Newsletter for October 21 (Broccoli and Peppers Stir-Fry with Tofu and Cashews)

Lots of broccoli and apples and squash this week! You could make a squash and apple soup, an apple crisp, or a stir-fry with broccoli, peppers, and carrots (see recipe below). It would also be a good week to try a kale salad full of nuts and dried cherries or cranberries.

I will have the sign-up sheet for the Thanksgiving Share out this week, as well as the sign-up info for next year (I’m going to have CSA members self-address envelopes if you’d like the sign-up form via snail mail in the spring and just write down your name if you’d like the info via e-mail.) If you’re not sure if you’d like to join you can just sign up to get the info; you are welcome to change your mind in the spring.

Bread and Cheese

The bread this week is Red Hen’s Crossett Hill Batard. CSA members will also get $1.50 off VT cheese while supplies last. I will set aside some cheese and make sure it makes it to Colchester this week as well!

Pumpkins

One of the options this week will be a $3 voucher for pumpkins. There isn’t a limit on this option, so you are welcome to take 2 or 3. This voucher gets you $3 off any jack-o-lantern pumpkin. The pumpkins are $0.49/lb, so they range from 5 to 15 dollars or so. A mid-sized one is usually about $7 or $8. We have a wide variety to sizes and colors to choose from in Essex, and I will bring along 10 or so to Colchester. If you are sure you want a pumpkin and pick up in Colchester please send me an email; if I get a lot of e-mail I’ll know to bring along more pumpkins.

Sweet Dumpling and Butternut Squash

If you love delicata squash, you will love sweet dumplings. The two squash are pretty much the same in terms of taste and texture (they even have the same thin, edible skin). The only difference is that sweet dumplings look like tiny white and green acorn squash while delicatas are more oblong. Besides cutting the squash in half and roasting it (which is very good), you can also cut the sweet dumpling into thin half-moons (leaving the skin on) and steam, saute, or roast the pieces. Sweet dumpling squash also store well.

Buttercup squash makes great mashed squash. It also makes a delicious squash and apple soup; just be prepared for a soup that’s more yellow than orange! If you decide to store your buttercup squash, just keep an eye on it; buttercup squash isn’t the best storage squash, and when it starts to go it goes FAST.

Broccoli and Pepper Stir-Fry with Tofu and Cashews

(Adapted from Eating Well Magazine)

I like to add chopped roasted cashews to stir-fries, but you’re certainly welcome to skip this step.  You can also alter the veggies — just keep the total around 6 cups and remember to cut hard veggies like carrots smaller than more quick-cooking ones like broccoli or zucchini. This dish goes well with brown rice or rice noodles.

  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1/4 cup dry sherry (see Note) or rice wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 cups broccoli florets
  • 1 bell pepper, sliced
  • 3 tablespoons water
  • ⅓ cup chopped roasted cashews (optional)
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  1. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  1. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli, peppers, and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce. Top with chopped cashews if desired.

Single Share

Optional: 1 bunch herbs (probably thyme and/or cilantro)

Choose 5 options:

1.3 lbs broccoli

2 lbs cortland apples

1 bunch kale

1 bunch loose leaf lettuce

1.3 lbs carrots

3 lbs yukon gold potatoes

1.3 lbs peppers

2 sweet dumpling squash

1 buttercup squash

4 decorative gourds

1 $3 pumpkin voucher

(There might be surprise options too!)

Small Share

Optional: 1 bunch herbs (probably thyme and/or cilantro)

Choose 7 options:

1.3 lbs broccoli

2 lbs cortland apples

1 bunch kale

1 bunch loose leaf lettuce

1.3 lbs carrots

3 lbs yukon gold potatoes

1.3 lbs peppers

2 sweet dumpling squash

1 buttercup squash

4 decorative gourds

1 $3 pumpkin voucher

(There might be surprise options too!)

Large Share

Optional: 2 bunches herbs (probably thyme and/or cilantro)

Choose 10 options:

1.3 lbs broccoli

2 lbs cortland apples

1 bunch kale

1 bunch loose leaf lettuce

1.3 lbs carrots

3 lbs yukon gold potatoes

1.3 lbs peppers

2 sweet dumpling squash

1 buttercup squash

4 decorative gourds

1 $3 pumpkin voucher

(There might be surprise options too!)

 

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