9/13/22 – CSA Week #14

Farm Event: Soups & Stews!!

PLEASE REGISTER TODAY — SEE YOU SATURDAY

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:

1. Spaghetti Squash**
2. Bok Choy
3. Sweet Corn
4. Leeks
5. Tomato Mix – plum & slicer
6. Beans – green
7. Beans – Italian Flat Beans (Pole Beans)**
8. Garlic **
9. Onion -yellow
10. Bell Pepper
11. Mini Sweet Pepper
12. Jalapeno
13. Basil

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

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. Another chance for Sweet Corn Gazpacho from week #10

Italian Flat Beans – great raw, braised, stews, soups, sautéed; beans can be cleaned, trimmed, blanched and frozen.

Bok Choy – eaten raw in salads or smoothies, cooked- soups, sauté or stir fry

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

Mini Sweet Peppers- red, yellow, or orange; great cut up into salads, stuffed, and eaten raw or anywhere you would use bell peppers.

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.

Basil – protect from cold (will turn black) can store in fridge but insulate for cold -wrap in towel or place in plastic container; can be chopped with a bit of olive oil just to hold together and frozen for later use – ice cube tray or cookie scoop

Leeks – the allium family, relative of garlic and onion; tips for cutting, cleaning, and using – Roast, Grill, Sauté and recipe suggestions, mild onion flavor; use the white solid stalk with some of the light green; pairs great with tomato – Leek & Tomato Tart; Vegan Leek & Tomato Tart To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks. To prep: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in water. Fan the leaves under running water to dislodge dirt, then pat dry. chop the white part of the allium finely. To use: Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled, grilled, or steamed. To freeze: Cut the white parts of the leek into slices and flash freeze in Ziploc bags.

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: Well we have been receiving rain!! A bit late in the season but we will take it. We are looking forward to our next Farm Event – Soups and Stews with Chef Katie. Join us at the farm and have some lunch with us. Get to meet and mingle with fellow CSA members. See the Farm where your veggies are grown.

Something Saturdays:

There are only 2 more opportunities this season!!

There are still dates available to earn your T-shirt!! Any working event counts toward your t-shirt. T-Shirts will be distributed at our final event of the season – Gratitude Gathering 10/15

Available Dates remaining: 10/1, 10/8

This past Saturday we harvested butternut squash. We finished faster than expected so we finished cleaning the garlic. Check it off the list. Thanks for helping us, Jay, Karen & Tom!!

EVENT SCHEDULE:

• 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 23 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.