Week #20 2023 (B)

THIS IS THE FINAL WEEK OF REGULAR SEASON!

6 SPOTS REMAINING FOR THE CSA EXTENSION SHARE – CONTACT ME ASAP!

Current members who renew and pay in full by the end of October can lock in 2023 pricing for a weekly ($700) or bi-weekly ($400) share.

Early renewal BONUS: receive digital/printable copies of the 2022 & 2023 CSA Member Recipe books with bonus pages and recipes.

In your CSA share this week:

• Savoy Green Cabbage
• Asian Greens
• Bok Choy
• Mizuna (Japanese Mustard Greens)
• Purple Top Turnip
• Purple Daikon Radish
• Watermelon Radish
• Red Kale
• Red Onion
• Green Pepper
• Garlic
• Scallions

• CSA shares continue until Week #20. This is the final week of the regular season – Tuesday, October 24th – Friday, October 27th.
• 2024 Membership renewals Current members have 2 weeks to renew before new members can join. New members on the waiting list can join after Nov 1st.
• CSA Extension share -$160 – only 6 remaining – 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) 

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

Veggie Notes and Recipe links:

• Purple Top Turnip – roasted, mashed alone or with potato, spiced turnip & apples or turnip burgers recipes on the Vegetable Directory
• 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
• Garlic-add to everything!!; roasting the whole bulb mellows the garlic flavor-spreadable garlic; do you have an abundance try Traditional Toum (Lebanese Garlic Sauce-video too) like a garlic mayo to use on toasted veggies, spreads and more.
• Daikon Radish – great sliced thin in a salad or sandwich; have too many – try Daikon au Gratin or our new favorite Salad –https://thesoundofcooking.com/purple-daikon-radish-recipe/#recipe
• Asian Greens – raw or cooked, eat the stems too,
• Kale – raw or cooked, greens & beans
• Watermelon Radish – roasted, braised, shredded, salads
• Mizuna – Japanese mustard greens https://www.epicurious.com/recipes/food/views/stir-fried-bok-choy-and-mizuna-with-tofu-362936

Get your T-Shirt at your delivery!!

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/