Farm Event: Soups & Stews!!
Join us at the farm Saturday, September 17th from 11 AM to 1 PM for a cooking demo and tasting by KP Holistic Chef – Chef Katie Peterson. This is a free event and another benefit of your CSA membership. Please register at the link below.
Would you like create soups or stews from your CSA veggies? Chef Katie will show us some basic recipes that can be altered to incorporate your weekly veg into amazing meals. She will have a cooking demo and tasting to follow. Come join us and ask your questions.
This week in your CSA Share:
- Delicata Squash**
- Sweet Corn**
- Plum Tomato**
- Beans – green
- Tomato – hoophouse & field**
- Summer Squash – zucchini
- Garlic **
- Onion -yellow
- Bell Pepper
- Mini Sweet Peppers (red, yellow, orange)
- Eggplant – globe and/or Japanese
- Curly Kale**
Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom KP Holistic Chef recipes
- Delicata Squash – Excellent roasted in soups and salads – you can eat the skin. featured in the recipe this week and last.
- Sweet Corn– this is the 2nd planting and we managed to keep the deer and woodchucks as bay. Eating on the cob – we cook ours on the grill in the husk for about 20 minutes total (preheated to medium and turning occasionally as the husk blackens
- Tomato – will continue to ripen on your counter; ripe when tender to the touch; excellent eaten raw or cooked. If you must refrigerate allow to adjust to room temp before eating for best flavor. Over-ripe tomatoes are great for cooking; add them with other veggies to simmer
- Summer Squash – zucchini – coming to an end. It can be eaten raw in salads, pickled, stewed, grilled, soup, sauté, noodled, shredded, baked …..so many possibilities; bigger ones? – scoop out seeds and stuff (taco boats) cut into wedges and roast, great on the grill too; our Pinterest board has many options; simmer with garlic and tomato
- Mini Sweet Peppers- red, yellow, or orange; great cut up into salads, stuffed, and eaten raw or anywhere you would use bell peppers.
- Eggplant – store wrapped in a towel (not plastic) in your crisper drawer; not necessary to peel Japanese eggplant; great roasted, braised, or grilled; not a fan? try eggplant meatballs
- Jalapeno: the heat is in the seeds and white pith; remove carefully for less heat and don’t touch your eyes; use gloves; can be cleaned diced and frozen (no blanching)
- Garlic – should be stored at room temp; excellent roasted – recipe here We grow a stiff neck variety so just trim the tops a bit to drizzle oil and leave the stiff neck in. Lots of great ideas on how to use the end product.
- Kale – stems and leaves an be eaten; stems take a bit longer to cook; We love our Greens and Beans; Greens can be frozen to add to soups and stews; To use: Sauté in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems. To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.
- There are so many great recipes here are a few links: Ratatouille baked penne; Easy Pico de Gallo; Orzo Chickpea Salad; Summer Vegetable Tian You can find these on our Pinterest boards too!
Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef
Don’t forget that you can look back to previous recipes as many veggies appear more than once!
Farm Update: Where was all this rain this summer?? Summer crops will begin to taper off and we will move on to fall crops (butternut squash, spaghetti squash, radish, cabbage, arugula, lettuce, other greens, turnip, beets, rutabaga, potato, onion, garlic)
This weekend we had an opportunity to borrow a potato harvester from a neighbor. This piece of equipment has been on our wish list for years, but we have never used one. Check out the video. Those of you that have participated in a potato harvest can appreciate it. Perhaps we can borrow it for next season!!
There are only 3 more opportunities this season!!
There are still dates available to earn your T-shirt!! Any working event counts toward your t-shirt.
Available Dates remaining: 9/10, 10/1, 10/8
This past Saturday we harvested spaghetti squash. Thanks for joining us again, Jay!!
- Soup & Stew: Saturday 9/17 – cooking demo & tasting event
- End of Season Gratitude Gathering: Saturday 10/15 – Pot Luck
Social Media :
FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef
We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page
We have also added a new private Facebook Group. We are up to 16 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.
MEET THE FARM CREW:
This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.