I can't believe it's the last week of vegetables! Despite a tough first month, we ended up having a pretty good season overall, and it has to be a record for us to be giving out tomatoes on Halloween!
I hope you enjoyed your experience as a member of our CSA - we really appreciate you joining with us for another adventurous year of growing vegetables organically. You are the people who make farming on a small, sustainable scale possible and we want to say Thank You!
We'll be sending out an email in a month or so about sign up for next season - if you enjoyed your membership, please tell your friends and neighbors. Most of our marketing is by word-of-mouth, so feel free to let people know about the farm.
So here's the final list:
Yellow and Red-skinned Potatoes
Savoy Cabbage (use like regular, but here's a link to cooking with Savoy)
Butternut Squash (tan skin)
Buttercup Squash (green, warty skin)
Here's a recipe from the Moosewood for using some cabbage:
Takes 35 minutes to prepare
2 cups chopped onions
2 Tbsp vegetable oil
3 cups chopped cabbage
1 fresh chile, minced, or 1/4 tsp cayenne powder
1 Tbsp grated ginger root
2 cups water (or replace 1/2 cup of the water with a 1/2 cup of coconut milk for a richer flavor)
3 cups diced sweet potatoes, cut into 1/2-1/4 inch cubes
salt to taste
2 cups chopped tomatoes (undrained)
2 cups sliced okra (or sweet peppers)
3 Tbsp lime juice
2 Tbsp chopped cilantro
In a soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to sauté, stirring often, until the onions are translucent, about 8 minutes.
Add the ginger and water, cover the pot and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra and lime juice. Simmer until all the vegetables are tender, about 15 minutes. Stir in the chopped cilantro and add salt to taste.
If you like, sprinkle with chopped peanuts and serve over rice or with some crusty bread.
And another version from somewhere else warm:
Takes 30 minutes
1 1/2 cups thinly sliced onions
2 Tbsp olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut into thin strips
2 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon
sprinkle of cayenne to taste
3 cups undrained chopped tomatoes (canned or fresh) (28 oz can)
1 1/2 cups drained cooked chickpeas (16 oz can)
1/3 cup raisins or currants (optional)
1 Tbsp lemon juice
salt to taste
In a large skillet, saute the onions in the oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chickpeas and optional currants or raisins and simmer, covered, for about 15 minutes until the vegetables are just tender. Add the lemon juice and salt to taste.
Top with feta and sliced almonds, if you like.
Serve over couscous or any grain of your choice.
We wish you all the very best and hope you and your families have a wonderful, happy, healthy winter. Eat good food and take care,
for Lucky Moon Farm