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CSA members will receive 6-8 items from

the following list)

LETTUCE

SPINACH

ONION

YELLOW SQUASH

ZUCCHINI

CELERY – FIELD CUT – NOT BLANCHED – VERY AROMATIC

CORN

TOMATOES

CARROTS

EGGPLANT

RADISHES

NECTARINES

FRESH CUT HERB

KALE

WHITE GOURMET TURNIPS W/ TOPS

APPLES

WINTER ACORN SQUASH


Farmers Fork- from Farmer Pam

We hope you enjoy the box today – we are happy to have a few tomatoes & love having the leafy greens back now that we have a little cooler weather.

The celery is not sprayed with any shelf stabilizing chemicals – so keep it wrapped & in the fridge. It is not blanched so there is a wonderful intense flavor. You can trim the bottom off & place the stalks in a container of water to firm it up – this would be good if you are enjoying the heart of the celery fresh & raw.

If you have children in the house you may want to have a small farm lesson –  trim off the bottom of the celery & place the ‘stump’ in a small bowl with some water – the celery will regrow – you can cut & use at any time.

Don’t forget to save your leaves – rinse and pat dry – then dry using your favorite method – on a towel on the counter, in the sun, in a dehydrator or the oven. Store in a glass jar – use to flavor soups & casseroles.

Celery may also be lightly sautéed and frozen – just don’t use too much oil or butter. Place in tight container, freeze, use within a couple of months.

I enjoyed a spinach & nectarine salad this morning –

The kale, carrots, radishes & tomatoes can be combined with wild rice, quinoa or white beans to make a nice refreshing soup.

Please send us your recipes & tips so we can include in our newsletter. You will be receiving the newsletter later this week – recipes & ideas –If you don’t see it please let us know.

 


Eggplant Parmesanimagejpeg

Ingredients

  • Eggplant
  • olive oil
  • garlic powder
  • 2 tbsp Italian seasoning
  • sea salt
  • 4 tbsp sugar
  • bread crumbs
  • 4 eggs
Eggplant Parmesan Sauce- In sauce make a circle of olive oil then tastefully simple. A few shakes of garlic Garlic. Then dry Italian dressing mix. Then Italian seasoning 2 table spoons. Next a few shakes of fine sea salt. Then 4 table spoons of sugar.  Add a little more of everything to sauce. Then add 3 more table spoons of sugar and let simmer. Then put it on the stove for 5 hours or use a slow cooker.
Eggplant- then peel 4 eggplants. No bigger than a circle (when you put your hands together) like Joann said. Then cut 1/2 inch eggplants pieces.
Then use bread crumbs in an empty bowl.  Then crack 4 eggs into another bowl. Add a little milk into the egg mixture. Then get a big pan and add olive oil to the pan to cover. Next add eggplant to the egg mixture. Then into the bread crumbs.  And stack into the pan, single file.
Put in the oven at 450 degrees for 10 minutes.  Bottom of eggplant needs to be more brown then flip.
-Kari B

CELERY CASSEROLE- Genius Kitchen

INGREDIENTS

  • 3cupscelery, sliced 1/4-inch thick
  • 1(8 ounce) can water chesnuts
  • 1(10 3/4 ounce) can cream of mushroom soup
  • 14cup butter
  • 1cup crushed Ritz cracker
  • 2ounces slivered almonds

 

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Cook celery in salted boiling water for 7 minutes and drain.
  3. Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
  4. In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
  5. Sprinkle over celery mixture and bake for 30 minutes.

 

Dear CSA members in Greenbelt,

 

Greenbelt’s  Zero Waste Circle’s Organics Task Force has developed a quick 5-question survey for Greenbelt residents.  We want to know if you would be interested in a program to collect food scraps for composting, which would divert them from the landfill.  If there is enough interest, we hope to work with the city to explore establishing a pilot program.

https://www.surveymonkey.com/r/RJKKQ3R

Please answer this survey, which should take you less than a minute to complete.

As compost pioneers in Greenbelt, we value your input.

 

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