This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!
Full vegetable share
Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Broccoli – 1 head
Serrano hot peppers-4
Full fruit share
1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines
White Button, grown by Bulich Mushroom Company
Welcome to Week 18! We are deep into fall produce, which means yummy root vegetables, squashes and cool weather greens. Here’s a great recipe for broccoli patties, lower in fat and calories than the fried kind.
2 tsp vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 large head broccoli, chopped
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten
1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. Heat the oil in a small pan over medium heat, add the garlic and onions. Sauté until the onions are translucent and the garlic are tender. Add salt and pepper to taste. Set aside to cool.
3. Put the broccoli into a large bowl. To the same bowl, add the panko, the cheeses, eggs, and salt and pepper to taste. Mix everything together and form into patties, then place on the prepared baking sheet.
4. Bake for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
This is great on a cool Fall night, with salad and crusty bread. Enjoy! Have a delicious week.
Butternut winter squash-1
Kohlrabi -1 bunch (fall planting — it’s sweet and delicious!)
Jalapenos (hot peppers) – help yourself!
Half shares — odd and even
Odd gets broccoli
Even gets butternut squash.
One bag with Empire apples, Jonagold apples, Bosc pears
Recipes for your beets, cauliflower, bok choy and broccoli. They look delicious.
Judi has some great ideas what to do with all our tomatillos and cabbage. Also easy pickling!
UPDATED LIST — Posted Monday evening
- Green beans – 1 pound
- Tomatoes – 2 (These are probably the last of the tomatoes.)
- Asian eggplant – 2
- Edamame -1 bunch. (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
- Carrots – 4
- Dill -1 bunch
- Broccoli – 2 heads
- Red onions – 2
- Cabbage-1 head (The cabbage will keep in your refrigerator. Great for making sauerkraut in a Mason jar or coleslaw. Recipes for both can be found on the farm website in the recipe section.)
- Potatoes – 2 pounds
- Peppers- 2
- Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
- 1 bag Bartlett pears
- 1 bag nectarines
- 1 box Concord grapes
Attached is this week’s newsletter.week 17.csa newsletter-final
Here is this week’s newsletter. Thanks Barbara for the recipes and Yoo Mi for creating the newsletter. WEEK 14.2012_v2
Thanks Barbara and Judi for putting this newsletter together. Attached are recipe ideas for the butternut squash, broccoli and the beets we are receiving.
week 13.csa newsletter-final version