CSA continues!

8:06 PM Mandy 0 Comments

Yes folks, we do have a fall/winter CSA share available. $120 for a couple-size share ($20/week for 6 weeks) or $180 for a family-size share ($30/week for 6 weeks). Deliveries started last week and will continue this week at the Iowa City Farmers Market. As many of you know, this year the farmers market will continue running through the fall and winter months but in a different location. The new location is Grant Wood Elementary, and the market will run there every other Saturday, beginning Nov. 5th, from 2-4pm. So after this week, the other 4 CSA deliveries will happen at Grant Wood every other weekend. Please let us know by email if you are interested. Farmer Derek will prorate the share cost to you if you are joining late.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

echocsa@gmail.com
(319)325-3910

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CSA Week 19 - October 5 and 8

2:00 PM Mandy 0 Comments

Fall greens are really starting to come in now. Bok choy and spinach and lettuce, oh my! On the other hand, weather is not so good for peppers. They felt some frost last week, and many plants did not survive.

On the table this week:
  • Salad mix
  • Tomatoes
  • Sweet peppers
  • Hot peppers
  • Potatoes
  • Onions
  • Leeks
  • Winter squash
  • Garlic
  • Basil
  • Parsley

Recipes
(shared from an excellent website/newsletter, Joyful Belly-- http://www.joyfulbelly.com)

Butternut Squash Soup with Fennel, Ginger and Garlic
  • 1/2 C onion
  • 2 cloves garlic, peeled and diced fine
  • 1 tsp fennel seeds
  • 4 C water
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 inch cube of fresh ginger, peeled and diced
  • 2 T olive oil
  • 4 C butternut squash, peeled and chopped into 2-inch cubes
  • juice of 1/2 lime
Saute the onions on medium, and when beginning to brown add ginger and garlic and continue to saute for about 5 minutes. Add remaining ingredients and bring to a boil. Turn heat down and simmer soup until squash is tender, about 20 minutes.

Collard Greens with Potato, Lemon and Turmeric
  • 1 potato (medium-large size), chopped in small cubes
  • 1/8 tsp turmeric (dry powdered)
  • 1 C water
  • 1/16 tsp sea salt
  • 1/8 tsp black pepper
  • juice of 1/4 lemon
  • 1 tsp sunflower oil
  • 2 lbs collard greens (or kale), chopped finely into long, skinny strips
Place all ingredients in a pot and bring to a boil. Lower heat, cover and simmer until potatoes are soft and greens are tender and easy to chew. Makes two servings. I recommend doubling the recipe-- these are some tasty greens!

Lemon, Parsley and Sunflower Seed Salad Dressing
  • 1/2 C water
  • 1/4 tsp black pepper
  • 1/4 tsp tarragon
  • juice of 1 lemon
  • 1/4 tsp dill
  • 1/3-1/2 C sunflower seeds
  • 1 tsp tamari or shoyu
  • 1/4 C fresh, chopped parsley
  • 1 tsp brown rice syrup (or, local honey works)
Puree all ingredients in a blender (for a smoother consistency), or whip in a food processor (for chunkier consistency). Toss your Echo salad greens in it!

***
Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

echocsa@gmail.com
(319)325-3910

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