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Fall CSA Newsletter 2

Posted 9/17/2017 7:33pm by Dillon.

Traditional Regular: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Bartlett Pears

Traditional Large: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Barlett Pears, Slicing Tomatoes, White Peaches

Item of the Week: This week's item is Rainbow Chard. Rainbow Chard is a visually exciting addition to the basket with its' brightly colored red, orange, and yellow stems. Not only is it one of the prettier fall crops, but rainbow chard is packed full of nutrients like C, K, and E and minerals like zinc. It is particularly tasty while the leaves are still on the smaller side as they are typically more tender. Fun fact: rainbow chard is a cousin to beets! A recipe for rainbow chard with pine nuts, parmesan, and basil follows. Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch), 1 Tbs. extra-virgin olive oil, 3 Tbs. pine nuts, Kosher salt, 1 Tbs. minced garlic, 1 Tbs. cold unsalted butter (cut into 4 pieces), 1/4 cup grated Parmigiano-Reggiano, 1/4 cup thinly sliced fresh basil leaves (8 to 10 large). Directions: Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.


Rainbow Chard: Keep unwashed and whole in the fridge.

Grapes: Keep unwashed in the fridge.

Apple Mix: They should be kept in the fridge to prevent them from over-ripening. 

Summer Squash: Keep unwashed in the fridge.

Barlett Pears: Store unwashed in the fridge.

Slicing Tomatoes: Should be kept on the counter- be careful to watch how quickly they soften.

Peaches: Store in the fridge if they are at the desired ripeness; if not, leave them on the counter at room temperature to ripen more.


Pear Pie:

Ingredients: 1 teaspoon ground nutmeg, 

Directions: Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling. Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Muscadine Cake:

Ingredients: 2 1/2 c. muscadines grapes, 1 box white cake mix, 1 box blackberry Jello, 3/4 c. oil, 4 eggs

Directions: Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done. For topping: Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.

TexMex Squash Casserole:

Ingredients: 2 pounds summer squash (sliced), cup diced onion, 3/4 tsp salt, 1 can rotel tomatoes (drained) (may use mild if desired), 1 1/2 cups cheddar cheese (grated, reserve 1/2 cup for topping), 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper

Directions: Preheat oven to 350 degrees. Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender-about 7-9 minutes. Strain squash and onions and set aside. In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired. Pour mixture into a medium-sized casserole dish and sprinkle with reserved cheese. Bake until cheese is melted and casserole is bubbly-about 20-30 minutes.  Allow to set 5-10 minutes.