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CSA Newsletter Week 13

Posted 8/6/2017 8:23pm by Dillon.

Traditional Regular: Sugar Cube melon, Green Onion, Donut peaches, Ginger Gold apples, Mini Tomatoes, Summer Squash

Traditional Large: Sugar Cube melon, Green Onion, Donut peaches, Ginger Gold apples, Mini Tomatoes, Summer Squash, Muscadine grapes, Peaches

Traditional Jumbo: Sugar Cube melon, Green Onion, Donut peaches, Giger Gold apples, Mini Tomatoes, Summer Squash, Muscadine grapes, Peaches, Scuppernong grapes, Blackberry

Fruit Regular: Sensation melon, Figs, Donut peaches, Rambo apples, Sugar Cube melon

Fruit Large: Sensation melon, Figs, Donut peaches, Rambo apples, Sugar Cube melon, Peaches, Scuppernong grapes

Item of the week: This weeks item is the Sugar Cube melon. These little melons are super sweet and are essentially a personal sized cantaloupe. They are known for their higher than average sugar content and resistance to common diseases that plague melons. These little melons can maintain their sugar levels for up to two weeks after they are picked. That said, they should still be stored in the fridge, especially after being cut, so that they do not over-ripen. The best way to enjoy them is to eat them as is, or even cutting it up and eating it over ice cream.


Green Onions: Keep in the fridge. 

Blackberry: Refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

Melons: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Peppers: Keep in the fridge unwashed and uncut until you are ready to use them. 


Apples: Should be kept in the fridge, unwashed. 

Tomatoes: Should be kept on the counter. 

Squash: Keep in the fridge, unwashed.  

Grapes: Keep these in the fridge and be careful not to wash until just before you eat them. With these types of grapes, you typically do not eat the skins.

Figs: Should be kept in the fridge. Figs have a very short shelf life and should be eaten within 2-3 days. 


Muscadine Smoothies:  

Ingredients: 10 fully ripe muscadines, rinsed; 2 cups unsweetened almond milk; 12 almonds; 2 cups crushed ice

Directions: Blend muscadines, almond milk, and almonds in blender or smoothie mixer (we used Ninja), following mixer directions.  Pulsating enhances fuller mixing.  Add ice; pulsate/mix until desired consistency.  

Donut Peach Shortcakes: 

Ingredients: 6 doughnut peaches (washed, pitted and chopped), 1 Tbsp. fresh lemon juice, 1 tsp. granulated sugar, 1 cup low-fat Greek-style yogurt, 1 tsp. vanilla extract, 1 Tbsp. pure honey, 6 individual-sized sponge cakes, 1 bunch fresh mint

Directions: Wash donut peaches and pat dry with a paper towel. Remove pits. Chop peaches into ½ in cubes and place in a medium bowl. Add lemon juice and sugar and stir to coat. Set aside. In a small bowl, add yogurt, vanilla, and honey and stir to combine. Unwrap individual cakes and divide among six dessert plates. Spoon 1.2 cup of donut peach mixture onto each cake portion and top with a dollop of yogurt mixture. Garnish with mint.

Blue Cheese Stuffed Figs: 

Ingredients: 12 figs, ¼ pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety), canola oil (optional), salt and ground black pepper

Directions: Cut a vertical slit into the side of each fig. Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less. If you feel like making a little bit of extra effort, heat a large frying pan over medium-high heat, spray or brush the figs with a neutral-tasting oil like canola, and cook them in the pan, turning them as needed, until lightly browned on all sides. The cheese gets nice and just a bit melted this way, too. As an alternative, you could place them on a broiling pan and broil them briefly to melt the cheese and soften them. Figs can be stuffed several hours ahead of time if you like and refrigerated. These figs will taste best at room temperature (not chilled), so remove from the refrigerator a half hour before serving if you have prepared them ahead of time. *** For variations, you can add a drizzle of honey or balsamic vinegar (or both) as well. That will transform it from a finger food to one that needs a fork, and be sure to serve it with napkins as there is bound to be some sticky fingers. Also, goat cheese is an excellent substitute if you are not a fan of blue cheese.