CSA Share #19, Tuesday, October 15th, 2013

 

What You’re Getting:

Standard Share:

2 heads lettuce

1 lb potatoes

1 lb onions

1 bunch carrots

1 hot pepper

1 head cauliflower

Eggplant (2 mini or 1 medium… > ½ lb)

1 lb green tomatoes

Family Share:

 

1 bunch kale

3 heads lettuce

2 lb potatoes

2 lb onions

2 bunches carrots

2 hot peppers

1 large head cauliflower

Eggplant (> 1 lb)

2 lb green tomatoes

Farm News:

Hi all,

Once again, the sad day has come… the last CSA share of the season! We hope you have all enjoyed your veggies this year. Remember, we are always ALWAYS looking for feedback on how to improve the CSA for the future, so please don’t hesitate to give us some feedback, whether it’s constructive criticism or compliments. I will be sending you guys out a survey about how the CSA went for you this year, and I would love to hear from all of you!

We are looking forward to getting veggies to all our Winter CSA members starting in just two weeks on October 29^th. There are still some more open shares for this winter if anyone is interested!

Thank you for supporting our family farm in 2013. We couldn’t do it without the support of our CSA members. We really appreciate it!

Enjoy!

Christa, Mike and Lizzy

Recipes

Fried Green Tomatoes

    3 medium, firm green tomatoes

    Salt

    1 cup all-purpose flour

    1 Tbsp Cajun seasoning (optional)

    1/2 cup milk or buttermilk

    1 egg

    1/3 cup cornmeal

    1/2 cup fine dry bread crumbs

    1/4 cup peanut oil or other vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

From:http://www.simplyrecipes.com/recipes/fried_green_tomatoes/

Oven-Roasted Cauliflower

4 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

1/4 cup extra-virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan

Chopped chives, for garnish

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

From: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html?oc=linkback