CSA Share #15, Tuesday, September 16th, 2014

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

1 lb potatoes

1 lb onions

2 lbs carrots

1 bunch chard

1 head lettuce

1 bunch parsley

½ lb leeks

 

Family Share:

1 pint cherry tomatoes

2 lb potatoes

2 lb onions

2 lbs carrots

1 bunch chard

1 bunch kale

2 head lettuce

1 bunch parsley

1 head Napa cabbage

½ lb leeks

Farm News:

Fall is really, truly here now! These cool days and chilly mornings call for hot soups, roasted root veggies, sweet starchy squash and more of falls treasures. We have harvested all of our winter squash and they are curing as we speak in our greenhouse, using the heat and sunshine to convert their starches into sugars. Soon they will make an appearance in your CSA bags!

This week is fair week for us – we are busy busy busy bagging, cleaning, digging, braiding and more to prepare for the Common Ground Fair. If you’re there, come say hi! We are in the Rose Gate Farmer’s Market Area.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Cream of Carrot Ginger Soup

1 Tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon curry powder

4 cups chicken or vegetable stock

½ cup white wine

1 ½ lbs carrots, coarsely chopped

1 cup coconut milk

1 teaspoon salt

1/8 teaspoon black pepper

Chopped fresh parsley

In a soup pot over medium heat, heat olive oil and ¼ cup chicken stock. Add onion, garlic and curry powder. Cook, covered, stirring occasionally until tender. Stir in remaining chicken stock, white wine, and carrots. Bring to a boil, reduce heat, and simmer until carrots are soft, 15 to 20 minutes. Puree with a food processor or immersion blender. Return to the pot and stir in coconut milk, salt, and pepper. Simmer briefly and serve. Garnish with fresh parsley.

From: Joy of Cooking

Roasted Potatoes and Cherry Tomatoes

1 1/2 pounds potatoes

2 tablespoons olive oil

1 pint cherry tomatoes

3 smashed garlic cloves

salt and pepper

Put a baking sheet in the oven and preheat to 450 degrees F. Cut potatoes lengthwise into eighths. Toss with olive oil, cherry tomatoes, garlic, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.

From: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-potatoes-and-tomatoes-recipe.html?oc=linkback