CSA Share #14, Tuesday, September 9th, 2013

 What You’re Getting:

 Standard Shares:

1 head lettuce

1 lb onions

1.5 lb potatoes

2 lbs tomatoes

1 bunch parsley

1 bunch beets

1 green or red pepper

1 hot pepper

Family Shares: 

 

2 heads lettuce

2 lb onions

2 lb potatoes

4 lbs tomatoes

1 bunch parsley

2 bunches beets

2 green or red peppers

2 hot peppers

Farm News:

We are looking forward to seeing many of you at our annual CSA dinner tomorrow afternoon! Today the crew is out bringing in the winter squash while I start cooking for tomorrow’s event. Although winter squash usually takes a few weeks of curing to really start tasting great, I am really craving some…. Maybe I’ll slip a little into the roast veggies for tomorrow. Mmmmmm!

We still have some #2 tomatoes available for canning and freezing. Order today (Monday September 9^th) to pick up at the CSA dinner tomorrow, order anytime this week to pick up at the farmstand, or order before next Monday to pick up with the next CSA share. 

10 lbs = $20.00

20 lbs = $30.00

50 lbs = $50.00

Thanks!

Christa, Mike and Lizzy

Recipes

Roasted Beet Salad with Feta:

1 bunch of beets (4-6)

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Remove the greens from the beets (save them, they are edible too!) Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.

Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

From http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Potato Hash with Bell Peppers, Onions, and Parsley

2 Tbsp. olive oil

1 Tbsp. unsalted butter

1.5 lb potatoes, cut into ½” cubes

1 onion, diced

1 red bell pepper, diced

2 tsp. fresh parsley, chopped

3 garlic cloves, minced

Salt and pepper, to taste

1/4 cup freshly grated Parmesan cheese

Preheat the oil and butter in a large skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.

Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

From http://www.thecomfortofcooking.com/2012/09/potato-hash-with-bell-peppers-and-onions.html