Hello CSA Members!
Here is what we *hope* to bring you for Week 14 of our CSA:
REGULAR SHARE
Onion
Tomato
Beets
Melon
CHOICE: Kale OR Kohlrabi OR Bok Choi
Pepper CHOICE (Possibly Bell Peppers OR Shishito Peppers OR Spicy Pepper Mix)
Herb CHOICE (Possibly Basil OR Parsley OR Edible Flowers OR Squash Blossoms)
LARGE SHARE ADDITIONS
Zucchini
Beans
Roasted Chiles
CHOOSE TWO: Kale OR Kohlrabi OR Bok Choi
FRUIT SHARE
Peaches
Ahhh, the humble onion.
Amy reminded me the other day just how delicious and versatile grilled onions are.
They complement any grilled dish and really round out a meal. Plus they are dead easy to make.
Just a little oil and salt and grill to your liking.
I really like to cut the onions thick and carefully grill them so they don’t fall apart (you can put a skewer through them to help hold them together) and right before they are done I like to put BBQ sauce on them and grill them just a little longer.
These make great toppings for burgers or grilled vegetable sandwiches.
I wasn’t planning on posting a dip recipe, but I made an onion dip with some of the grilled onions I made and-oh-my-gosh was this good.
I used;
I mixed it all up and 4 of us ate almost all if it. You should make this.
Have a great week. I’ll see you at pickup.
Mo
Hello CSA Members!
Here is what we *hope* to bring you for Week 13 of our CSA:
REGULAR SHARE
Tomatoes
Melon
CHOICE: Beets OR Carrots
CHOICE: Zucchini OR Kohlrabi
Pepper CHOICE (Possibly Bell Peppers OR Shishito Peppers)
CHOICE: Onions OR Eggplant
Bunched Green (Possibly Kale OR Collard Greens OR Chard)
Herb CHOICE: (Possibly Basil OR Sorrel OR Parsley OR Squash Blossoms OR Edible Flowers)
LARGE SHARE ADDITIONS
Beets AND Carrots
DOUBLE Pepper CHOICE (Possibly Bell Peppers OR Shishito Peppers)
DOUBLE Bunched Green (Possibly Kale OR Collard Greens OR Chard)
DOUBLE Herb CHOICE: (Possibly Basil OR Sorrel OR Parsley OR Squash Blossoms OR Edible Flowers)
Garlic
One Extra Item
FRUIT SHARE
Peaches
In a word–yes! Have you seen the news about the salmonella outbreak in onions from California? This is the problem with our food system. You have contaminated onions from one farm go to a huge processing facility. The contamination spreads to everything in that facility and then the contaminated onions get shipped all across the country and we have a national outbreak. (As if we needed another huge outbreak!)
You completely avoid this when you buy your food directly from your local farm. Our onions go straight from our fields to you. Nobody handles the onions other than the Red Wagon farm crew.
That’s not to say it’s impossible to have food from a local farm that’s contaminated. But the fewer hands that touch your veggies, the better. It’s also best to avoid having your food go through a huge processing facility. When you buy directly from your local farm you know you are safe from any national food outbreaks that you read about in the news!
This is a fast, easy to adapt dish that can pull anything you are having for dinner together. I like it with rice or any grain to make it into a meal. I also like to throw any leftover vegetable in at the end, corn is especially good. Chinese dumplings or won tons are good too.
I sometimes leave out the sesame oil and soy sauce and add Parmesan and tortellini, so good, not authentic, but really tasty.
Oh and it is good hot or room temperature. I prefer any leftovers at room temp for breakfast or lunch.
I added rice and some chard today.
The recipe/method is super easy and found here, on this great website. You need just a few pantry ingredients and about 5 minutes.
Chop up a tomato, beat an egg and make a slurry out of cornstarch and water.
Cook the tomato and add the other ingredients and stir in the beaten egg and then the cornstarch.
Do taste it carefully at this point. It will need salt and maybe more pepper.
Keep it simple.
Or make it more of a meal.
Have a great week.
See you at pick-up.
Mo
Hello CSA Members!
Here is what we *hope* to bring you for Week 12 of our CSA:
REGULAR SHARE
Carrots on Tuesday and Wednesday, Beets on Thursday
Onions
Zucchini
Bunched Greens (Possibly Kale OR Collard Greens OR Chard)
Tomatoes
Herb Choice (Possibly Basil OR Sorrel OR Parsley OR Squash Blossoms)
Extra Item
LARGE SHARE ADDITIONS
DOUBLE Bunched Greens (Possibly Kale OR Collard Greens OR Chard)
DOUBLE Herb Choice (Possibly Basil OR Sorrel OR Parsley OR Squash Blossoms)
Kohlrabi
Garlic
TWO Extra Items
FRUIT SHARE
Peaches
Hello CSA Members!
Here is what we *hope* to bring you for Week 11 of our CSA:
REGULAR SHARE
Onions
Zucchini
Beets
Potatoes
Bunched Green (Possibly Kale OR Collard Greens OR Chard)
CHOICE: Garlic OR Basil
CHOICE: Tomatoes OR Eggplant
LARGE SHARE ADDITIONS
DOUBLE Beets
DOUBLE Bunched Green (Possibly Kale OR Collard Greens OR Chard)
Garlic AND Basil
Tomatoes AND Eggplant
FRUIT SHARE
None – This is a regularly scheduled break while we wait for the next fruit to ripen
Hello CSA Members!
Here is what we *hope* to bring you for Week 10 of our CSA:
REGULAR SHARE
Onions
Leeks
Beets
Herb Choice (Possibly Basil, Fennel, Parsley, or Squash Blossoms)
Bunched Greens (Possibly Kale, Collard Greens or Chard)
Carrots
An Extra Item
LARGE SHARE ADDITIONS
CHOOSE TWO Herb Choice (Possibly Basil, Fennel, Parsley, or Squash Blossoms)
CHOOSE TWO Bunched Greens (Possibly Kale, Collard Greens or Chard)
Two Extra Items
FRUIT SHARE
None – This is a regularly scheduled break while we wait for the next fruit to ripen
I love to make ‘real’ eggplant Parmesan but it is admittedly a big production. The three bowls to coat the eggplant, then fry it all is a mess. It is worth it, sometimes, but it’s not a meal I am going to throw together last minute.
This is what I throw together last minute when I want eggplant Parmesan.
I didn’t follow a recipe and I didn’t measure anything, but this is pretty basic, I don’t think you can screw this up. Use what you have, it will be delicious. I have even used zucchini instead of eggplant and it was delicious. Here is a recipe doing basically what I did, follow it if you want exact quantities.
Here is what I had, that red jar is tomato sauce I canned. Use any sauce you like.
Slice the eggplant and brush some olive oil on the slices and salt them and roast them in a 450F oven for about 45 minutes. When they are nice and brown and soft, layer the roasted eggplant with some Parmesan cheese, and other cheese if you want (I used ricotta and forgot I have mozzarella too), basil or herbs if you want, layer your ingredients until they are used up then drench the whole thing in sauce.
Finally, top the whole thing with bread crumbs tossed in olive oil and Parmesan cheese (I forgot to take a picture of the breadcrumb topping.
You can make it early in the day or a day or two ahead. When you are ready to make it preheat the oven to 400F and bake it until it is bubbly and brown on top and meltingly hot…and serve it with some pasta. Don’t forget the pasta.
Summer is here and the summer vegetables are too. Enjoy the bounty.
See you at pick-up.
Mo
Hello CSA Members!
Here is what we *hope* to bring you for Week 9 of our CSA:
REGULAR SHARE
Zucchini
CHOICE: Cabbage OR Kohlrabi
CHOICE: Beets OR Broccoli
Bunched Green (Possibly Kale OR Chard OR Collard Greens)
CHOICE: Cucumber OR Tomato OR Eggplant
Leek OR Onion
HERB CHOICE (Possibly Fennel OR Basil OR Parsley OR Squash Blossom OR Edible Flowers)
LARGE SHARE ADDITIONS
Beets AND Broccoli
CHOOSE TWO: Bunched Greens
CHOOSE TWO: Cucumber OR Tomato OR Eggplant
CHOOSE TWO: Herb Choice
FRUIT SHARE
Cherries