I realize I am falling behind in my posts. My excuse is that I have been farming. The weather, and the barrage of insect pests, has been crazy this summer! Things seem to be settling down somewhat, so I am hoping to find more time for the fun stuff—finding recipes and making samples for pickup days!

Today we harvested our first (ever), experimental celery crop. We learned a couple of things, and will apply these lessons when we grow it next year. While this celery does have good flavor, the texture is a little tough. This isn’t so much a crudité type of celery, but a gumbo, potato salad or soup celery.  It would definitely benefit from some cooking or spending some time in a marinade or dressing.  The leaves are also very flavorful and can be chopped and used in egg or tuna salad, or used as a garnish for a bloody Mary.  Or frozen and added to heartier soups this Fall.

Anyway, as I said, it was an experiment. One of the benefits of joining a CSA is that you often get to experiment right along with us. So please give us your feedback!

• Chocolate Beet Cupcakes, Mango Slaw with Cashews and Mint, Spicy Zucchini and Corn Fritatta, and Sauteéd Cabbage
• Shrimp and Okra Gumbo, Warm Swiss Chard Salad, Pan Cooked Celery with Tomatoes and Parsley, Asian Cabbage Slaw