This would be a good week for a pot roast, or for some kale, potato, and sausage soup! You could also make a delicious vegetarian curry dish with the cauliflower, potato, and carrots, or a creamy butternut squash gratin or lasagna. Next week we will have similar items, but instead of the cherry tomatoes and carrots there should be beets and sweet potatoes. I’m hoping we will have cabbage and leeks, too! The brussels sprouts are still very tiny, but we might even have those as well.
Since this is the second-to-last week, we’re going to have the sign-up sheet for next year out. If you could just indicate on the sheet if you would like to get the sign-up info next spring or not, that would be great. A “yes” doesn’t mean that you have to join again, just that you would like the info and bill sent to you in March.
This Week’s Produce
Choose 7 options ($21)
Choose 10 options ($30)
Choose 5 and a half options ($15)
1 pint grape tomatoes (limit 1 per member)
1.5 lbs. carrots (limit 1 per member)
3 lbs. Yukon gold potatoes
1 quart baby red potatoes
1 large bunch kale
1 butternut squash
4 decorative gourds
1 $3 pumpkin voucher (limit 1 per member)
1 lb. cubanelle peppers (possibly)
1 lb. jalapeno peppers (possibly)
2 lbs. roma tomatoes (possibly)
Everyone is also going to get a coupon for money off any type of apple.
Bread and Cheese
The bread this week is going to be La Panciata’s chewy and delicious Siciliano, and the last cheese of the year is Does’ Leaps fresh chevre, back by popular demand!
Don’t forget that the pick-up for the grass-fed beef is this coming Saturday at the Essex farm from 3 to 5! Most everyone who got the large mixed boxes has already paid, but if you ordered the ground beef you need to pay (via check, cash, or card) when you pick up.
I’m going to have a survey out this week and next. If you have the chance while picking up your share, please fill it out! Feedback from past years has been incredibly helpful in terms of designing our CSA, and we plan to use feedback from this year to make next year better. Please tell us what you liked and didn’t like, what items you’d like to see more or less of, and ways you think the CSA pick-up could run more smoothly. We’ve only been at this for 3 years (although Paul has been farming for MUCH longer than that), and we’re still in the process of getting it right. Your feedback is crucial to doing that! If you’d rather e-mail me your comments and ideas, that would be work as well. Thanks!
Smashed Baby Red Potatoes with Garlic
This is one of my favorite ways to eat baby potatoes. The garlic gets cooked with the potatoes, so it’s sweet and mild. The final result is both healthier and tastier than traditional mashed potatoes, and it’s incredibly easy. You can use baby yukons or whites too.
1 quart baby red potatoes, washed and halved.
2 cloves peeled garlic
Boil potatoes and garlic in salted water until potatoes are tender. Drain. Add a little milk and butter (you don’t need much at all since the potatoes are naturally creamy and the boiled garlic will add flavor). Mash with a potato masher or a fork until they’re as smooth as you’d like. (The garlic will get mashed up and mixed in as you do this). Season with salt and pepper.
This is a great recipe to make for people who might not be big kale fans. My husband (not a big kale fan!) made it the other night in an attempt the re-create a braised kale dish we had last year at the Kitchen Table Bistro’s special thank-you dinner for local farmers. It was the first time he had every eaten kale, and he loved it. I think this recipe (from the food network website) makes a dish that is even better than the one we were served at the restaurant. I eat a lot of kale, and I think this might be my new favorite way to cook it!
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups chicken stock
- Splash cider vinegar
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes, and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.