CSA Share #17, Tuesday, September 30th, 2014

 What You’re Getting: 
 

Standard Share:

1 lb green tomatoes

1 bunch kale

1 lb onions

1.5 lb potatoes

2 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

 

Family Share:

1 lb green tomatoes

1 bunch kale

1 fresh green cabbage

2 lb onions

3 lb potatoes

4 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

Farm News:

Next week will be the last week!

We are really enjoying fall, which we look forward to all summer long. The cool mornings, the sunshine, the beautiful leaves, the delicious food! We’re picking away at our fall projects list and enjoying the feeling of a successful season drawing to a close.

We hope you guys have been enjoying your shares and are eating well! The babies are hollering at me today, so I’ll leave more farm news for next week.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Potato-Onion Hash with Jalapeno

½ cup thinly sliced onion

1 Tbsp. olive oil

1 tsp. dried oregano

1.5 lbs  potatoes, cut into ½-inch pieces*

2 Tbsp. butter or olive oil

1 Tbsp. thinly sliced fresh jalapeno

Kosher salt and freshly ground black pepper, to taste

Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes, jalapeno and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired.

Fried Green Tomatoes

    1 large egg, lightly beaten $

    1/2 cup buttermilk (Or just milk, it works fine)

    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 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.

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

4 large kale leaves, minced

One large onion, diced

 Three cloves of garlic, diced

Cheese – to taste (We usually use extra sharp cheddar)

1 lb sausage of your choice

Salt, pepper, olive oil

            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 kale and sautee 2 minutes more, or until kale is cooked. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with kale, 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