Week #15 — What’s in the Bag

FULL VEGETABLE SHARE
Red potatoes-2 pounds
Tomatillos-1 pound
Bell peppers-2
Frying pepper-1
Hot peppers-habanero- very hot so use with caution-4
Red Russian kale-1 bunch
Broccoli-1 head
Cabbage-1 head
Onions-2
Red Ace beets-4

FRUIT SHARE
Concord grapes–1 basket from Tousey Vineyard
In one bag:
Nectarines-from Klein’s Kill Orchard
Simpka Plum-from Klein’s Kill Orchard (these are a sweet eating plum)

MUSHROOM SHARE
White Button

NEW — available through the online CSA Marketplace this week:

RED POTATOES 10-POUND BAG
WHITE POTATOES 10-POUND BAG
CABBAGE 6 HEADS
NECTARINES 1/2 BUSHEL BOX
PLUMS-SIMPKA SWEET EATING-1/2 BUSHEL BOX
CONCORD GRAPES 4 QUARTS

Judi’s Weekly Recipe — Week #15

Greetings everyone, and welcome to Week 15!

As many of us have discussed, the shares are getting heavier now that the root vegetables are coming in. This week we have potatoes, beets, broccoli and cabbage. If you have a carrier with wheels, now is the time to start using it.

Here’s an easy, no-cook recipe that utilizes two of this week’s vegetables.

Creamy Kale Salad with Apples and Raw Beets

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1 ripe avocado, halved and seeded
2 TBS white wine vinegar or lemon juice
2 tsp Dijon mustard
3 TBS extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
8 oz. kale, stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
1. Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. It will be thick. Season with salt and pepper.
2. Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.

Helpful hint: Add some cooked grain for added texture and nutrition.

So easy and great for one of the warm nights we still have left. Enjoy, and have a delicious week!
Best,Judi