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)

• 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.

• 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!

• 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!