finally start to slow down, so this week’s share is a more moderate size. Enjoy them, because soon we’ll be … Continue reading
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Recipes for summer’s peak
Zucchini Bread adapted from From Asparagus to Zucchini 3 ½ cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 2 large zucchini, … Continue reading
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Surviving the heat — barely
(CSA Newsletter: Week 26) Meet this week’s vegetables: Tomatoes — More delicious red slicing tomatoes, plus a handful of heirloom varieties for some folks. Green beans — Your choice between green snap beans and yellow ‘romano’ (flat) beans. The two … Continue reading
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High summer recipes
Baked eggplant with feta cheese adapted from From Asparagus to Zucchini Heat broiler or grill. Cut several eggplant into ½-inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on an oiled … Continue reading
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