CSA Newsletter–Sept. 12-14, 2017

20170912_185106What a lovely week!  Hope you are all enjoying the sunshine.  I have been “back to school” teaching preschool on Tuesday and Thursday mornings, leaving us a little short-handed and frantic by CSA pick-up time.  Nevertheless, we managed to get out Tuesday’s share with the help of my sister and brother-in-law, who escaped the floods down in Charleston, S.C. to spend this sunny week with us!

There were a lot of roots in the share today.  At our house, we love a good root roast with garlic, potatoes, carrots and beets.  The small fennel bulbs, chopped, add a nice licorice flavor to a root roast.  Note:  I  find that if you roast beets with other veggies, they take longer to cook, and either need to be boiled a bit first, chopped smaller, or roasted longer.  Here is a great recipe that incorporates fennel (you could sub potatoes or beets in for parsnips!): Fennel Roasted Fall Vegetables

Standard Share

  • Greens mix with herbs and flowers
  • Edamame (fresh soy beans)  here’s a great link for how to prepare this tasty snack:    How to Cook Edamame
  • Fennel
  • Tomatoes–2 lbs.  Too many tomatoes?  Try this: Basic Tomato Sauce
  • Roots:  Carrots, Beets, Potatoes–2 lbs.
  • Kale
  • Garlic
  • Green Beans or Broccoli–Tuesday
  • Thyme and Oregano (use in root roast and sauce, or hang to dry!)–Thursday

Salad Share

  • Greens mix with herbs and flowers
  • Roots: carrots, beets, potatoes–1 lb.
  • Tomatoes–1 lb.
  • Garlic
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