Newsletter for October 8 – October 14 (Easy Gazpacho)

I forgot to mention that we finally have eggplant in the Sunday night e-mail! 1.5 lbs. of globe (purple) eggplant will be an option this week. We also will have zucchini, peppers, and tomatoes; it’s a bit late in the season for ratatouille, but if you’re a fan this is the week to make it! It would also be a good week to make gazpacho, since we have cucumbers, tomatoes, and peppers. . .

Now that it’s cooled down a bit it’s also the perfect weather making kale chips; Kale is sweetest in the fall, and the chips make a delicious and healthy snack. If you’ve never tried them before, now’s the time to do it! http://smittenkitchen.com/blog/2010/03/baked-kale-chips/

If you want to mix things up a bit you could also try this fun recipe for zucchini chips: http://yankee-kitchen-ninja.blogspot.com/2011/08/zucchini-chips-recipe.html

Small Share:

1 sweet dumpling squash ($2)

1.2 lbs. tomatoes or 1 pint grape tomatoes ($3.5)

1 cucumber ($0.8)

Choose 5 options:

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $21.3

ngle Share:

1 sweet dumpling squash ($2)

1.2 lbs. tomatoes or 1 pint grape tomatoes ($3.5)

1 cucumber ($0.8)

Choose 3.5 options ($10.5):

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $16.8

Large Share

2 sweet dumpling squash ($4)

2 lbs. tomatoes or 2 pint grape tomatoes $6-$7)

2 cucumbers ($1.2)

Choose 7 options:

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $32.2

Bread

The bread this week is La Pancetta’s savory focaccia. This bread is especially delicious heated up for a few minutes in a warm oven.

Colchester Stand

The Colchester stand is still open, but the hours have cut down. As of this week the stand will just be open from 12 to 6 on Thursdays, Fridays, Saturdays, and Sundays. If you pick up in Colchester you are still welcome to use your vouchers here or in Essex. You can also still raspberry pick – and there are plenty of fall berries out there to pick!

asy Gazpacho

I like this recipe for gazpacho from Slate’s L.V Anderson. If you want to read her opinions about gazpacho, here’s the link: http://www.slate.com/blogs/browbeat/2012/07/18/how_to_make_authentic_gazpacho_first_accept_that_it_s_not_a_tomato_smoothie_.html

2 pounds tomatoes, roughly chopped
1 medium red bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
⅓ cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
1 medium fresh jalapeno, seeded and roughly chopped
2 garlic cloves
Salt and black pepper
1 avocado, thinly sliced (optional)

1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)

2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.

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