CSA Share #16, TUesday Sept 24th, 2013

 

2012's Common Ground Fair stand set-up

What You’re Getting:

Standard Shares:

1 head Napa Cabbage

1.5 lb onions

1.5 lb potatoes

1 lb beets

1 lb carrots

0.5 lb leeks

2 green or red peppers

1 Delicata squash

Family Shares:

 

1 extra large head Napa Cabbage

3 lb onions

3 lb potatoes

1.5 lb beets

1.5 lb carrots

0.5 lb leeks

4 green or red peppers

1 Delicata Squash (Yellow, longer, striped)

1 Sunshine Squash (Orange skin, rounder)

Farm News:

Hi all,

Sorry to be such a slacker this week! It’s taking me a few days to get caught back up after the chaos of Fair Weekend. We had a great time at the fair and hope you guys did too. Hope you guys have been enjoying your veggies!

Christa, Mike and Lizzy

Recipes

Napa Cabbage-Carrot Slaw with Honey Lime Dressing

This is a version of the “Napa Cabbage/Hakurei” recipe we’ve given in the past, but adjusted for fall!

    1 1/2 lbs Napa Cabbage,

    1 lb carrots

    1 medium onion

    1/4 cup cilantro

Honey Lime Dressing

1 tbsp rice wine vinegar, juice and zest of 1 lime, 1 tbsp honey, 1 clove garlic, minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup extra virgin olive oil

 Prep the vegetables: Core the cabbage, and cut it into 1/4" to 1/2" thick slices, then slice as thin as possible.  Remove the greens from the carrots and grate them. Mince the onions into ¼ inch pieces. Mince the cilantro. Put all the ingredients in a salad spinner, rinse thoroughly, then spin dry. Make the dressing: Put the vinegar, lime, honey, garlic, salt and pepper in a large bowl, and whisk until the honey and salt have dissolved in the vinegar. Add the olive oil in a thin stream, whisking constantly to emulsify the oil. Toss the slaw: Add the vegetables to the bowl with the dressing, and toss until the vegetables are thoroughly coated with dressing. (To make ahead, save this step until just before it is time to serve the slaw.)

Stuffed Delicata Squash

            One of our favorite meals, we look forward to this simple dish all summer long!

            1 Delicata squash, halved lengthwise

            1.5 cups cooked rice

            One large onion, diced

            Three cloves of garlic, diced

            Cheese – to taste (We usually use cheddar)

            1 lb sausage of your choice

            Salt, pepper, olive oil

            Optional: Diced green or red pepper (or both!), shredded cabbage, chopped chard or kale….

            Pre-heat the oven to 400 degrees F. Scoop the seeds and guts from the squash, and then place the halved squash in a baking pan, face-up. Cover the bottom of the pan with water, about ¼ inch deep. Place the pan in the pre-heated oven. Sautee the onions and garlic in olive oil. Add the optional veggies, if desired. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with onions and garlic. Mix in cooked rice, as well as pepper and salt to taste. When squash is soft (is easily punctured with fork, usually after about 20-30 min.), remove from oven and fill with mixture. Grate cheese and cover tops of filled squash. Put it all back in the oven until cheese has melted.