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Fall CSA Newsletter 4

Posted 10/1/2017 6:47pm by Dillon.

Traditional Regular: Golden Delicious and Autumn Crisp Apples, Broccoli, Curly Kale, Yellow Squash, Salad Lettuce mix 

Traditional Large: Golden Delicious and Autumn Crisp Apples, Broccoli, Curly Kale, Yellow Squash, Salad Lettuce mix, Pickling Cucumbers, Asian Pears

Item of the Week: This week's item of the week is broccoli! Broccoli is a fall staple fall produce item and it’s harvest definitely marks the start of cool weather. Broccoli is a member of the cabbage family which produces a flowering head which is the part of the plant that is consumed. It has long been touted as one of the healthiest vegetables because of its nutritional value, loaded with vitamins, antioxidants, and vitamin c. Whether it’s be steamed or sautéed, broccoli makes for a great tasting and healthy meal!


Apples: Store in the fridge or on the counter for a very short period of time.

Broccoli: Store in the refrigerator and use within a few days for optimal flavor.

Curly Kale: Store in the fridge, unwashed. 

Squash & Zucchini: Store in the fridge, unwashed.

Lettuce: Store in the fridge, unwashed. 

Pickling Cucumbers: Store in the fridge, unwashed. 

Asian Pears: Store in the fridge, unwashed.


Parmesan Pepper Curly Kale: 

Ingredients: 3 pounds curly kale, 4 tablespoons olive oil (divided), 8 tablespoons finely grated Parmigiano-Reggiano (divided), 2 teaspoons freshly ground black pepper (divided), Fine sea salt (divided)

Directions: Heat oven to 275°F with racks in upper and lower thirds. Line rimmed sheet pans with parchment or nonstick foil. Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well. Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale. Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

Parmesan Bake Squash and Zucchini Spears:

Ingredients: 2 zucchinis (quartered lengthwise), 2 yellow squash (quartered lengthwise),  cup parmesan (grated), ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp kosher salt (or sea salt), ¼ tsp ground black pepper, 1 tbsp olive oil

Directions: Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly. Add the parmesan-spice mixture and toss to coat. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini. Place into the oven and bake until tender, about 15-18 minutes.

Crispy Turnover with Apples, Bacon, Carmelized Onions: 

Ingredients: 2 sheets frozen puff pastry, 6 strips bacon (diced), 2 medium-sized yellow onions (sliced thinly), 1 apple (diced small), 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 2-3 tablespoons cider vinegar, 1 egg yolk mixed with one tablespoon warm water, optional: 4-6 ounces gouda or sharp cheddar cheese

Directions:  Remove the puff pastry from the freezer and set it on the counter to thaw, still in its package. Set a large skillet over medium heat and gently cook the bacon until all the fat is rendered and the bacon is just starting to become golden and crispy. Remove the bacon with a slotted spoon and set it on a paper towel to drain. Pour off all but one tablespoon of the bacon fat. Still over medium-heat, slowly cook the onions with a pinch of salt until they are completely soft and caramelized. For best flavor, this should take about 30 minutes. But if you're pressed for time, you can turn up the heat a nudge and cook them faster.  When the onions are as done as you like them, add the apples and another pinch of salt. Cook for 5-10 minutes until the apples have softened but are still firm in the middle. Stir in the cinnamon and a final pinch of salt. Add the cider vinegar and scrap the bottom of the pan to get up any caramelized brown bits. Let the cider bubble until the pan is nearly dry again and then remove from heat. Combine the onion mixture and bacon in a bowl. If using, add the cheese when the mixture has cooled slightly. Heat on your oven to 400°F. Line two sheet pans with parchment or silpats. Sprinkle a little flour on your work surface and unfold the puff pastry on top. If there are ridges in the pastry, gently flatten them with a rolling pin. Cut each piece of puff pastry into four equal squares (eight squares total). Place two spoonfuls of the filling in the middle of each square. Dampen the edge with egg yolk and fold the squares over into triangles. Poke vent holds in the top with a paring knife and brush each turnover with egg yolk. Transfer to the baking sheets, spaced a few inches apart. Bake for 20-25 minutes, until the tips of each turnover are toasted brown and the tops are golden. Let cool for 10 minutes before serving.