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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