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CSA ITEMS IN THE DELIVERY BOXES THIS WEEK. 6 TO 8 FROM THE FOLLOWING LIST .

CAULIFLOWER – PURPLE, GREEN, CHEDDAR OR WHITE

SWEET POTATOES – WHITE, PINK, RED OR ORANGE

WINTER SQUASH – ACORN, BUTTERNUT, SPAGHETTI OR DELICATA

CELERY

LEEK

ONION

SPINACH

FRESH CUT HERBS

CARROTS

BEETS

KALE

 


 

Farmers Fork

Information on the internet can be refreshing. There are sites devoted to just veggies, fruit, whole plant based eating – you name it – it is there. I am especially fond of the plant based diet sites as they tend towards using a lot of fresh veggies. Here are a couple that I have been reading  https://www.facebook.com/groups/474813706059998/ ,https://www.plantbasedcooking.com/recipes/   and a favorite for many  https://www.forksoverknives.com/recipes/#gs.tchjrbk this one has a feature to develop a weekly menu for you based on your preferences.

As the cooking in fall turns towards oven roasting we often find ourselves with little dibs & dabs of leftovers. Many cooking cultures have a ‘wrapped’ based dish – wontons, spring rolls, gnocchi and empanada to name a few.

I like to take mixed veggies & wrap in won ton wrappers and then sauté /steam to heat thru. Yesterday we tried mashing sweet potatoes, apples and a few raisons together & putting in won ton wrappers then sauté in a little butter, add water to steam and used apple sauce as a dip.

This week you will have cauliflower in your box. We send many different colors –purple, cheddar, white & green. All are used in any traditional cauliflower dish. The purple is my favorite. I think it has a nuttier sweeter flavor. We usually just slice thick and bake on a cookie sheet with basic seasonings and then dress out with a simple sauce. You could also pan fry and then cover with the spinach –cover with lid & let the spinach melt down on the cauliflower. Top with a few toasted nuts or squash seeds.

Remember to keep all your vegetable trimmings. Store in fridge until you have enough to make a nice vegetable broth. I have found that adding a small piece of kombu (Japanese seaweed) to the broth pot adds a nice dimension of flavor. Some folks like to toast the trimmings and kombu before putting in the stock pot.

Tis the season to be making sauerkraut. We recommend the following bulletin from Penn State – https://extension.psu.edu/sauerkraut . If you do not have crock large enough you will be sure to find one at Good’s store in Quarryville, PA. Https://goodsstores.com/  and check out their Weston slaw shredder while you are browsing.

We have green cabbage for slaw or kraut making. Average 4-6 pounds. Regular price 3.50 a head. 2 or more 1.50 each. If you would like a bunch delivered with your CSA box please let us know in advance.

May The Fork Be With You .

Farmer Pam


Check out this fun veggie face contest to help raise funds for Healthy Foods for Healthy Kids.  You could potentially win $500.00

https://www.facebook.com/events/1974190416160171/

 


Recipes

Garlic Parmesan Roasted Cauliflower- by Primavera Kitchen

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1 tablespoon extra-virgin olive oil
  • Salt and ground fresh black pepper to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon garlic clove, minced
  • 1 teaspoon paprika
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped

Directions:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil.
  3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
  4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
  5. Bake the cauliflower for 15 minutes.
  6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
  7. Serve in a casserole and garnish with parsley.

3-Bean Sweet Potato Chili- by Country Living

Ingredients

  • 2 tbsp. vegetable oil
  • 1¼ lb. sweet potatoes
  • 1 medium onion
  • 2 chipotle chiles in adobo
  • 3 clove garlic
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 2 can diced tomatoes
  • 1 can puréed tomatoes
  • 2 c. frozen shelled edamame
  • 1 can no-salt-added pinto beans
  • 1 can no-salt-added black beans
  • Shredded Cheddar cheese and sour cream

Directions

  1. In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
  2. Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
  3. Add sweet potatoes to pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt. Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream, if desired.
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