Newsletter for October 1 – October 7 (Green Tomato and Apple Chutney)

This week CSA members can choose either 2 lbs. of already picked apples, or a voucher for a half peck bag (about 5 lbs.) of apples from our pick-your-own apple orchard in Essex. We planted our apple trees in 2011, and this year there was enough fruit to open for PYO. If you do go pick, either on your pick-up day or later, make sure you enter at the middle of orchard; there are signs showing the variety of apples, and you can only see them if you enter at the right place.

Everyone also gets a spaghetti squash or a pie pumpkin this week. The pumpkin makes great soup and is good in baked goods, while the spaghetti squash is great topped with butter and parmesan cheese, or served with tomato sauce. The pumpkin can also be used for decoration if you don’t get around to pie!

Small Share:

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 large pie pumpkin or 1 large spaghetti squash ($4)

1 large tomato ($2)

Choose 4 options ($12):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $21 – $24

Single Share

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 small pie pumpkin or 1 small spaghetti squash ($2.5)

1 tomato ($1.5)

Choose 3 options ($9):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $16 – $19

Large Share:

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 large pie pumpkin or 1 large spaghetti squash ($4)

2 large tomatoes ($4)

Choose 6 options ($18):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $29 – $32

Bread and Eggs

This is an egg week. The bread this week is Great Harvest’s Pumpkin Swirl. This is a popular seasonal bread that is similar to their cinnamon swirl. There is pumpkin in the bread, and pumpkin pie spice in the “swirl”. It’s VERY tasty!

Next Week’s Produce

It’s looking like we might not have enough potatoes to give out this year, but we should have lots of fall broccoli in a week or two, and possibly even homegrown cauliflower! We also hope to have enough delicata squash to give that out in the next week or two. Apples will be back, if not next week then the week after. We also have tons of fall kale and chard, so we will have either or both of these for the next few weeks as well.

Recipes

If you want to try something new (and make your house smell wonderful), try this chutney. You can sub raisins for the currants and more cider vinegar for the malt vinegar. Serve with pork, or on hearty bread with sharp cheese.

Green Tomato Apple Chutney

Adapted from Preserved  By Nick Sandler and Johnny Acton

Makes 2 pints

1 1/2 pounds green tomatoes, cut into 2 inch chunks

Olive oil to drizzle

1 1/2 pounds apples, cored and cut into 1 inch chunks

2 inch piece of fresh ginger, peeled and very finely chopped

1 medium onion, diced

1/2 cup malt vinegar 3/4 cup cider vinegar

1/4 cup balsamic vinegar

8 ounces brown sugar

6 small dried chiles

1/2 cup currants

1 tablespoon mustard seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Turn on your broiler and raise a rack to the top shelf in your oven. On a rimmed baking sheet, toss the green tomatoes with a little bit of olive oil. Broil them until they begin to blacken at the edges and turn golden, stirring a couple of times. Remove from the oven.

In a large pot, mix together the rest of the ingredients and add the green tomatoes. Stir to combine. Bring the mixture to a boil and then lower the heat and simmer for 2 hours, stirring occasionally. Watch to be sure it doesn’t begin to stick or burn on the bottom. Lower the heat if necessary.

When cool, ladle into 2 pint jars and cover. The chutney will keep in the fridge for up to 3 months unopened, and 6 weeks once opened.

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: