To look forward to in your share today:

Ted says, “This week we’re sending cucumbers, squashes and peas, the last of our scapes, several kinds of greens to choose from, and kohlrabi and radishes.”

YUM!

Got recipes to share? Send them our way and we’ll put them in an upcoming newsletter.

We need techy guidance

Someone out there who can help us figure out how to incorporate a bbpress forum into this site? Must be fairly simple though we can’t make sense of the installation instructions–please email us if you’ve got advice to share!

stantonstreetcsa at gmail dot com

About the bread

Below are some greetings and tips from our pals at Hot Bread Kitchen:

Thank you for supporting Hot Bread Kitchen’s bread share program. With your help, we are able to teach artisan baking skills, English language classes and business skills to even more women.

We are looking forward to providing you our tasty breads for the entire summer and fall seasons!

Delivery dates:
June 25
July 9
July 23
August 6
August 20
September 3
September 17
October 1
October 22

Caring for the breads you love:
Artisan breads peak in flavor within two hours of being baked. Since we deliver CSA breads within hours of baking, make sure to take a bite when you pick up your share! That said, we do not advocate eating an entire loaf on Thursday night. So here are a couple of guidelines for longer storage…

We provide paper bags for your breads. Storing your bread in a paper bag will help preserve the crust. However, if you want to enjoy your loaf over several days, it is best to store it in a plastic bag. This will ensure that the loaf stays soft and sliceable.

To bring back the crust, put your loaf in a 375 degree oven for 5-10 minutes (7 minutes for your multigrain). Let the re-crisped bread cool a few minutes before cutting.

Also, our breads freeze well! Place in a plastic bag to prevent drying, thaw it in the open bag, crisp as described above. Never store bread you love in the fridge.

Distribution #2

VEGGIES
Red Chard or Lacinato Kale
Dandelion or Bok Choy
Romaine Lettuce
Scallions
Garlic Scapes
Japanese White Turnips
Cucumbers
Broccoli
Basil to pot
French Breakfast Radishes

FRUIT
Strawberries

And if you’re wondering what exactly a garlic scape is, and how to cook with it, you might want to visit these sites:
http://www.motherearthnews.com/Real-Food/2005-10-01/Garlic-Scapes.aspx
http://www.nytimes.com/2008/06/18/dining/18appe.html
http://www.ehow.com/how_2325850_own-homemade-spice-garlic-scapes.html

Distribution #1

Our first distribution of the season went off without a hitch! We got:

VEGGIES

Romaine lettuce

Red kale

Swiss chard

Bok choi

Garlic scapes

Snow peas

Scallions

Purple kohlrabi

Green kohlrabi

Potted thyme and oregano

FRUIT

Strawberries

If you forgot to pick up a copy of our newsletter while you were in the garden, you can download it in pdf format from the “newsletters” page of this site.