CSA Week 20

Hello CSA Members!

We’re so excited to see you all for week twenty! Fall is here, soup season is right around the corner. We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

Here is what we *hope* to bring you for Week 20 of our CSA:

REGULAR SHARE

Herb CHOICE
CHOICE: Roasted Peppers OR Tomato
CHOICE: Peppers OR Eggplant
CHOICE: Celery OR Fennel
Cauliflower
Greens CHOICE
Butternut Squash

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
Peppers AND Eggplant
Roasted Peppers AND Tomatoes
Turnips

FRUIT SHARE
Over for the season

**Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

 

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Cauliflower and Celery Curry

Vegetable curries are a staple at our house. Curries are one of those ‘clean out the refrigerator’ meals that I can make in the morning and go to work, come home and reheat and have a warm filling satisfying meal.

You only need a few basic pantry ingredients and 4-6 cups of pretty much any vegetable you like. I used cauliflower, celery and a couple peppers. Winter squash is good, as is broccoli or potatoes. You can add a protein like tofu, chicken or hard boiled eggs. Eggs are great in curry! Add any protein when you add the vegetables to the broth. Serve it with rice or noodles or eat it as a thick stew or soup. It only takes a few minutes to make, but improves and mellows with some simmering and rest time. Leftovers are great.

Cauliflower and Celery Curry

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1-3 cloves garlic, smashed
  • 1 knob of ginger, peeled and chopped
  • 1–2 tablespoons curry powder (taste for more)
  • 1–2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sweetener, any kind-sugar, agave, brown sugar
  • 4-6 cups any vegetables you like, cauliflower, celery, peppers, potatoes, zucchini, winter squash
  • 1 14-ounce can coconut milk
  • 1 cup water or broth, I always use water
  • anything you have for toppings like nuts, herbs, scallions, raisins

Sauté the onion, garlic and ginger in oil until softened and add the spices and sweetener. I like agave or brown sugar for sweetening. Curry needs heat to ‘bloom’, you will smell spices ‘open up’ and mellow as the dish cooks.

Add the coconut milk and water or broth and let the simmer for 5-10 minutes. Taste it and see if you want more curry or sweetener. It might taste a little bitter, don’t worry. Add a little more sweetener and let it simmer a little longer. It looks watery and grainy. It will thicken and smooth out with a little time.

Add your vegetables (and protein if using), I add a lot of vegetables, they cook down. You can add fewer vegetables if you want more curry gravy/sauce. Cover it and let it simmer another 10 or 15 minutes.

See how much it has cooked down in just a few minutes.

Taste it again and adjust salt, sweetener or even more curry powder. That’s it. Cover it and let it simmer a while.

I love curry with a little rice, some nuts or seeds (sunflower, cashew or almond) and raisins.

Only four weeks left! Have a great week. See you at pickup.

Mo

 

 

 

 

 

 

 

 

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CSA Week 19

Hello CSA Members!

We’re so excited to see you all for week nineteen! Fall is here, soup season is right around the corner. We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

Here is what we *hope* to bring you for Week 19 of our CSA:

REGULAR SHARE

Herb CHOICE
Potatoes
CHOICE: Celery OR Fennel
CHOCIE: Peppers OR Eggplant
Cauliflower
CHOICE: Roasted Peppers OR Tomatoes
Pie Pumpkin

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
Peppers AND Eggplant
Roasted Peppers AND Tomatoes
Greens

FRUIT SHARE
Over for the season

**Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

 

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Apple Cake

Fall is in the air and that means that apples are coming in from the Western Slope. We are super lucky to partner with  friends at First Fruits Organic Farm to bring our CSA an option to ‘add-on’ a fruit share. Now that the Farm store is open, anyone can stop by and get some of these delicious organic apples as well as some of our other vegetables if you need extra, or want to put up some food for winter. You could also check out our U-Pick event this weekend.

One thing I know you should do,  you should make this apple cake.

This cake is stuffed full of apples, nuts and raisins. It’s balanced with moist and chunky and chewy bites. It’s one of those cakes that that will travel well to work for snacking, or a potluck, or it will last a few days on the counter.

I like to serve it for dessert with a soft cheese.

Or, my favorite way to eat it is for breakfast with some yogurt.

The recipe is from a tried and true high altitude cookbook. Follow the easy directions, I promise it will work.

Apple Cake from Susan G. Purdy’s Pie in the Sky

  • 3 cups sifted all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 cups apples, peeled, cored, and chopped
  • 1 cup (6 oz.) raisins
  • 1 cup (4 oz.) walnuts, chopped
  • 1 1/2 cups canola or light olive oil (I used 1 1/4 cups avocado oil)
  • 2 cups sugar (I reduced this to 1 3/4 cup sugar)
  • 3 large eggs
  • 2 tsps vanilla extract
  • 3 tbsps buttermilk
  • confectioners’ sugar for dusting the finished cake (optional)

With the oven rack in the center of the oven, preheat to 375°F  Grease and
flour a 12- to 16-cup capacity tube or Bundt pan.  In a medium bowl, mix together the flour, baking powder, baking soda, salt, and the spices. In another bowl, mix together the apples, raisins, walnuts, and 2 tablespoons of the flour mixture. Toss together to coat. In the bowl of a stand mixer, combine the oil, sugar, eggs, vanilla, and buttermilk and beat everything together on the lowest speed. While the mixer is still running, slowly add the flour mixture, scraping down the sides until combined. Add the apple mixture until it is well blended into the batter. It should be pretty thick. Empty the batter into the pan and smooth over the surface. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for at least 20 minutes. Let cool completely and sprinkle with powdered sugar before serving.

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CSA Week 18

Hello CSA Members!

We’re so excited to see you all for week eighteen! The summer veggies are slowing down and we are starting to see signs of Fall. Are you ready for winter squash? We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

Here is what we *hope* to bring you for Week 18 of our CSA:

REGULAR SHARE

CHOICE: Garlic OR Onion
Celery
Potatoes
Roasted Peppers
Pepper Choice
Tomatoes
Acorn Squash

LARGE SHARE ADDITIONS

Garlic AND Onion
DOUBLE Pepper Choice
Cauliflower OR Cabbage
One Other Item

FRUIT SHARE
Pears and Apples

 

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Potatoes

Who doesn’t love potatoes? One of the best comments I hear during CSA pickups is, usually from first time CSA members, they say, I didn’t know that potatoes could taste so good, and they all taste so different! They are right. Fresh potatoes properly grown and properly stored taste so good. They are so much tastier than anything you will ever get in a super market.

Wyatt works really hard trialing and sourcing different varieties, not only for taste and texture, but also for yield and growing compatibility for our environment. This year the potato crops did really well. Our storage refrigerators are bulging with lots of big beautiful delicious varieties.

This year we grew 10 different varieties.

  • Mountain Rose
  • French Fingerling
  • Ama Rosa
  • Red Gold
  • Yukon Gold
  • Harvest Moon
  • Purple Viking
  • Masquerade
  • Purple Majesty
  • Golden Globe

To help determine which potatoes to use for different recipes/uses potatoes are categorized into three general groups; starchy, waxy, and all-purpose.

In general all the potatoes we grow can be used for any use and most are categorized as ‘all purpose potatoes’. They will all be delicious boiled, fried, mashed or grilled.

That said I do have my favorites. For general use, especially roasting I love Purple Viking, Red Gold and Masquerade. I love Fingerling for boiling or steaming and nothing beats Yukon Gold for mashing and frying.

Here is a cross-section photo of a few of the potatoes we are growing this year.  So pretty. I wish I had an all purple variety for the photo, but I didn’t. Kids love purple mashed potatoes!

For fun I roasted one of each of the potatoes with just olive oil and salt to see if they were really ‘All Purpose’.

They were all delicious but two really stood out when roasted. The Purple Viking was so creamy and buttery and the Masquerade was so fluffy and light. The Yukon Gold was really fluffy too, look at that!

Here is a photo of a pan of the 5 different varieties roasted. You hope you can see the difference of moisture content and how it affects texture.

Have fun experimenting with all the potatoes you get to try!

If you have questions or comments on varieties or uses, ask us at pickup or leave a comment here or on any of our Social Media.

Have a great week. See you at pickup.

Mo

 

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CSA Week 17

Hello CSA Members!

We’re so excited to see you all for week seventeen! The summer veggies are slowing down and we are starting to see signs of Fall. Get ready for some new veggies coming soon! We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

Here is what we *hope* to bring you for Week 17 of our CSA:

REGULAR SHARE

CHOICE: Basil OR Sorrel OR Chives OR Onions OR Garlic
CHOICE: Bell Pepper OR Carmen OR Jimmy Nardello OR Shishito OR Jalapeno
Spaghetti Squash
CHOICE: Tomatoes OR Cherry Tomatoes
CHOICE: Roasted Anaheims OR Roasted Carmens OR Roasted Poblanos
Potatoes
Tomatillo OR Eggplant OR Celery OR Cabbage

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
DOUBLE Pepper Choice
DOUBLE Potatoes
CHOOSE TWO: Tomatillo OR Eggplant OR Celery OR Cabbage

FRUIT SHARE
Pears and Apples

 

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Carmen Sweet Peppers

Carmen Peppers are a favorite crop of everyone one working at Red Wagon. They are a thick-walled sweet Italian red pepper.

Because of their thick sturdy walls they hold up to stir-frying, (think fajitas) grilling and stuffing. When they are roasted they make great sauces and dips too. They don’t weep when they are blended with other ingredients and add a unique sweet-fruity richness. Here is a delicious recipe using roasted Carmen’s.

Try adding them to your favorite tomato sauce recipe.

As good as they are roasted and grilled, you can use them raw just like you would any bell pepper. The flavor is more complex than bell peppers, even red or orange bell.

Try them with a dip.

Or in a salad.

Carmen’s will store in a plastic bag in your refrigerator for at least a couple weeks.

If you haven’t tried them yet, try something new this week.

 

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CSA Week 16

Hello CSA Members!

We’re so excited to see you all for week sixteen! The summer veggies are slowing down and we are starting to see signs of fall. Get ready for some new veggies coming soon! We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

Here is what we *hope* to bring you for Week 16 of our CSA:

REGULAR SHARE

Herb CHOICE
Pepper CHOICE
Lettuce OR Other Item
Tomatoes
Roasted Peppers
Potatoes OR Other Item

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
DOUBLE Pepper Choice
Lettuce AND Other Item
One Other Item

FRUIT SHARE
Peaches and Apples

 

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U-Pick at Thomas Open Space Farm

The U-Pick Fields are bumping with loads of tomatoes and mild, sweet, and spicy peppers. We are open to the public. Check here for details.

Admission to our U-pick patch is free. We’ll provide you with pint containers for cherry tomatoes, boxes for larger amounts of tomatoes and peppers (tomatoes and peppers are sold by the pound), or you can bring your own bags and/or boxes.

Attention Food Savers!! This is a great time to get your canning or freezing on! Here and here are a couple of great small scale recipes you can make now and freeze. Both these recipes easily double or triple and won’t take up too much freezer space.

If you like bigger projects like canning (like me! I love to can) I want to give you canners or wanna-be canners a visual idea of the amounts you need for a canning batch, and what those amounts will yield, here you go;

Here is a 20 pound box of paste tomatoes and 3 pounds of peppers. I made 6 quarts and 2 pints of rich tomato sauce.

One of my favorite and quickest and easiest canning projects is to can salsa. You only need about 6 pounds of any kind of tomatoes and a few peppers and garlic or onions and a few herbs. There is loads of information and recipes on the internet on ‘how to’ can salsa. It might seem daunting, but really canning is a pretty easy, quick and satisfying project. You’ll be so happy to have your own salsa this winter.

These 6 pounds of tomatoes made 4 pints and 2 half-pints of salsa. It always blows my mind how a few tomatoes and peppers turned into salsa can give me so much joy in the winter.

We have loads of peppers in the field too, the plants are literally dripping with them.

The plants are super easy to pick and we have a great variety of both spicy and sweet peppers. I love to can pickled peppers.

Here are a couple of my favorite resources and recipes for canning peppers.

I also like to freeze peppers. Here is a blog I did a while back on freezing some summer crops. Scroll down a little to get to the pepper freezing method.

Fall is in the air and the summer crops are at their peak, get out this weekend and grab some! Yippeee for putting up food for winter!!

Mo

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