Newsletter for September 16th (Fall Slaw with Honeycrisp Apples)

Unless we get a frost this week (possible but not very likely!) we should have summer veggies like corn, peppers, and zucchini for a while. We also have lots of fall produce like apples, potatoes, pumpkins, and cabbage this week, and will continue to have these items off and on until the season is over. This would be a great week to try making a creamy pumpkin soup or a fall coleslaw with cabbage and honeycrisp apples. Since we’re giving out lots of sweet frying peppers, this would also be a great week to cook up a big pan of peppers (sweet and/or hot) and onions. Cooked for a while (until the onions are caramelized and the peppers are really soft), these are great with sausages (or kielbasa) and brown rice, in fajitas, in omelettes and frittatas, and even just as a topping for scrambled eggs.

Pick-Your-Own

We still have pick-your-own apples and berries at both locations. The apple picking is great, as is the raspberry picking. The blueberries are coming to an end, but there are still blueberries to pick — it will just take a bit longer than it would have a few weeks ago. Members with small and large shares can choose to pick a half peck of macs this week as part of their shares. If you’d like a $3 PYO berry voucher as one of your options just ask at pick-up!

Pumpkins

Pie pumpkins are an option this week. As the name suggests, these little pumpkins are sweet and much less stringy than Jack-O-Lantern  pumpkins, making them good for baking. You can use them for pies, custard, bread, muffins, or soups. (Check out this link to learn how to turn a whole pie pumpkin into pumpkin puree that you can use for baking). You can also just use them for decoration if you’d like!

Want to try something different and utterly delicious? Try out this gratin-like pumpkin soup recipe from Ruth Reichl.

Honeycrisp Apples

Honeycrisp apples are sweet and crunchy and great for eating out of hand. They’re also the perfect apple for a coleslaw, since, like Granny Smiths, they stay nice and crisp and have a wonderful sweet-tart flavor.

Fall Slaw with Honeycrisp Apples

1 small or ½ large green or red cabbage, finely chopped

3 medium carrots, peeled and grated

2 medium honeycrisp apples, cut into matchsticks

2 tbsp oil (canola or other neutral oil is best)

2 tbsp honey or maple syrup

3 tbs cider vinegar

salt and pepper

Add first 3 ingredients to a large bowl. Wisk oil, vinegar, and honey together. Add to coleslaw. Mix and season with salt and pepper, adding extra vinegar if needed.

You can add fresh parsley or cilantro, green onions, even thinly sliced sweet peppers to this fall slaw. I like a vinegar-based dressing, but it would also be good with a yogurt or mayo based dressing.

This Week’s Produce

Single Share

1 lb honeycrisp apples

1 lb sweet carmen or cubanelle peppers

fresh herbs (parsley or mint) or chili peppers or extra sweet carmen peppers

Choose 3 options:

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

Small Share

2 lbs honeycrisp apples or voucher for 1/2 peck PYO macintosh apples

1.3 lb sweet carmen or cubanelle peppers

fresh herbs (parsley or mint) or  4 chili peppers or extra sweet carmen peppers

Choose 4 options:

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

Large Share

4 lbs honeycrisp apples or 2 vouchers for 1/2 peck PYO macintosh apples

1.5 lbs sweet carmen or cubanelle peppers

1 lb tomatoes

2 bunches fresh herbs or 8 chili peppers

Choose 5 options

1.5 lbs zucchini or summer squash

3 lbs red potatoes

1.25 lbs carrots

1 pie pumpkin

5 ears corn

1 large or 2 small cabbages

1.5 lbs eggplant

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