September 1st CSA Newsletter

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September already?  Yes indeed, and just a heads up that we are in the final weeks of our CSA.  Four more to go after this week, plus, there will be an extra box/bag/basket of winter goodies to take home after the final share is picked up.  September 29th (Tues.), 30th (Wed) and October 2nd (Friday) will be the final days for CSA pick-up, and we will schedule pick-up for the winter storage veggies for some time in October.  Our kids may be back to school, but we are still reaping the rewards of a busy spring and summer.  We hope you will enjoy all the fall goodness to come!

IN YOUR SHARE THIS WEEK:

Organic “Luscious” Sweet Corn

Beets–mixed bunch

Fresh Green Beans

Cabbage–savoy and/or red

Tomatoes–2 lbs!

Carrots

Peppers–sweet and/or hot

Sunflowers and fresh herbs

RECIPES:

GRILLED CORN–Mark Bittman

  • 4 ears of fresh corn
  • melted butter
  • salt and fresh ground pepper

Start a grill.  Shuck the corn.  Grill or roast the corn, turning occasionally.  When some of the kernels char a bit and others are slightly browned–5 to 15 minutes, depending on the heat of the grill–the corn is done.  Brush with melted butter if you like and serve with salt and pepper.

BRAISED CABBAGE–adapted from Vegetarian Planet by Didi Emmons

  • 2 Tbs butter
  • 1 cup finely chopped onions
  • 1 large garlic clove, minced
  • 4 cups thinly sliced green, savoy or red cabbage, about 2/3 of a small head
  • 1/2 cup water
  • salt and fresh pepper

In a large skillet, melt butter over medium heat.  Saute onions, stirring frequently for 5 minutes, or until they have softened.  Add the garlic, cabbage, 1/2 cup water, salt and pepper.  Cover the skillet and let the cabbage cook for 10 minutes, checking to make sure it’s not scorching.  Remove the lid and let the cabbage cook for 20 minutes more over medium-low heat, stirring every 5 minutes or so.

NOTE:  If you haven’t yet tried a “caprese salad” style recipe, now is the time!  It’s a simple Italian salad that can be done dozens of ways.  Fresh tomato slices, a drizzle of olive oil, fresh basil, salt and pepper, and the optional fresh mozzarella.  Some folks love in stacked–like a sandwich–cold and fresh.  For others, it’s on a bruchetta or roasted so the cheese is melty.  Anyway you choose, it’s the best thing to do with tomatoes and basil!  (and cheese!)

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