CSA 2013 - Week #22

 The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Kale- Red, Green or Toscano - 1 bunch
Swiss Chard - 1 bunch
Beets - 1 bunch
Bok Choi - 1 bunch
Broccoli - 1 head
Cauliflower - 2 heads
Carrots - 1 bunch
Long Peppers - 7+ pieces

In a bag in the fridge: Kale, Swiss Chard, Beets, Bok Choi, Broccoli, Clauliflower, Carrots, Peppers


2 bags this week!

1 bag mixed Apples (Jonagold & Red Delicious)
1 bag mixed Apples (Fuji & Cameo)

This week's Recipes

Wondering what to do with all the peppers?  Try Roasting & Storing them! 

Parmesan-Roasted Cauliflower
Roasted Beet Salad with Orange & Beet Greens
Chickpea Stew with Swiss Chard

News from the farm

Ok, so this is the last week of peppers!  (I promise.) We've had a bumper crop of peppers this season and as is typical in CSA, you've received the bounty of the harvest over the past couple months.  Luckily peppers are easy to roast and freeze for use in recipes over the winter!  Check out the instructions under the Recipe section in this newsletter.

The cauliflower is a real treat this week!  This crop is not especially easy to grow and we haven't had it for several seasons, so enjoy!  I whipped up a delicious cauliflower and potato soup last week.  Here's the simple recipe:  In a heavy bottomed soup pot, saute a chopped onion and 1 clove of minced garlic in some olive oil.  Add a head of cauliflower (roughly cut into 1" chunks), 2-3 small potatoes and 1 carrot (all peeled and cut into 1/2" chunks) and saute for a few minutes.  Add water to just cover the veg, put a top on the pot and boil, then simmer until the potatoes, carrots and cauliflower are tender.  Use an immersion blender to puree smooth and season to taste with salt and pepper.  Bon appetit!

Connect with your Farm

We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share.


If you have questions or concerns about your share, please do not hesitate to contact us.  That is one of the benefits of knowing where your food comes from!  Your farmers are happy to hear from you at at any time, for any reason.