Week 20 — Note from the Farmer — Cauliflower Soup Recipe, Boc Choy recipes, more

Dear CSA Member,

As the season slowly winds down we have had member request for winter coffee shares. If you are interested in ordering coffee for the winter months you can order directly from the marketplace. The coffee is freshly roasted and will keep for the winter stored in a cool dry area.

Other items are available through the marketplace as well such as vegetables & fruit in bulk. (Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly apples) These items are great for freezing!
Don’t forget your Honey, Maple Syrup, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order Click Here

This week in your share you will be receiving Boc Choy! A little taste of spring! (as we head into fall) This is just one of the few items that we seed and plant again for the fall. This crop like the mustard, mizuna and arugula do well in cooler temperatures. They will not grow well in the heat of summer. You will also be receiving the first fall harvest of Cauliflower! We hope you enjoy!
I have added some helpful cooking tips and recipes below. One recipe is from a CSA member!

Cauliflower Soup
Judi Katz-Schwartz, Yoo Mi Thompson

Ingredients:
• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower, about 1-1/2 pounds
• Salt, to taste
• 5 1/2 cups hot water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Directions:
1 Heat the olive oil in a heavy pan. Saute the onion in the olive oil over low heat without letting it brown for 15 minutes. This is called “sweating”.
2 Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until the cauliflower is tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook uncovered for another 20 minutes.
3 Purée the soup in a blender (you’ll have to work in batches) to a very smooth, creamy consistency. Let the soup stand for 20 minutes. It will thicken slightly.
4 Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bok Choy- Bok Choy is great sautéed, steamed or even eaten raw.
Try this Apple Box Choy Salad A great fall Bok Choy recipe.

Ancho Peppers- This week you will also be getting Ancho Peppers. Ancho peppers are a mildly hot pepper. They add a little spice to your dish and are great in chili.

Enjoy!
-Candice for Everyone at Stoneledge Farm

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