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Fall CSA Week 6

Posted 10/15/2017 5:28pm by Joseph Cicatko.

We hope everyone enjoyed their share last week. Below is a list of the bounty we have for you this week!

Traditional Regular: Italian Kale, Broccoli and/or Cauliflower, White Peele Sweet Potatoes, Candy Crisp Apple, and Collard Greens.

Traditional Large: Italian Kale, Broccoli and/or Cauliflower, White Peele Sweet Potatoes, Candy Crisp Apple, Collard Greens, Festival squash, Apple Cider.

Storage tips and suggestions:

Kale/Broccoli/Cauliflower/Collards: use a soon as possible for optimal flavor and quality. Will be good for 2-3 days in refrigerator. With most our produce, or any fresh produce, the sooner you use it the better, especially with greens. All our greens are picked the morning of your pickup day so they are pretty much as fresh as you can get.

Sweet Potatoes: store in cool, dark place preferably a panty. They'll store for months and even up to a year.

Festival squash: store in same place as the sweet potatoes. Will last for weeks. Do not refrigerate, which hinders shelf life.

Cider: refrigerate after opening

Item of the week: Candy Crisp Apples.

Apple season is in full force in the mid-Atlantic region, and that means endless varieties to choose from. It also means apples are at their peak quality and flavor. This week's apple is Candy Crisp, which is a fairly new and exciting variety. It was discovered in an orchard as a seedling in a red delicious field, which is where they get their distinctive pointy shape at the base similar to a red delicious. This apple is super sweet and crisp and eats like a cross between a honeycrisp and a golden delicious. It's one of our favorite apples and we hope it will become one of yours too.

Recipes:

Collard Greens Soup

1 T olive oil, 2 t paprika, 1 t chili powder, 1 t cumin, 1 chopped onion 3 carrots sliced, 3 stalks celery chopped, 10 c water, 15 Oz diced tomatoes (way to use your leftover ones from last week!?!?), 6 Oz can tomato paste, 2 T soy sauce, 2 T lemon juice, 1 t roasted garlic, salt and pepper to taste, 1 c lentils, 6 cup collard greens (or split 3 and 3 with kale if you need something to do with yours this week!), 1/4 c quinoa or another grain

1. Prep veggies

2. Add oil to a large lidded soup pot

3. Add paprika, chili powder, cumin

4. Raise heat to medium

5. Add onion, celery, carrot. Sauté about 10 minutes

6. Add water, tomatoes, tomato paste, soy sauce, lemon juice, garlic, salt and pepper, lentils. Stir and combine all.

7. Stir in Collard Greens (or collards and kale). Raise heat to medium/high and bring to a boil. Cover and heat down to a simmer.

8. Simmer about 30 min. Add quinoa. Simmer another 15-20 min. Now you're all done.

Broccoli/Cauliflower Salad:

Ingredients: 12 slices bacon, 1 head broccoli diced, 1 head cauliflower diced. (with broccoli and cauliflower you may need 2 of our sized heads since we harvest ours at a little smaller sized than you would find traditionally at a grocery store), 1/2 red onion diced, 3/4 cup sunflower seeds, 1 cup creamy salad dressing, 1 1/2 T white wine vinegar, 1/4 cup white sugar.

1. cook, drain, crumble and set to the side bacon.

2. combine bacon, cauliflower, broccoli, onion, and sunflower seeds

3. whisk together salad dressing, vinegar, and sugar, Pour over salad and toss. Refrigerate and chill before serving. Enjoy!

Mashed White Sweet Potatoes:

Ingredients: 2 lbs. white sweet potato, 3 T butter, ground black pepper, 1/4 cup warm whole milk, 1/4 cup sliced green onions.

1. peel sweet potato, cut into large pieces, cover with water in large pot and boil. Cook until knife or fork inserts easily. Drain

2. Add potato to hot pot, pour in milk and butter and mash until smooth.

3. Season with salt and pepper and green onions. All done. Easy.