(CSA members will receive 6-8 items from the following list)
SWEET ITALIAN PEPPERS
LONG POINTY HOT PEPPERS
FRESH CUT HERB
As summer winds into fall we listen to the seasonal music of nature. The crickets have been chirping away, signaling the cooler weather & shorter days. We are starting to cut the leafy greens again chard, kale and spinach.
Have been looking at good recipes for apples. We are including a recipe for a great apple cake – a – go to recipe – sent in by Luisa from Tikvat Israel synagogue. We wish a happy new year to all of our CSA members celebrating Rosh Hashanah this week.
The farm freezer is beginning to fill as we put away packages of corn, broccoli, onions, red peppers and herbs in anticipation of winter. Such a joy to grab a pack of peaches for a quick peach betty or smoothie, a bag of corn for chicken corn chowder or a handful of broccoli for a broccoli cheese soup. If you should have any questions about home preserving or freezing – please give us a call. We also recommend the university of Georgia home preserving website http://nchfp.uga.edu/ . Years ago, when i attended food safety training at the university of Delaware – the u of Georgia curriculum was greatly enjoyed by the class. I still have my home preserving book & refer to it frequently.
We are sorry to see the summer CSA come to a close. Next week will be last delivery. Fall CSA begins the first week of October. It has been a challenging summer – way too much rain which caused the tomatoes & cucumbers to go into hiding – but –wow – what a fruit haul this year. So many peaches, nectarines, plums, the watermelons were the best in years, cantaloupes were great the strawberries were short on season but long on flavor. The apple harvest is also strong this year.
More news later next week
Roasted Cauliflower and Broccoli
from the Food Network
- 1 small head cauliflower (2 pounds), cut into florets
- 2 large stalks broccoli (1 pound), cut into florets
- 1 head garlic, broken into cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Preheat the oven to 375 degrees F.
Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
Apple and Calvados Cake –
Ingredients (for a 22 cm/8 inch diameter springform pan or 26cm/10 inch kugelhopf pan)
- 50 g (2 oz) butter
- 750 g (11/2 lb) tart baking apples, peeled, cored and cut into 8 wedges each
- 200 g (7 oz, 1 cup) sugar
- 3 tablespoons calvados (or brandy)
- 3 eggs
- 140 g (5 oz, 1 cup) flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 120 ml (4 fl oz, 1/2 cup) oil
- 50 g (2 oz, 1/2 cup) walnuts, coarsely chopped
- Melt batter in a large skillet. Add apples and sauté on low heat until tender but firm, about 10 minutes. Add cup sugar and calvados, cook for one minute and remove from stove. Let cool.
- Preheat oven to 170°C (325°F).
- Beat the eggs with the remaining 3/4 cup sugar at high speed until fluffy and airy, about 10 minutes.
- Sift the flour with the baking powder and cinnamon. Lower the speed of the mixer and gradually add the flour and the oil. Fold in the apples and the nuts.
- Pour the batter into a well-greased baking pan. Bake for 45 minutes, until the cake is golden brown. Serve at room temperature