Monday, October 22, 2012

Share # 19 Tuesday, October 16th

Golden and traditional beet bunches


What You’re Getting:

1 bunch swiss chard
1 head lettuce
1 bunch beets
1 lb onions
½ lb green tomatoes
½ lb spinach
1 butternut squash


Farm News:

The last share!!! So sad!
It’s been a great season for us and I hope you guys enjoyed it too! The end of the season is always bittersweet, but there is always next year to look forward to!

Plan ahead for 2013!
This year our CSA sold out by May, so if you are interested in being part of the CSA in 2013 (We would love to have you back!) let us know! We can put your name on the list for next year.

Help us improve the CSA experience!
I will be sending out an anonymous survey in the next month or so asking you guys what we can be doing better! The annual CSA survey is your chance to let us know what you want more of, what you want less of, what isn’t working for you… or what is working great! We want the CSA to be great for all of you as well as us, so if something is bothering you, don’t hold back! When you receive the survey, please take 5 minutes to fill it out!

Last but not least, thank you so much for being part of our 2012 CSA. The CSA is incredibly important to the farm and we love growing for you!

Enjoy your share, and see you next year!
Christa, Mike, and Lizzy



Recipes:
Fried Green Tomatoes

    1 large egg, lightly beaten
    1/2 cup buttermilk (plain milk will work fine too)
    1/2 cup all-purpose flour, divided
    1/2 cup cornmeal
    1 teaspoon salt
    1/2 teaspoon pepper
    3 medium-size green tomatoes, cut into 1/3-inch slices
    Vegetable oil
    Salt to taste

    Combine egg and buttermilk; set aside.
    Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
    Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
    Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

From Southern Living, July 2003


Spinach and Roasted Beet Salad with Ginger Vinaigrette

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
½ lb fresh spinach leaves

Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

From epicurious.com

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