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| 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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