Week #18 2023 (B)

CSA MEMBER FARM EVENTS:

We will have local beverages from the breweries that host our deliveries. We also plan to make a few dishes ourselves…..come hang out with your farmers and your fellow CSA community on the farm that fed you this season. RSVP for this event is preferred. You are welcome to bring your family and friends but please leave pets at home.

We will begin accepting CSA Membership renewals at the Gratitude Gathering. Current members who renew by the end of October can lock in 2023 pricing when they pay in full for a weekly or bi-weekly share.

In your CSA share this week:

• Butternut Squash
• Potato 5# Red Norland and/or Yukon Gold
• Red Cabbage
• Mizuna (Japanese Mustard Green)
• Green Beans
• Lacinato Kale
• Mini Sweet Peppers
• Onion
• Scallions
• Garlic
• Jalapeno
• Leeks
• Watermelon Radish
• Bell Pepper
• Eggplant
• Summer Squash

• CSA shares continue until Week #20. There are 2 more weeks to go. The final week of the regular season is Tuesday, October 24th – Friday, October 27th.
• 2024 Membership renewals begin Saturday, October 14th at the Gratitude Gathering on the farm. Current members have 2 weeks to renew before new members can join. Any new members on the waiting list can join after Nov 1st – Watch your inbox for more details on renewal.
• CSA Extension share The CSA Extension is 4 more weeks excluding Thanksgiving week and begins as soon as the regular season ends. (Tues 10/31-Friday, Dec 1st) Limited to 40 shares- watch your inbox for more details and how to reserve your share.

Weekly recipes by Dean Lane Food & Farmstead – Check their website for their upcoming events and dinner reservations

Veggie Notes:

• Leeks – sweeter more subtle onion flavor, sliced thin for garnish, freeze sliced no blanching, excellent in potato leek soup, Like onions, raw leeks have a pretty strong flavor. But when they are very thinly sliced, they can be a nice garnish for soups, salads, roasted veggies, meats, fish, or other dishes. You can also mix them into green salads, dips, or salad dressings.
• Butternut Squash – roasted, sauté, soup, stew, chili, even baked goods
• Red Cabbage – shredded, slaw, salads, tacos, pickled, roasted
• Watermelon Radish – raw, pickled, or cooked – braised, roasted, thinly sliced for salads
• Scallions – garnish soup, stir-fry, scallion pancakes, bake into bread, add to potatoes -either mashed or salad, slice and freeze; 25 ways to use up a bunch of scallions –https://www.thekitchn.com/5-ways-to-use-up-a-bunch-of-scallions-199374
• Mizuna – Japanese mustard green; mild mustardy peppery flavor. Eat it raw in salads, especially the tender young leaves. Sauté mizuna stems and leaves with onions or garlic as a side dish. It is wonderful in stir fries and is a nutrient-rich addition to soups and stews
• Jalapeno – quick pickle, cornbread, add to pickles; slice/dice and freeze; the heat is in the seeds and white pith -use gloves to remove and don’t touch your eyes
• Green Beans – in October!! blanch to freeze, pickled, salads,
• Garlic-add to everything!!; roasting the whole bulb mellows the garlic flavor-spreadable garlic
• Mini Sweet peppers-raw or cooked, minimal seeds, frittata, stuffed, omelets, salads, pizza, pasta
• Eggplant – this is the last of it- plants were picked clean.
• Summer Squash – last of the season

Show us what you are cooking in the private FB Veggie Group!!

Recipe links:

• Thai Stir Fried Green Beans – week#8 2023
• Roasted Red Norland Potato – Week #10 2023
• Rosemary smashed red potato – week #20 2022
• Butternut squash & quinoa salad – Week#17 2022
• Butternut Squash Soup – Week #16 2022
• Roasted Yukon Golds with rosemary and capers – Week #12 2022

Quick Tips: – What is a quick pickle? A process to pickle with vinegar and does not have to be canned but must stay refrigerated. Recipe: How to quick pickle any vegetable

Private Facebook Group: request to join the group and turn on notifications https://www.facebook.com/groups/egfcsa 

• Instagram: @egfcsa
• Facebook:  https://www.facebook.com/EGFCSA
• Pinterest: There are boards for every vegetable for inspiration when you don’t know where to start https://www.pinterest.com/egfcsa/