In your CSA share this week
- Spaghetti Squash
- Adirondack Blue and Adirondack Red Potatoes
- Italian Roasting Peppers
- Italian Flat Beans
- Bell Peppers
- Mini Sweet Peppers
- Jalapeno
- Japanese Eggplant
- Radish
- Plum Tomato
- Slicing Tomato
- Grape and Cherry tomato mix
- Yellow Onion
- Garlic
- Lettuce
- Scallions
Link to Featured Recipe of the Week :
I create, prepare, and share these recipes to help inspire you to use your veggies for the week.
Roasting Fresh Italian Peppers
Recipe links from past weeks :
- Roasted Potato and Vegetable Medley
- Oven Baked Red Norland Potato – can use any potato
Veggie notes & tips:
Italian Flat Beans: generally braised or stewed
Japanese Eggplant: excellent in stir-fry, braised, roasted – sometimes preferred for less seeds and tender flesh, no need to peel
Mini Sweet Peppers: Small yellow or orange – sweet snacking peppers with very few seeds; try stuffing with your favorite seasoned cream cheese and serve as snacks
Tomato: We let your tomatoes vine ripen as much as possible. Let your tomatoes continue to ripen on the counter. Do not refrigerate until ripe. If you must refrigerate allow to return to room temperature before eating for the best flavor. Sauces, salads, sandwiches…YUM!
Garlic: Use in everything!! Well, almost everything. Roasting mellows and deepens the garlic flavor. Quick Recipe: Roast in an air fryer: foil pouch, cut off very top of garlic head to expose tops of cloves, lightly drizzle with olive oil, air fry at 390 degrees for 10-20 min. Carefully open pouch and air fry for 5 more minutes to carmelize. Use roasted garlic on bread, in hummus, added to dressings and dips.
Peppers: can be chopped, sliced or minced and frozen without blanching. Jalapeno heat comes from the seeds and membrane, remove to reduce heat, use gloves if possible. Jalapenos are excellent in cornbread. Freezing: prepare how you intend to use them. Not a fan of a lot of heat? Freeze them after tiny dicing them in a baggie making square indents for easy removal of a small chunk or ice cube tray. Frozen peppers can be used in scrambles, cassaroles, soups, breads, on pizza, in sauces, and sautes.
- Join our private Facebook Group: EGFCSA Veggie Group – show us what you are cooking https://www.facebook.com/groups/egfcsa/
- Check out the Vegetable Directory for storage tips, recipes, and more.
- We also have Pinterest boards for most vegetables with recipe ideas
- Use your 2022 or 2023 CSA Member Recipe Book for even more ideas!!
From the Field and Farm
Only 5 more weeks of the season!! Last week of delivery is Oct 22nd – 25th.
Unless…. you join our CSA Extension for 4 more weeks – limited to 40 shares and current members can join before we offer it to new members.
How much longer for this season? Our current delivery schedule continues through Thursday, October 24th. Some of you have started to ask…..Yes, we are planning on having a CSA Extension Share this season. This is available for current CSA members. It will begin immediately after the current season ends. We will have a list of anticipated veggies available soon.
Tuesday, October 29th – Thursday, November 19th This ends before Thanksgiving Week this year. Watch for more details in your weekly newsletter coming soon.
2025 CSA Renewal – Renewal begins Saturday, October 5th at our Annual Pot Luck -CSA Member Renewal Party – 1-3 at the farm. Current members have the first opportunity to renew. We will then open membership to new members. Watch for more details in your weekly newsletter coming soon.
Future Farm Events:
OCTOBER – POT LUCK – CSA MEMBER RENEWAL PARTY – Saturday, October 5th 1-3
