Newsletter for September 10 – September 16 (Kale and Carrot Soup with Sausage)

Apples and winter squash for everyone this week! We also still have plenty of summer vegetables, although the cool weather is slowing down the growing a bit. Every year we plan to have most vegetables until we get a frost, which usually isn’t until October, so we should have things like corn, summer squash, peppers, and cukes for a while.

As I mentioned in the Sunday night e-mail, we will probably close the Colchester stand early this year, as we did last year. The pick-up will still go on at the stand until the end of the CSA as planned, though! The business at this stand dies way down in the fall, since so much of the business there is driven by pick-your-own berries. I will bring produce to buy to the stand every Thursday, so along with getting your CSA you can also buy extra produce and/or use any missed share vouchers you might have.

Small Share:

(As always, feel free to double up on options and to ask to swap out any item you might not want)

2 lbs. VT Macintosh apples ($3)

1 butternut or 2 small acorn squash ($3-$4)

1 head lettuce OR 1 bunch chard ($2)

1 bunch mint OR 4 chili peppers ($1.5)

Choose 4 options ($12)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

Total retail value: $21.50 – $22.50

Single Share:

3 VT Macintosh apples ($1.5)

1 small butternut or 1 acorn squash ($2-$3)

1 head lettuce or 1 bunch chard ($2)

Fresh mint or chili peppers ($1.5)

Choose 3 options ($9)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

Total retail value: $16 – $17

Large Share:

3 lbs. VT Macintosh apples ($4.5)

1 butternut or 2 small acorn squash ($3-$4)

1 head lettuce and 1 bunch chard or 2 of each ($4)

1 bunch mint OR 4 chili peppers ($1.5)

1 pint grape tomatoes ($3.5)

Choose 5 options ($15)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

$31.50 – $32.50

Bread:

The bread this week is Red Hen’s Waitsfield Common. Here’s what Red Hen says about this bread on their website: This is a basic, no nonsense, do-anything bread. Mild, but still with plenty of flavor. We named it in honor of the old town common in Waitsfield. Don’t get the wrong idea — this is an uncommon “common” bread that goes equally well with PB & J or with extra-virgin olive oil.

Meat

We will be offering a limited number of pork shares to CSA members in a few weeks – more info on that soon! If you missed out on the beef, our friends at Templeton Farm in East Montpelier are selling 30 and 50 lb. boxes of delicious grass-fed beef for $7.75/lb. If you are interested, please e-mail me within the next 2 weeks and I will give them your order or get you in touch with Seth. Thanks!

Winter Share

We have been waiting to see how the potatoes and other fall root crops are doing before deciding if we can offer a winter share this year. Right now it’s not looking good; we might get about 15 percent of our normal potato yield (if that). We also probably won’t get too many sweet potatoes. Without these two items we have decided that it doesn’t make sense to offer a winter share this year. We may have enough to offer a few one-time holiday shares though!

Kale

Now that the weather is cooling down, it’s a great time to try some hearty fall soups! Kale is fantastic in soup, especially when paired with hot sausage or kielbasa. I usually make a kale, sausage, and potato soup, but since we’re so short on potatoes I used carrots instead the other day, and the results were delicious.

Kale and Carrot Soup with Sausage

2 tbsp. oil

1 medium yellow onion, diced

Pinch of red pepper flakes (optional)

1 lb. hot sausage, casing removed

3-4 carrots, peeled and cut into rounds

4-5 cups water or stock

About 5-6 large leaves kale, stems removed and cut into thin ribbons

In a medium soup pot sauté onions in hot oil over medium-high heat until translucent. Add sausage and cook, stirring often, until browned. Drain out fat if necessary. Add carrots and red pepper flakes (if using) and cook for 2 or 3 minutes, stirring often. Add enough water or stock to cover carrots and sausage. Cover pot and bring to a boil. Reduce to a simmer and cook until carrots are almost cooked through (about 10-15 minutes). Add kale and continue to cook for about 5 minutes. Season with salt and pepper if needed (the sausage adds a lot of salt, so it might not be!)

Want to make kale chips or butternut squash soup? You can find the recipes in old newsletters. Just go to our CSA site (www.paulmazzascsa.com) and type “kale chips” or “butternut squash soup” into the search box. You will be brought right to the newsletter that contains that recipe!

 

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