Week 15


​Hi everyone,

Sorry for the gap in blog/newsletter entries. I've been doing some traveling for my other job (when I'm not at the farm) lately and haven't been on top of the blog. Hopefully you've sorted out your veggies and made some very tasty dishes out of them. If you ever have a winning recipe or cooking method that you care to share, I'd love to hear how you like to use your vegetables! You can email me at sarah c vannorstrand at gmail if you have any recipes to pass along.

Things are going well at the farm, and the fall crops are starting to come in. We have a few more weeks of the CSA and we're in good shape to send out lots of great autumn produce!

In Your Bag:

Red Cabbage

Magic Molly (Purple Fingerling) Potatoes

Tomatoes

Cherry Tomatoes

Red (Rossa di Milano) Onions

Summer Squash

Cucumbers

Kale

Hot Peppers (Jalapenos and & Czech Black)

Sweet Peppers

**Just a note about the Magic Molly potatoes: purple potatoes are delicious and loaded with antioxidants, but you definitely want to roast them, not boil them. When roasted, they keep their rich dark color, but boiled, they turn to a strange bluish-gray color. The flavor is still good, but it is not the potato to mash unless you want a conversation starter!

Jalapeno Peppers

Czech Black (turn from green to black to red)

Here are some recipe ideas to try:

1) Autumn Salad

Here's a simple and tasty side salad that has all the great flavors of fall! (And uses red cabbage)


2) Baked Eggs with Chorizo & Potatoes

This is a favorite in our house, especially with some good local chorizo from Side Hill Farmers in Manlius. The purple potatoes this week might lend and interesting hue to the eggs, but they taste incredible roasted, and mixed with some yellow potatoes you might have kicking around from last week, this would be a beautiful and delicious dish.


3) Sweet Potatoes, Apples and Greens

I love the color and taste combination of sweet potatoes and kale or collards. They really set each other off in a great way. You can use this recipe, or simply try slicing the sweet potatoes into 1/4 inch thick rounds and roasting in a pan with a little oil or butter until soft (I put them in a big cast iron pan that I have and pop it in the oven). Cover it for the first 15 minutes to get them steamed and soft, and then uncover to allow them to caramelize up a bit. Then I saute the chopped up kale with some shallots or onions with a little olive oil. Sometimes I add some white beans (like cannellini) towards the end and combine it all over pasta. It's fantastic! Especially with some grated parmesan and a drizzle of olive oil on top.


4) Creamy Pasta with Greens & Tomatoes

This comes from my beloved Joy Of Cooking recipe book. It never lets me down! This recipe originally calls for Chard, but would be equally good with the tender young kale we sent you this week.

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

sarahcvannorstrand@gmail.com



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