Newsletter for October 7 (German Purple Potato Salad, Cream of Broccoli Soup with Potatoes)

As I mentioned in the Sunday night e-mail, this would be a great week to make a soup or stew. It’s also a good week to make a quick stir-fry, since we’re giving out peppers and broccoli (both great stir-fry vegetables). Everyone gets peppers and carrots this week, but if you want to skip either one and take an extra option instead, that is fine!

Bread and Cheese

The bread this week is Mad River Grain. As always, CSA members also get $1 off VT Cheese.

PYO

We still have pick-your-own apples in Essex, and PYO raspberries in both locations. The berry picking is slowing down a bit, but there are definitely still plenty of berries out there. If you pick up in Colchester and still have a PYO apple voucher you can bring it to Essex and use it, or you can bring it in on pick-up day and I will give you some sort of produce in exchange.

Soups

Here are some links to a few great fall soup recipes:

Carrot Ginger Soup from The Splendid Table (This soup has citrus and coconut milk — yum! It’s also vegan.)

Belgian Beef and Beer Stew from Cooking Light (This is an easy stew to make, and the beer and parsnips make it extra delicious! You could add potatoes too, or extra parsnips.)

Roasted Butternut Squash Soup with Sage from Chow (I like this recipe because you don’t have to chop up the squash — you just roast it. You can also use any type of apple, although tart apples are best.)

Cream of Broccoli Soup with Potatoes

I was never a fan of “cream of” anything soups until I learned how to make them myself. It came as such a surprise to find out that it’s possible to make a creamy, flavorful soup with very little actual cream. Cream of broccoli soup is easy, too: Just saute a lot of chopped yellow onion over medium heat for 10 minutes or so (until soft). Then add 1 large potato (peeled and diced), a pound or so broccoli cut into pieces (stems included), and some stock or water (enough to cover everything). Bring to a boil then let simmer, covered, until everything is soft. Then puree with a hand-held or standing blender until smooth. After the soup has been pureed you can add cream (or milk), and salt and pepper to taste. Some people also like to add shredded cheddar cheese.

Purple Potatoes

The purple potatoes that we are giving out this week look odd, but they taste delicious. Due to their color (they are purple inside, too) they contain more antioxidants than other potatoes. Kids, especially, often get a kick out of their uncommon color. I like them roasted (they have a bit of a nutty flavor that comes out when roasted), but they also make a fun potato salad.

German Purple Potato Salad

(Adapted from Anne Burrell’s recipe from The Food Network)

2 pounds purple potatoes, washed and cut into 1 inch pieces

Kosher salt

Extra-virgin olive oil

8 bacon slices, cut into lardons

1 onion, cut into 1/4-inch dice

1/2 cup chicken stock

1/4 cup apple cider vinegar (plus more to taste)

3 scallions, finely chopped

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the scallions and serve warm or at room temperature.

This Week’s Produce

Single Share:

1 lb carrots

1 lb peppers (probably red bell)

1 cucumber

Fresh sage or 1 extra cucumber

Choose 3 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $2 PYO raspberry voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

Small Share:

1.3 lbs carrots

1 lb peppers (probably red)

2 cucumbers

Fresh sage or 1 extra cucumber

Choose 4 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $3 PYO raspberry voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

Large Share:

2 lbs carrots

1.5 lbs peppers

2 cucumbers

Fresh sage or 1 extra cucumber

1 pint grape tomatoes

Choose 5 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $3 PYO voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

Leave a comment

Newsletter for September 30 (Alice Waters’ Ratatouille)

What a beautiful week it has been! We are so happy that the frost did less damage than we initially thought, and that we still have so much great produce. As I mentioned in the Sunday night e-mail, this would be a great week to make ratatouille, since we have tomatoes, peppers, eggplant, and zucchini. It would also be a good week to make pasta with arugula and tomatoes, or pasta with broccoli and sausage. Since I’m thinking of pasta, this week’s share would also make a great, colorful pasta salad full of broccoli, peppers, carrots, and tomatoes.

The next week or so looks beautiful, so we should have plenty of produce next week as well. I think we will have sweet potatoes as part of the share, along with fresh thyme and chard.

Bread and Cheese

The bread this week is Cyrus Pringle. We also have all sorts of cheese for sale, and CSA members get $1 off. We have Maplebrook Mozzarella, Vermont Creamery Chevre, and Grafton Village Creamery Sage Cheddar and 1 Year Cheddar.

PYO

We still have plenty of raspberries at both locations, and the PYO apples are going strong as well. In Essex we have mac, cortlands, empires, and more. In Colchester we have cortlands and empires. We are hoping to put together a PYO potato day in Essex too, and if we do we will let you know all about it!

Acorn Squash

Acorn squash is one of the most popular varieties of squash we grow. It’s less dry than a buttercup or ambercup squash, and pale yellow inside. The most common way to prepare an acorn squash is to cut it in half, scoop out the seeds, and then roast the squash with some butter and maple syrup or brown sugar in the cavity. Want to try something different with your squash? This blogpost contains links to a wealth of different acorn squash recipes.

Ratatouille

I really like this Ratatouille recipe from Alice Waters’ “The Art of Simple Food” (courtesy of Food52). Zucchini is a fine substitute for the summer squash. This hearty vegetable stew makes a great meal served hot or at room temperature with some crusty bread.

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • pinch of dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

Single Share:

Choose 5 options:

1.3 lbs carrots

1.3 lbs broccoli

1 bunch arugula

1 bunch spring mix

1-1.5 peppers (may be green or colored)

1 large or 2 small acorn squash

4 cucumbers

1+ lb tomatoes

1.5 lbs zucchini

1.5 lbs eggplant

1 voucher for 1/2 peck PYO apples

4 decorative gourds

Possible: watermelon, baby white potatoes

Small Share:

Choose 7 options:

1.3 lbs carrots

1.5 lbs broccoli

1 bunch arugula

1 bunch spring mix

1-1.5 peppers (may be green or colored)

1 large or 2 small acorn squash

4 cucumbers

1 lb tomatoes

1.5 lbs zucchini

1.5 lbs eggplant

1 voucher for 1/2 peck PYO apples

4 decorative gourds

Possible: watermelon, baby white potatoes

Large Share:

Choose 10 options:

1.3 lbs carrots

1.5 lbs broccoli

1 bunch arugula

1 bunch spring mix

1-1.5 peppers (may be green or colored)

1 large or 2 small acorn squash

4 cucumbers

1 lb tomatoes

1.5 lbs zucchini

1.5 lbs eggplant

1 voucher for 1/2 peck PYO apples

4 decorative gourds

Possible: watermelon, baby white potatoes

Leave a comment

Newsletter for September 23 (Maple Ambercup Squash, Cucumber and Tomato Salad)

Now that it’s officially fall it feels right that the share is so heavy on squash, potatoes, parsnips, and gourds! We are giving everyone ambercup squash this week, so it would be a good week to make some mashed, spiced squash, or even squash soup. If you don’t want squash you are welcome to exchange it for an extra option. We also have corn and cukes for everyone, since these are coming to an end. We have tomatoes too, although these should be around for a while; we harvested a lot at different stages of ripeness before the frost.

PYO Raspberries and Apples

We still have great PYO raspberries at both locations, and will continue to have them until we get a hard frost in our lower Essex fields and in Colchester. We also have PYO apples at both locations, and you can get an apple voucher as an option if you’d like. The voucher allows you to pick ½ peck Macintosh apples in Essex or ½ peck Cortlands in Colchester. Macintosh apples are great for eating and sauce. They make wonderful pie apples too, as long as you don’t mind a more “saucy” filling. Cortands are very large and are generally considered to be one of the best baking apples.

Ambercup Squash

Ambercup is my favorite squash, and one of Paul’s favorites as well. It’s similar to a buttercup or kabocha, only bright orange. Like a buttercup squash or kabocha, ambercups are a sweet, dense, relatively dry squash. They’re hard to cut when they’re raw so I like to bake them whole (see recipe below).

A note on squash: Squash gets drier and sweeter in storage. The longer you (or the farmer) store a squash, generally, the tastier it will be. I have found that I often need to add some sweetener (maple syrup and/or brown sugar) to squash early in the season for this reason. So if you find your winter squash to be better in October and November, it’s not your imagination!

Maple Mashed Ambercup Squash:

Jab the squash with a knife a few times, then put it on a baking sheet and bake at 350 degrees until tender (this can take up to 2 hours, depending on the size of the squash!) Cut the squash open and let it cool a bit. Using a dish towel to keep your hands from burning, remove the seeds and discard them. Then scoop the flesh out of the skin and into a bowl. Add a few tablespoons of butter, a few tablespoons of maple syrup, and salt, pepper, and cinnamon to taste. Mash with a fork or potato masher until smooth.

Cucumber and Tomato Salad

This is probably the last week CSA members will get cucumbers, and I can think of no better way to use them than to make this summery, delicious salad:

2 cucumbers, peeled and chopped (you can remove the seeds if you want, too)

2 tomatoes, chopped

4 chopped scallions (white and green parts)

2 tbsp olive oil

1 tbsp red wine vinegar

salt and pepper to taste

Optional: Crumbled feta cheese, chopped kalamata olives, fresh mint or parsley

Mix all ingredients together. Serve immediately.

This Week’s Produce

Single Share:

2 ears corn

1 lb. tomatoes

1 cucumber

1 small ambercup squash

Choose 3 option:

1.25 lbs. parsnips

3 lbs. potatoes

1.5 lbs. peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

Small Share:

4 ears corn

1 lb. tomatoes

2 cucumbers

1 ambercup squash

Choose 4 options:

1.25 lbs. parsnips

3 lbs potatoes

1.5 lbs peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

Large Share

6 ears corn

2 lbs. tomatoes

2 cucumbers

1 ambercup squash

1 pint grape tomatoes

Choose 5 options:

1.25 lbs. parsnips

3 lbs potatoes

1.5 lbs peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

Leave a comment

Newsletter for September 16th (Fall Slaw with Honeycrisp Apples)

Unless we get a frost this week (possible but not very likely!) we should have summer veggies like corn, peppers, and zucchini for a while. We also have lots of fall produce like apples, potatoes, pumpkins, and cabbage this week, and will continue to have these items off and on until the season is over. This would be a great week to try making a creamy pumpkin soup or a fall coleslaw with cabbage and honeycrisp apples. Since we’re giving out lots of sweet frying peppers, this would also be a great week to cook up a big pan of peppers (sweet and/or hot) and onions. Cooked for a while (until the onions are caramelized and the peppers are really soft), these are great with sausages (or kielbasa) and brown rice, in fajitas, in omelettes and frittatas, and even just as a topping for scrambled eggs.

Pick-Your-Own

We still have pick-your-own apples and berries at both locations. The apple picking is great, as is the raspberry picking. The blueberries are coming to an end, but there are still blueberries to pick — it will just take a bit longer than it would have a few weeks ago. Members with small and large shares can choose to pick a half peck of macs this week as part of their shares. If you’d like a $3 PYO berry voucher as one of your options just ask at pick-up!

Pumpkins

Pie pumpkins are an option this week. As the name suggests, these little pumpkins are sweet and much less stringy than Jack-O-Lantern  pumpkins, making them good for baking. You can use them for pies, custard, bread, muffins, or soups. (Check out this link to learn how to turn a whole pie pumpkin into pumpkin puree that you can use for baking). You can also just use them for decoration if you’d like!

Want to try something different and utterly delicious? Try out this gratin-like pumpkin soup recipe from Ruth Reichl.

Honeycrisp Apples

Honeycrisp apples are sweet and crunchy and great for eating out of hand. They’re also the perfect apple for a coleslaw, since, like Granny Smiths, they stay nice and crisp and have a wonderful sweet-tart flavor.

Fall Slaw with Honeycrisp Apples

1 small or ½ large green or red cabbage, finely chopped

3 medium carrots, peeled and grated

2 medium honeycrisp apples, cut into matchsticks

2 tbsp oil (canola or other neutral oil is best)

2 tbsp honey or maple syrup

3 tbs cider vinegar

salt and pepper

Add first 3 ingredients to a large bowl. Wisk oil, vinegar, and honey together. Add to coleslaw. Mix and season with salt and pepper, adding extra vinegar if needed.

You can add fresh parsley or cilantro, green onions, even thinly sliced sweet peppers to this fall slaw. I like a vinegar-based dressing, but it would also be good with a yogurt or mayo based dressing.

This Week’s Produce

Single Share

1 lb honeycrisp apples

1 lb sweet carmen or cubanelle peppers

fresh herbs (parsley or mint) or chili peppers or extra sweet carmen peppers

Choose 3 options:

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

Small Share

2 lbs honeycrisp apples or voucher for 1/2 peck PYO macintosh apples

1.3 lb sweet carmen or cubanelle peppers

fresh herbs (parsley or mint) or  4 chili peppers or extra sweet carmen peppers

Choose 4 options:

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

Large Share

4 lbs honeycrisp apples or 2 vouchers for 1/2 peck PYO macintosh apples

1.5 lbs sweet carmen or cubanelle peppers

1 lb tomatoes

2 bunches fresh herbs or 8 chili peppers

Choose 5 options

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

Leave a comment

Newsletter for September 9 (Kale Salad with Beets and Maple Vinaigrette)

We’re starting to get into the autumn portion of the CSA, which means squash, potatoes, hearty greens, and apples. We will also continue to offer many summer veggies (corn, cucumbers, zucchini, peppers, tomatoes, beans), since we grow these up until we get a frost, which generally doesn’t happen until early October. We also grow lots of broccoli and sweet potatoes in the fall, as well as cauliflower and brussel sprouts. Not all of these crops thrive every year, so I can’t promise we’ll be able to offer all of them, but I am hopefully that there will be new items to look forward to towards the beginning of October or perhaps even sooner!

Bread and Coupons

The bread this week is Waitsfield Common. As always, local cheese will be a dollar off for CSA members. This week we have some new cheeses, including fresh Maplebrook Farm fresh mozzarella!

PYO Apples

Everyone will have a choice of some sort of fruit this week (probably small watermelons or ginger gold apples), or a voucher for a ½ peck PYO apples. In Colchester there are macintosh apples to pick, and in Essex there are a variety of early apples, including ginger golds and macs. The trees in both locations are young and a dwarf variety, so the picking is easy for kids and adults alike.

Butternut Squash

Butternut squash is a good all-purpose winter squash. Unlike some other varieties, it is fairly easy to peel and cut into chunks, making it great for all sorts of dishes. I love to make soup, and I generally start with raw squash. If you have the time, though, and don’t want the hassle of peeling and chopping your squash, you can just cut it in half, scoop out the seeds, and roast it as is. When the squash is cooked through (this can take over an hour), just scoop out the flesh and use it in your recipe.

 

Butternut squash soup is pretty simple — you start with lots of sauteed onions, add some raw or cooked squash and stock, and, when everything is soft, you puree your soup up in a blender (or with a hand-held blender). You can add things to the onions (I like apples and sage, but curry powder is great too), add things when you add the squash (a peeled, cubed potato adds some creaminess and body), or add things after the soup has been pureed (cream, milk, or coconut milk). You want to make sure you season the soup with lots of salt and pepper at the end, and you can garnish each bowl with yogurt, sour cream, or fresh herbs. Here is a recipe that’s a good starting off point.

Kale

Fall is a great time for kale salad – particularly one with sweet beets, candied walnuts, and maple vinaigrette (I had a similar dish at the new Jericho Cafe and Tavern recently; it was fantastic!)

Kale Salad with Beets and Maple Vinaigrette

For Maple Vinaigrette (from Eating Well Magazine)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons pure maple syrup

  • 2 teaspoons whole-grain mustard

  • Salt & freshly ground pepper, to taste

  • Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper.

Kale Salad

1 bunch kale

3-4 tablespoons maple vinaigrette

3 medium beets, cooked, peeled, and sliced (still warm is best)

candied walnuts

gorgonzola cheese

Wash kale and remove center ribs. Chop into bite-sized pieces and toss with vinaigrette and sliced beets. Serve at room temperature with cheese and walnuts sprinkled on top.

Single Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

2 lbs yukon gold potatoes

1 bunch fresh sage OR 1 cucumber

Choose 3 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Small Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

3 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

Choose 4 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Large Share

Fruit x 2 (TBA — probably watermelon or apples) OR 2 vouchers for 1/2 peck PYO apples

5 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

1 lb carrots

Choose 5 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Leave a comment

Newsletter for September 2 (Linguine with Summer Vegetables and Goat Cheese)

Besides the PYO apple option this week is full of late summer veggies. If you wanted to take most (or all) of your options in tomatoes you could make a batch of crock pot tomato sauce or vegetarian chili with sweet corn. We also have tomatillos again this week, so you could try your hand at chili verde. And of course, if all else fails, fresh veggies with pasta and cheese (see recipe below) is always delicious!

As you can probably tell, the season continues to be fantastic, and we are busier than ever. The labor day weekend is a big one for corn, so we always have tons of it this time in the season. Feel free to take all your options in corn if you want to do some freezing, or even to ask to buy a bag (5 dozen) when you pick up — we have plenty!

Bread and Coupons

The bread this week is Ciabatta, and CSA members also save $1 on local cheese.

Pick-Your-Own

Besides the pick-your-own apples, we still have plenty of PYO berries. The blueberries are slowing down a bit, but they’re still out there, and we will have raspberries until will get a frost. The fall raspberries ripen slower than the summer ones, and the season is longer, so when we pick for the stand we can only get 4 or 5 flats at a time — not nearly enough to give out to all CSA members. We do often have them for sale on the stand, though, and the picking is good, although not quite as fast as it is in the summer!

If you decide to pick apples — either on the pick-up day or another time — there will be info (including a map to the apple field) at pick-up. We have different types of apples at the different pick-up locations, but I will also include info about the apples at pick-up.

Linguine with Summer Vegetables and Goat Cheese

This easy-to-adapt recipe is from Real Simple magazine. The toasted walnuts and goat cheese are a great combo with the mix of summer veggies, but you could also try it with feta and pine nuts.

Ingredients

Directions

  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  5. Season with salt and pepper and serve sprinkled with the oregano, walnuts, and goat cheese.

This week’s Produce

5 roma tomatoes

1 lb carrots or parsnips

1 lb pickling cukes (or 1 extra option)

Choose 4 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Small Share:

1 pint grape tomatoes or 7 roma

1 lb carrots or parsnips

1.5 lbs pickling cukes

Choose 5 options

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Large Share:

2 pints grape tomatoes or 14 roma

2 lbs carrots or parsnips

2 lbs pickling cukes (or 2 extra options)

3 lbs white potatoes (or 1 extra option)

Choose 5 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

 

Leave a comment

Newsletter for August 26 (Salsa Verde)

We got the potato digger out and now we are harvesting potatoes in earnest, so CSA members will start to get more. We’ve also started harvesting the first winter squash, and I’m hoping we’ll be able to offer spaghetti squash this week. Believe it or not, the blueberries are still going strong, too — I went out to the Essex berry fields on Sunday evening and the 6 late rows were loaded with ripe berries. The Colchester PYO berry fields also have plenty of berries. Although we will have pick-your-own raspberries until the first frost, my guess is that this will be the last week with really good blueberry picking at both locations. If you come to use your PYO vouchers in Essex this week just make sure you get good directions at the stand so you can find the late berries, and walk down the rows almost to the end.  I can guarantee it won’t take long to pick as many blueberries as you want!

Bread and Coupons

The bread this week is Mad River Grain. We will also have coupons for $1 cheese, and possible more CSA member discounts to be announced.

Eggplant

One of my favorite things to do with eggplant is to make a stew-like dish with potato, tomato, eggplant, onion, and spices. Here is a great recipe from from a past newsletter (just scroll down a bit). You can also check out this collection of healthy eggplant recipes from Eating Well Magazine.

Tomatillos

We’re giving out tomatillos this week. Tomatillos are little green fruit with a sweet-tart taste. They are the traditional base for salsa verde, which is fantastic on grilled meat, fried eggs, or in tacos or fajitas. Here is a basic recipe from July’s Bon Appetit magazine. You can make it even more delicious by grilling or roasting your tomatillos first!

Salsa Verde

  • 1 pound tomatillos, husked, rinsed, quartered
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 serrano chile, seeds removed if desired, coarsely chopped
  • ¼ cup fresh cilantro leaves with tender stems
  • Kosher salt
  • Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

More Recipes

Looking for something very easy to do with patty pan squash? Try chopping one or two up and cooking the pieces in oil over high heat until they are soft and starting to brown. Then add a few chopped roma tomatoes (or halved grape tomatoes) and lots of thinly sliced garlic and continue to cook over high heat for another 3 minutes or so. Add salt and pepper and serve tossed with pasta or as a side dish. It’s not the prettiest dish but it’s tasty, healthy, and only takes about 10 minutes!

Single Share:

2 lbs potatoes

4 ears corn

1 pint grape tomatoes or 1.5 lbs roma tomatoes

Choose 3 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

Small Share:

3 lbs potatoes

6 ears corn

1 pint grape tomatoes or 1.5 lbs roma tomatoes

Choose 4 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

Large share:

4 lbs potatoes

8 ears corn

2 pint grape tomatoes or 3 lbs roma tomatoes

1 lb beets or 1 extra option

Choose 4 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

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