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GARLIC | 1 headGREEN CABBAGE | 1 headCUCUMBER | 1 pieceGREEN ROMAINE LETUCE | 1 headRED BATAVIAN LETTUCE | 1 headZUCCHINI / SUMMER SQUASH | 1pieceSWISS CHARD | 1 bunchKALE | 1 bunchRED NORLAND or YUKON GOLDPOTATOES | 2 lb bag
Fruit Share
Well hello, August!Lots of goodies in this week’s box. Willbe a bit of a hefty load with all thosepotatoes. Add a bag of peaches to thebox and you’ll definitely want to bringyour muscles to the pick-up.When it’s this hot, most people don’tfeel like cooking and heating up thekitchen (my crazy husband being theexception who, inspired by his BrooklynKitchen class, spent all last weekendpickling our CSA goodies), so I’veincluded some easy no-cook recipes.Also check out the rapidly growingevents section! We have a new eventscoordinator. Her first event was theraffle / wine hour at Claret last month.Thanks to everyone who came out. Itwas great to meet some new faces!
Until next week…xo,Tracy 
Massaged Kale SaladAugust 8, 2009 / Week TENThis Week’s Produce
Newsletter 
Note from the Editor 
www.sunnysidecsa.com(718) 670-7354
Wanna contribute something? 
email: newsletter@sunnysidecsa.com 
Via liliput.typepad.com 
Ingredients
1 bunch Kale just a smidge Olive oil1 TB Apple Cider Vinegarlots of Fresh Raspberries1/4 cup Red Onion, finely chopped1/3 cup Flax or sunflower seeds1 cup diced Jicamaor appleSalt and Pepper, to tasteOptional: crumbled gorgonzola cheese, 1/3 cup
Directions
:1.Remove the stems from the kale, wash welland cut into bite-sized pieces. Place in alarge bowl and add just enough olive oil tolightly coat the leaves.2.Massage the olive oil into the leaves (youcan add the salt now too) until the kale feelssoft and turns a dark green3.Mix in all the ingredients except theraspberries and stir. Sprinkle LIBERALLYwith raspberries and add pepper to taste.4.Let it sit for approx 15 minutes beforeserving.
[Note: This is a tentative list. We may not get all of these items at our pick up. Then again, we may get more than this!] 
BLUEBERRIES | 1 containerPEACHES | 1 bag
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