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Week of September 20th

My Dear Community,

We’re coming to a quick end to our potato harvest for the year. Please keep in mind they will store well in your crisper drawer or a dark cool spot in your house. On the contrary, cipollini onions have a short shelf life. They have a higher sugar content than other onions, which makes them super tasty, but with a propensity to spoil. We’re heading into fall and with shorter daylight hours and cooler temperatures it seems like a good time to roast spaghetti squash. Just don’t confuse the squash for the melon! If you happen to get a canary melon that looks similar to a spaghetti squash, just use your nose to differentiate between the two. If you’ve never cooked spaghetti squash or would like a refresher- check out this tutorial here.

I spent the weekend picking Gala and Golden Delicious apples, and Asian and Barlett pears which will be in the fruit expansions this week. The trees are 2-3 years old and so haven’t reached full production. I imagine they will reach full maturity within the next few years. Our Fuji apples are looking promising and we hope to start picking them in the next few weeks for the boxes.

Be good to each other. 

CSA Contains:
MIXED POTATOES
RED TOMATOES
HEIRLOOM TOMATOES
CARROTS
GREEN LEAF LETTUCE
MELON *canary, galia or cantaloupe
CIPPOLINI ONIONS
RED BELL PEPPERS
SPAGHETTI SQUASH
GREEN ZUCCHINI
BIG BOX ADD: WATERMELON, GREEN BEANS, CARROTS, RED LEAF LETTUCE, LACINATO KALE

JUST the BASICS:
RED TOMATOES
CARROTS
GREEN LEAF LETTUCE
MELON
CIPPOLINI ONIONS
ZUCCHINI

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
WATERMELON
HASS AVOCADOS
ITALIAN PARSLEY
CELERY
CUCUMBERS
LACINATO KALE
GALA APPLES

Roasted Garlic and Kale Spaghetti Squash

Ingredients:
1 medium-sized spaghetti squash, roasted
1 small head kale, chopped
2 tablespoons olive oil
1/3 cup sun-dried tomatoes, drained
1/3 cup raw walnuts
1 bulb garlic
1/2 teaspoon sea salt, to taste
(Find the full recipe and directions here at The Roasted Root)

Spaghetti Squash with Tomatoes

Ingredients:
1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 bell pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1⁄4 cup grated parmesan cheese
(Find the full recipe and directions here at Food.com)

Garlicky Roasted Potato Salad

Ingredients:
1 lb small Potatoes (white or red)
3 tablespoons Olive Oil
1 1/4 teaspoons Salt
1/2 teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
(Find the full recipe and directions here at Food52)

Roasted Paleo Stuffed Bell Peppers

Ingredients:
5 large bell peppers
1 tbsp virgin coconut oil
1/2 large onion, diced
1 tsp dried organic oregano
1/2 tsp organic sea salt
1 lb. ground turkey
1 large zucchini, halved and diced
3 tbsp paleo-friendly tomato paste
organic ground black pepper, to taste
Fresh parsley, for serving
(Find the full recipe and directions here at Paleo Grubs)