Uncategorized

Week of September 1st

My Dear Community,

We have cipollini (chip-oh-Lee-knee) onions in our boxes this week. I like to put them in as soon as we harvest them. They are known to sprout early which makes their season very short on our farm. Popular in Italy, they are catching on here. This flat onion has a dynamic sweet flavor and is a great cooking onion. Even if you don’t use them as quickly as you receive them, all of our onions can be stored in a cool dark place for use later when we don’t have any available for the boxes. 

I hope you’ve had a chance to roast the amazing kabocha squash we got last week. I cut mine into slices (edible rind!) and roasted it with a little bit of butter and maple syrup. It was absolutely delicious. I’d love to hear what you did (or are planning to do) with yours. I know it makes for a fantastic curry or soup too, with darker flesh and firmer texture than other hard squash. If you didn’t receive a box last week and you’d like to purchase a kabocha, head over to our CSA store and add one before they are gone. The season for this squash is short. They don’t store well due to their high natural sugar content which makes them rot quicker than butternut.

Reminder to get your bread orders in by Sunday evening. We have been sneaking in some last minute Monday orders, but it puts an unnecessary strain on the bakery. You’re otherwise welcome to add more to your order once you find out what’s in the box each week after reading the blog. I hope you all had a wonderful weekend and I’m looking forward to filling your fridge with some farmaceuticals this week.

CSA Contains:

CHERRY TOMATOES

CARROTS 

ENGLISH CUCUMBERS

HEIRLOOM TOMATOES 

RED BELL PEPPERS 

RED LEAF LETTUCE 

CIPPOLINI ONIONS 

POTATOES 

WATERMELON 

LACINATO KALE

BIG BOX ADD: GREEN BEANS, HASS AVOCADOS, YELLOW CROOKNECK SQUASH, CANTALOUPE, RED BUTTER LETTUCE 

JUST the BASICS:

CHERRY TOMATOES

CARROTS 

ENGLISH CUCUMBERS

HEIRLOOM TOMATOES 

RED BELL PEPPERS 

RED LEAF LETTUCE 

JUICE FEAST:

CARROTS 

ENGLISH CUCUMBERS

RED BELL PEPPERS 

ROMAINE LETTUCE 

WATERMELON 

LACINATO KALE

HASS AVOCADOS

ITALIAN PARSLEY

CELERY

FRUIT EXPANSION: RASPBERRIES and MISSION FIGS

LETTUCE of the WEEK: RED BUTTER

Kale Fingerling Potato Salad

Ingredients:

1 pound assorted fingerling potatoes, halved lengthwise

1 tablespoon plus 1 teaspoon olive oil

Juice of 1 lemon

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon tahini

1 bunch curly kale or lacinato kale, leaves torn and stems removed

2 tablespoons diced red onions

1 tablespoon chopped fresh parsley

1 tablespoon minced chives

1 teaspoon sesame seeds

(Find the full recipe and directions here at The Last Ingredient)

Vegan Roasted Red Pepper Pasta (GF)

Ingredients

PASTA

2 (~119 g each) red bell peppers

2-3 Tbsp olive oil

2 medium shallots* (finely chopped)

4 cloves garlic* (finely chopped)

Sea salt and ground black pepper (to taste)

1 1/2 cups Almond Milk or other milk of choice

2 Tbsp nutritional yeast

1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)

1 pinch red pepper flake (optional // for heat)

12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)

(Find the full recipe and directions here at The Minimalist Baker)

SIMPLE GREEK SALAD

Ingredients:

1 cucumber large, diced

3 Heirloom tomatoes diced

1/4 red onion thinly sliced

1 bunch parsley chopped

2 oz broccoli sprouts

1/4 cup Kalamata olives pitted, chopped

1/4 cup feta cheese full-fat, crumbled, optional*

1 lemon juice only

2 tbsp olive oil

sea salt and black pepper

(Find the full recipe and directions here at Steph Gaudreau)