Week 17
Hi everyone,
Happy October! We're just having exquisite weather! If I could order up a whole month of days like today, I would in a heartbeat. Breezy, sunny, clear blue sky, hint of color in the trees, and flocks of geese on the move. Perfect!
We're in the homestretch for the 2017 CSA. We have three more weeks after this one, but we're working hard to ensure you have great vegetables until the end. We dug the majority of the potatoes yesterday, and they did fairly well. We still have the fingerling potatoes to harvest, but those have to be hand-dug because of their smaller size, so they will be a job for another day. We pulled some more beets today, and picked some fall beans. We didn't have enough for everyone to have beans this week, but if you didn't get them in your bags this week, you will next week.
In Your Bag:
Red Romaine Lettuce
Beets
Large Shares- Cauliflower
Regular Shares- Beans
White-skinned Potatoes
Red Onions
Garlic
Tomatoes
Cherry Tomatoes
Parsley
Some tasty beets, some curly parsley, and some lovely red (pink, really) onions. The onions are a new variety called Blush, and they have the color of a blush wine. More potatoes, more tomatoes, and a little lettuce for a salad. Our lettuce greens are growing, but they are taking their sweet time about it... we planted a lot of the salad mix way back at the beginning of August, and they still aren't big enough to cut! Soon, though. But there's a little romaine to see you through.
1) Green Beans w/ Garlic Chips & Olive Oil
A tasty side dish with beans and garlic.
2) Root Vegetable Hash
I'm copying this from one of my favorite cookbooks- I make this recipe a lot in the fall and winter, and it's really great. Sometimes I have all the root veggies it calls for, and sometimes I don't. It really doesn't matter. It's more of a method than a strict recipe. My usual combo is carrots, beets, potatoes and sometimes sweet potatoes. I don't love turnips, so I don't use them much.
From "Moosewood Restaurant Cooking for Health"
Seasoning Mixture: 2 teaspoons dried marjoram 2 teaspoons dried oregano 1/2 teaspoon dried thyme 1.5 teaspoons salt 1/2 teaspoon ground black pepper Hash: 3 tablespoons olive oil 2.5 cups chopped onions 4 garlic cloves, minced or pressed 2 cups carrots cut into 1/2-inch dice 2 cups sweet potatoes peeled and cut into 1/2-inch dice 2 cups beets peeled and cut into 1/2-inch dice 2 cups turnips and/or rutabaga peeled and cut into 1/2-inch dice 3 tablespoons water Stir together all of the seasoning ingredients in a small bowl and set aside. In a 10-inch or larger skillet on medium-high heat, warm the oil. Cook the onions and garlic for about 5 minutes. Add all of the vegetables and stir well. Sprinkle with the seasoning mixture and water and stir well. Reduce the heat to medium-low, cover, and cook, stirring every 10 minutes or so, until the vegetables are tender, about 30 minutes.
Have a good week!
All the best,
Sarah VanNorstrand
for Lucky Moon Farm
