August 10, 2022 Veggie Feast/CSA

Notes From the Farm

Things are hopping along, we are starting to see the tomatoes get a bit of color and the cucumbers are setting. We are at the height of brassica season right now with lots of cauliflower, romanesco and cabbage. The onions are starting to bulb and this week is the first taste of sweet onions.

This Week’s Veggie Feast

Romanesco, Tomatoes, Sweet Onion, Zucchini, Gold Cauliflower, Lettuce Mix

New This Week


Romanesco is a member of the brassica family, along with broccoli and cauliflower.  These too are immature flower buds, arranged in a spiral, or Fibonacci sequence.  Probably one of the more visually striking vegetables out there, and pretty good to eat too.  Prepare as you would cauliflower.

Cherry tomatoes

A variety of tomatoes (mostly cherry) are coming your way.

Sweet Onions

Sweet onions tend to be lower in sulfur and higher in water content, giving them a mild flavor and perfect for eating fresh in salads and on sandwiches. These onions do not have a long storage life and will last best if stored in a cool dark spot. If the outside layers start to soften, peel and store in the refrigerator.


Quick Pickled Onions


  • 1 medium onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)


  • Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  • In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  • Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  • Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Source: Cookie and Kate

Zucchini Frittata


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)


  • Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
  • Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
  • Preheat the broiler.
  • Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  • Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Source: Eating Well