FOLKS WILL RECEIVE 6 – 8 ITEMS FROM THE FOLLOWING LIST
CSA ITEMS IN THE DELIVERY BOXES THIS WEEK. 6 TO 8 FROM THE FOLLOWING LIST .
LETTUCES RED OR GREEN
ACORN SQUASH – GREEN, BUFF OR STRIPED
RADISH W/ TOPS
BEETS W/ TOP
CARROTS W/ TOP
CABBAGE GREEN OR RED
THE PEARS THIS WEEK ARE BOSC PEARS. PEARS ARE PICKED FROM THE TREE WHEN STILL FIRM. YOU SHOULD LET THEM RIPEN ON THE COUNTER TOP UNTIL YOU CAN GENTLY PRESS THE NECK & IT WILL YIELD. IF YOU ALLOW PEARS TO STAY ON THE TREE UNTIL FULLY RIPE THEY WILL BE GRITTY.
We enjoy the fall weather – thinking we might be in for an early frost. All the folklore signs are there – lots of walnuts on the tree, spiders in the house, woolly bear caterpillars all one color w/ no stripes, the leaves on the trees are starting to take on a dull dry look, the swallows and other birds are gathering for their migration south and very sure sign – our Amish neighbors finishing their tobacco harvest.
Our chores continue as we pick up tools and buckets, wheelbarrows and other farming items – strewn about for 8 months of hard work. Now to gather them in & assess wear & tear- make some repairs, clean & sharpen. We also discover what might be missing – right now a pair of long handled loppers – bought new this spring – grrrrrrrrrrrr.
In the coming weeks we’ll enjoy more spinach, broccoli and are looking forward to some brussel sprouts. If you have a home garden now is the time to plant for your winter crops – leafy greens, carrots, beets & onions.
Please send us your ideas, recipes and tips.
Sauteed Kale- from Food Network
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Oatmeal Pancakes With Pears and Pecans
- 1 cup quick cooking oats
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons sugar, divided
- 2 eggs, beaten
- 1 cup milk
- 4 tablespoon unsalted butter, divided
- 3 ripe but firm pears, cut into 1/4-inch slices
- 1/2 cup chopped pecans
Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside.
Melt 1 tablespoon butter in a large non-stick skillet over medium heat, then add pears and remaining sugar. Cook, shaking pan occasionally, until pears begin to soften and brown, about 10 minutes. Remove from skillet and wipe clean.
Toast pecans in now-empty skillet over medium-high heat, tossing often, until browned, about 6 minutes. Remove from skillet and reserve. Reduce heat to medium-low and wipe out skillet.
Melt 1 tablespoon of butter in the skillet. Add four 1/4-cup batches of batter and cook without moving until bubbly on top and the bottom is golden brown, about 2 minutes. Flip pancakes and cook second side until golden brown, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with remaining batter and butter, working in batches, until all pancakes are cooked. Serve immediately with pears and nuts.
Broccoli Cauliflower Salad- Easy peasy pleasy
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1/2 lb bacon cooked
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined. Pour mayonnaise mixture over broccoli mixture and stir until well incorporated. Eat immediately or chill until ready to serve.
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.
Please answer this survey, which should take you less than a minute to complete.
As compost pioneers in Greenbelt, we value your input.