1 bunch carrots
1 bunch kale
¼ lb salad mix
½ lb green beans
1 quart cherry tomatoes
1 lb tomatoes
1 bunch parsley
Ahh, love love love this early fall weather! Already there are fewer fruit flies in the kitchen! Ha!
Of course, the fall weather does mean that some things are starting to slow down rapidly, like the tomatoes.
The next week and a half will be spent getting ready for the Common Ground Country Fair in Unity, which we attend every year. If you make it to the fair this year, come say hi! We have a stand in the Rose Gate Farmers Market Area. We’ll have shallot, onion, and garlic braids, dried flowers, winter squash and lots of other goodies.
In answer to several peoples question, there are 5 weeks of the CSA left after today. The last share pick-up is Tuesday, October 16th.
Enjoy your share!
Christa, Mike, and Lizzy
Barley Stew with Leeks, Mushrooms, and Kale
1 tablespoon olive oil, divided
1 chopped leek
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced rosemary
1 lb diced tomatoes
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale, coarsely chopped
How to wash your leeks:
You might be tempted to skip washing them, but don't—within their folds, leeks trap an impressive amount of grit. Slice off the root end and the dark-green tops. Halve the leeks lengthwise. Splay the folds apart and rinse them under running water, letting the grit run out.
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
Read More http://www.epicurious.com/recipes/food/views/Barley-Stew-with-Leeks-Mushrooms-and-Greens-356352#ixzz26ACo4gFw
Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables
½ lb green beans
1 pint cherry tomatoes
1 large shallot (Or onion)
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)
Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.